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3
pounds beets (10 to 15 medium) Trim
beets, leaving about 1 inch of stems attached. Wrap beets tightly in double layers
of foil to make 3 packages and roast until tender, about 1 hour. When
beets are cool enough to handle, slip off skins and stems and cut each beet into
about 6 wedges. Beets may be prepared up to this point 1 day ahead and chilled,
covered. Transfer beets to a baking dish and cover with foil. Reduce temperature
to 375°F. and reheat beets until heated through, about 20 minutes. While
beets are reheating, put parsley in a small bowl and with kitchen shears very
coarsely snip. Toss beets with butter, parsley, and salt and pepper to taste. Serves
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