Updated: Jun 19
Heat the oven to 400°F.
Clean the beets. If the beets still have their green tops, cut off the tops. Scrub the beets thoroughly. Sprinkle them with salt and pepper and a drizzle of olive oil then wrap them loosely in aluminum foil. You can wrap smaller beets together.
If you wish to flavor the beets: you can add fresh herbs, garlic, chilis.etc to the foil pouch.
Roast the beets. Place the wrapped beets on a baking sheet to catch any drippings. Roast for 45 to 60 minutes depending on the size of the beets. Check the beets after 30 minutes for doneness. If a skewer slides easily to the center of the beet it’s done.
Let the beets cool enough to handle. With a paper towel rub off the skin it should come off easily. I sometimes use a vegetable peeler if the beets are more firm.
Storage: Roasted beets can be refrigerated whole or sliced in an airtight glass container for up to 1 week.