Pull off stalks and slip off skins easily after cooking these earthy, sweet gems.
- 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.