These baked potato beets make for a festive single-serving side, or can be made with smaller beets as finger food bites for company. They're inspired by Union Square Cafe in New York City.
Meanwhile, tear 4 sheets of aluminum foil and place one beet in the center of each. Season lightly with salt and wrap so that they is no air escaping from the package. Careful not to puncture them so the beet juices don’t leak. Place the beet packets in a baking dish and roast for 45 minutes, alongside the mushrooms. Turn the heat up to 400 degrees and continue cooking until the skins are opaque and beginning to pucker, and a fork very easily pieces the flesh, about 45 minutes to 1 hour depending on the size. Set the beets aside until cool enough to touch.
All the elements of this recipe are make-ahead and can be done separately over the course of a few days, which may be helpful if you're including them on a holiday menu. The beets can be roasted at a higher temperature - 375 degrees F, for 1 1/2 hours - the whole time to degrees the cook time if you aren't putting them in the oven at the same time as the shitakes.