Roasted Beets with Parsley

• 3 pounds beets (10 to 15 medium)
• 1/4 cup packed fresh flat-leafed parsley leaves
• 2 tablespoons unsalted butter

1. Preheat oven to 475F.
2. Trim beets, leaving about 1 inch of stems attached.
3. Wrap beets tightly in double layers of foil to make 3 packages and roast until tender, about 1 hour.
4. When beets are cool enough to handle, slip off skins and stems and cut each beet into about 6 wedges.
5. Beets may be prepared up to this point 1 day ahead and chilled, covered.
6. Transfer beets to a baking dish and cover with foil.
7. Reduce temperature to 375F.
8. and reheat beets until heated through, about 20 minutes.
9. While beets are reheating, put parsley in a small bowl and with kitchen shears very coarsely snip.
10. Toss beets with butter, parsley, and salt and pepper to taste.

beets, flatleafed parsley, unsalted butter

Taken from www.epicurious.com/recipes/food/views/roasted-beets-with-parsley-15826 (may not work)