Roasting the beets intensifies their natural sweetness. You can roast them ahead of time, then reheat them on a separate rack while the Scalloped Sweet Potatoes bake.
- Portion size 8 servings
- 2 lbs beet
- 1/4 cup water
- 2 tablespoons olive oil
- 2 teaspoons dried basil
Trim off stem ends and scrub beets. Place on double thickness of foil and drizzle with water. Wrap foil over beets and seal package tightly.
Place on baking sheet and bake in 425°F (220°C) oven until tender, about 1 hour. Peel beets and quarter, if desired; place in ovenproof glass baking dish.
Drizzle with olive oil and sprinkle with dried basil, salt and pepper, turning to coat. (Make-ahead: Cover and refrigerate for up to 1 day. Reheat, covered, in 425°F (220°C) oven until heated through, about 20 minutes.