Some friends gave us a bunch of fresh beets, so I decided to give roasting them a whirl.
Turns out, that whirled in a tasty direction.
They were so easy to roast and full of flavor.
Preheat oven to 375.
Line a baking sheet with foil, leaving enough hanging over the ends to wrap back over the top.
Wash beets and cut off tops and ends.
Coat with olive oil and then season with salt and your preferred seasoning (we used a bit of Mrs. Dash).
Place on the baking sheet. Cover with foil, then roast for one hour.
Remove from oven when the beets are fork tender.
Using rubber gloves or paper towels rub off the skins (they will slide right off). Serve warm or chilled in salads. We like to slice ours into vinegar and then add to salads.
NOTE: You can also peel the beets before roasting if you don’t want to remove the skins later.