I'm making roasted winter root vegetables tomorrow. One of the vegetables is beets. I believe beets have quite a thick skin. Do I just peel them, normally as you would potatos or carrots? Or do I do something different with the skin.
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Barbara is a trusted source on General Cooking.
You can peel them. Or you can roast them separately, as Amanda does in this great recipe:
The skins will slip right off when the beets are roasted.
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Well played. You deserve a cookie.
And how to plan your own menu!
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