-
1
Cut the greens off of the beets and trim the skinny root ends.
-
2
Clean the beets thoroughly under cold water until the dirt is completely removed. Dry the beets with a paper towel. *Leave the skin on the beets! It is really simple to remove after they are roasted.
-
3
Line a baking dish with tin foil and fill with 1/3 cup water.
-
4
Place the beets in the pan, drizzle with the olive oil and sprinkle with salt and pepper.
-
5
Place the beets in the oven for 45 minutes or until tender when a knife is inserted in the center. The time may vary depending on the size of the beets. Smaller beets may only need about 30 minutes to roast.
-
6
Remove the beets and allow to cool until they are easy to handle.
-
7
To peel the beets, take a dry paper towel and gently rub the outside of the beets until the skin is completely removed.
-
8
Cut the beets in 1/4 inch thick slices and arrange on a serving platter. (If you plan to serve at a later time, store in the refrigerator in separate containers if using different colored beets. Store up to 2 days).
-
9
After arranging the beets, top with the pecans, cilantro and cheese. Drizzle with olive oil and sprinkle lightly with sea salt and black pepper. Serve immediately.
