Baked Beets

From: chef 387790

On Nov 1, 2009

This is such an easy side dish to make. For my anniversity I made this but instead of cutting the beets up. I made something like radish rose with the whole beets, put them on the plates and drizzled the cream sauce over just before serving. The red beet juice swirling with the cream was a stunning visual presentation. And very tasty to eat. I planned beets in my garden so I can have this more often.

From: mommyoffour

On Oct 25, 2009

Oh my goodness these are good. I used small whole beets and used the cream version. They were beautiful with the "purple" cream. My little niece even tried them cuz they were purple....lol. I will make them again, roasting them makes them sooooo flavorful. Thank you for sharing this with us.

From: Geema

On Oct 21, 2003

Excellent way to make beets, one of our favorite fall vegetables. I liked not having to wrap the beets in foil, but put them in a covered casserole because we avoid cooking with foil. Great idea. In my ignorance,I have always washed my beets before baking them, not knowing that the water would make them steam not bake. Makes sense when you so plainly state it. The beets came out so tender and sweet that I just used a little bit of butter and just a pinch of sugar and salt. Couldn't be more delicious. Thanks Sugarpea for a new twist on baking beets.

From: *Pixie*

On Oct 10, 2005

We love beets and this is just the easiest and tidiest way to cook them! No red stained water to splatter around. Plus the beets peeled really easily too. I served them simply with a small amount of butter/salt/pepper. Just delicious. Thanks sugarpea, I think you've just changed the way I cook beets.