1.) Heat the oven: Arrange a rack in the middle of the oven and heat to 400° F. This is a flexible cooking temperature; if you’re using the oven for cooking something else, beets can be cooked at that temperature. Beets will cook more slowly at lower temperatures and more quickly at higher temperatures.
2.) Prepare the beets: If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it’s easiest to roast large beets individually.
3.) Roast the beets: Place the wrapped beets into a baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets.
4.) Peel the beets: Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer. Peel the remaining beets. I recommend using a pair of disposable gloves when peeling to avoid staining your hands.
My name is Steacy, and I am a major food enthusiast! Currently I am working towards a degree in Nursing, however nutrition and learning to prepare healthy food has been my passion. I began to develop my own recipes as well as style food for this past year. My hobbies apart from cooking and recipe development include anything outdoors including camping, hiking and running, as well as having a case of the travel bug.
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