Beets

Creamy Grated Beets

2 pounds medium beets, trimmed, scrubbed
1 tablespoon olive oil
Coarse salt and freshly ground black pepper
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 cup sour cream

Preheat oven to 375 degrees F. Place beets on a piece of parchment-lined aluminum foil. Drizzle with oil; season with salt and pepper. Wrap tightly. Place on baking sheet. Roast until fork-tender, about 1 hour. Remove from oven; let cool. Peel and grate on the large holes of a box grater into a large bowl. Drizzle with vinegar; sprinkle with sugar. Toss to combine. Fold in sour cream; serve.

Serves 6 to 8.

From “Martha Stewart Living,” February 2003.

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