Vibrant fall colors make for a beautiful dish.
If you've never roasted beets before, you're in for a treat as they develop a wonderful mild flavor and sweet crispy edges.If you can buy them with their greens attached, save them to cook as a side dish, instead of discarding. A recipe for that is on the way!
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.