10 whole medium beets, scrubbed but untrimmed* (do not pat dry)
1½ tablespoon sea salt, scattered on a paper towel
5 teaspoons olive oil, divided
Ten square sheets of foil, approximately 8” X 8”
*Leave about an inch of the stem attached to the root.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.