1 bunch beets

olive oil

salt and pepper to taste

Preheat oven to 350 degrees. Cut tops from beets and carefully peel off the outer skin with a paring knife or vegetable peeler. Reserve greens for another recipe or saute to serve alongside.

Slice peeled beets into wedges and put in a large bowl. The smaller you cut them, the faster they will cook. Toss with enough olive oil to coat, and sprinkle lightly with salt and black pepper.

Bake in a shallow, foil-lined pan, stirring occasionally to prevent sticking or burning. Beets are done when easily pierced with a fork, and have begun to turn dark brown or black on the very tips, about 30-45 minutes, depending on size of your slices.

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