Roasted Beets

• 22 young beets, about the size of an apricot (Craft uses a combination of red, gold and chiogga beets), trimmed and scrubbed
• 4 tablespoons extra-virgin olive oil, plus more for garnish
• Kosher salt and freshly ground pepper
• 2 teaspoons thinly sliced chives
• Fleur de sel

1. Preheat oven to 325 degrees.
2. In a large bowl, toss the beets to coat with the olive oil and season with salt and pepper.
3. Wrap beets in aluminum foil, keeping the different color varieties separate.
4. Put aluminum pouches in the oven and roast about 1 hour until tender, when easily pierced with a paring knife.
5. Remove from oven.
6. While beets are still slightly warm, remove the outer skin by rubbing them gently with a towel.
7. To serve, preheat oven to 350.
8. Warm olive oil in a saute pan over medium heat.
9. Add beets.
10. Place in the oven.
11. Heat through, about 10 minutes, drain on paper towels to remove extra olive oil and arrange on a plate.
12. Sprinkle with chives and a few pinches of fleur de sel.

young beets, extravirgin olive oil, kosher salt, chives

Taken from cooking.nytimes.com/recipes/7274 (may not work)