Preheat oven to 375 degrees F.
Rinse and scrub the dirt off the beets.
Place on a large piece of aluminum foil.
Drizzle with oil, olive or any kind. You can sprinkle with salt too if you like, I didn't.
Fold the foil over the beets, crimping the sides closed.
Place on a baking sheet or in a pan to avoid juices spilling and make clean up easier just in case.
Roast beets until tender. The amount of time this will take will vary depending on the size of the beets, how many there are etc. Start checking them for tenderness after a half hour, mine were small and took a little over an hour. A fork or knife should slide in easily.
*You might hear sizzling from the foil packet, I was surprised by it, but don't worry it's fine.
Remove from oven, let cool until you can handle them, and peel.
Eat as is, whole, or slice into a salad. Drizzle with olive oil and salt if you like. Enjoy!
Adapted from Smitten Kitchen
1 pound grated butternut or other squash
1 teaspoon salt
2 scallions, split lengthwise and sliced thin
or half a small onion diced
1 large egg, lightly beaten
Dash of black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying
NOTE: I love using butternut squash for this, but regular green zucchini works great too. Yet since it has more water content, you might want to salt it after grating, and then squeeze out the extra moisture by hand, or with a cheesecloth. It makes the fritters less soggy, but I don't do that step anymore and the results are fine. Optional. If yes, add another 1/4 tsp of salt after squeezing out the extra liquid.
Peel squash and grate. I prefer a food processor, but it can be done by hand too.
Add the salt, scallion/onion, egg and pepper. Mix.
Sift the flour on top of the squash mixture, add baking powder, with a fork stir the two dry ingredients together to combine.
Stir into squash, until it looks like this:
If it's too 'dry' and not mushy enough, you can add a little oil to the mixture.
Drop fritters into pan by spoonful or forkful. Don't overcrowd. You can pat them flatter with a fork or spatula to get the squash strings to lie nicely.
Cook for 3-4 min on each side until they have a nice golden brown colour.
You may then place on a baking sheet or pan and keep warm in a 200 degree F oven until needed if you like. This will keep them crispy and warm. I never do it but it's an option.
They keep for up to a week in the fridge, and freeze very well. Simply reheat in a 325 degree F oven until hot and crispy again.