Q: One of my favorite things in the world is the sweet, earthy, concentrated flavor of roasted beets. Any tips on cooking them at home with a minimum of added fat?
A: Some may feel that beets are tricky to work with, but their flavors are inimitable—and we discovered a great, mess-free way to roast them.
We roast our beets in foil, rather than dousing them in olive oil, which saves calories and fat. Peeling is easier when the beets are still warm—the skins slide off effortlessly.
And here’s a secret calorie-cutting tip found in our recipe for Roasted Beet Salad: Tossing the sliced beets with the dressing while still warm allows them to absorb maximum flavor with less dressing as they cool.