Fresh beets from the garden put waterlogged canned beets and vacuum-packed, shelf-stable cooked beets to shame. PICTURE: Karsten Moran/The New York Times
Baked-Potato-Style Red Beetroot (Serves 4-6)

Dollops of crème fraîche top cooked red beets for a recipe of baked-potato-style red beetroot

4 medium red beets, scrubbed 
Salt and pepper
4 tablespoons unsalted butter
6 tablespoons crème fraîche or sour cream
3 tablespoons snipped chives
3 tablespoons snipped dill
A few sprigs of cilantro (optional)


Heat oven to 190 degrees. 
Put scrubbed beets in a small roasting pan filled with 2,5cm of water. 
Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. 
Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. 
Sprinkle with chives and dill, and cilantro (if using). 
Serve piping hot.

The New York Times