I go back and forth between these two roasting methods. The first is more of a hybrid steam-roast. The second allows for a little more caramelization, and requires no clean-up, which is a plus. Sometimes it can take a little longer, however. Either way, roasted beets are beautiful thing, and I can never get enough of them.
- 1 pound beets (golden and/or regular), trimmed and scrubbed
- Sea salt
- Olive oil
- Preheat the oven to 400 degrees.
- (a) Arrange the beets in a small baking dish and fill with enough water to submerge the beets 1 inch. Season with salt, cover the dish with foil, and bake in the oven for 30-40 minutes, until the beets are fork tender.
- (b) Arrange the beets - no more than 3 at a time - on a 12x9 sheet of foil. Season with salt and pepper and drizzle with a tablespoon or so of olive oil. Fold the foil over the beets and crimp the edges to form a tightly sealed packet. Roast in the oven for 30-40 minutes, until fork tender.
- Allow beets to cool enough to handle. Remove skins with a paring knife—they should come off easily.