Beet Root for salads

Beet Root

Olive oil

salt and pepper

Cut off the tops of the beets and scrub the outsides with a brush and dry.  Turn on oven to 350 and place the beets on a baking sheet and drizzle with olive oil.  Bake for about 30 to 40 minutes or until a knife enters the beets without any resistance.  Let the beets cool and when cool enough to handle, peel off the outside skin and dice or shred to your desired size for future use.  I also put these into the freezer in serving size containers or bags for future use.  Season with salt and pepper when serving.

This picture is of some beets that I cooked, froze last fall and pulled out and defrosted in the refrigerator.