Dutch Oven Beets
Pat Duran @kitchenChatter
- 4-6 medium
- unpeeled beets
- 1/2 c
- peanut or olive oil
- kosher salt
- salt and pepper,bacon cooked and crumbled
- goat cheese, sour cream
- chives chopped and chili pepitas
Wash and scrub beets. Trim top from beets leaving 2 inches of leaf stem end- do not cut any of the beet tail.
Rub beets with peanut oil and season well with salt. Put beets into a Dutch Oven and place in conventional oven for about 1 hour and 30 minutes.
Remove the beets from the oven, split and pinch like a baked potato.
Top with your choice of toppings and season with salt and pepper serve. (I like mine with sour cream and butter and bacon). EAT THE SKIN TOO! Just like a baked potato.