Pull off stalks and slip off skins easily after cooking these earthy, sweet gems.
Simply roasted in a foil package with oil and salt, these beets take on the richest flavor it's possible for a beet to have.
Yield: serves 4
Time: 2 hours, 30 minutes
- 12 medium beets
- 3 tbsp. olive oil
- Kosher salt, to taste
- Preheat oven to 350°. Trim all but 2-inches of stalks off the beets. Wash beets; then, while still wet, put into a baking dish lined with a large piece of foil.
- Drizzle with olive oil and season to taste with salt. Fold foil to seal completely shut. Roast beets until soft (pierce through foil to check for doneness), 2–2 1⁄2 hours. Unwrap and serve.