Roasted Beets with Parsley

Directions

1. 1
   Preheat oven to 475F.
2. 2
   Trim beets, leaving about 1 inch of stems attached.
3. 3
   Wrap beets tightly in double layers of foil to make 3 packages and roast until tender, about 1 hour.
4. 4
   When beets are cool enough to handle, slip off skins and stems and cut each beet into about 6 wedges.
5. 5
   Beets may be prepared up to this point 1 day ahead and chilled, covered.
6. 6
   Transfer beets to a baking dish and cover with foil.
7. 7
   Reduce temperature to 375F.
8. 8
   and reheat beets until heated through, about 20 minutes.
9. 9
   While beets are reheating, put parsley in a small bowl and with kitchen shears very coarsely snip.
10. 10
    Toss beets with butter, parsley, and salt and pepper to taste.