Ingredients

4 large beets

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation

Step 1Preheat oven to 400°. Cut off the beets’ leafy tops and scrub thoroughly.  Step 2Wrap beets loosely with foil and roast until you can easily pierce with a fork, about 1 hour 30 minutes, checking after 1 hour. Step 3

Let cool 15 minutes, then use a paper towel to rub off the skins. Step 4Quarter beets, then toss with oil, salt, and pepper.

  1. SCRUB ‘EM FIRST. Beets can be dirty — they’re dug out of the ground, people! — so make sure to wash them before you toss them with olive oil.
  2. ROAST ‘EM WHOLE. Beets are dense and tough all the way to their centers, which is why you roast them whole. Cut off their leafy tops, then wrap them in foil. (This will help them steam!) If you think your beets are a bit on the smaller side, you can start checking them after an hour. You’ll know when they’re ready when you’re able to pierce one without any resistance. Keep going until you can! 
  3. PEEL ‘EM. The one mistake people might make: Peeling beets before you roast them. It can be tough and pretty time consuming, so we recommend peeling post roast — when you use a paper towel you can basically just rub off the skins with little effort and paper towels will help prevent staining your hands bright pink. (If you’re feelin’ lazy, you can totally eat the skins for added fiber.) BUY NOW Nordic Ware Baking Sheets, $25, amazon.com