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Preheat oven to 400 degrees F with rack in the middle position. Line a rimmed baking sheet with foil.
If the beets still have their leafy tops, cut off most of the leafy tops, but leave yourself enough to grip onto (about an inch). Wash and scrub the beets thoroughly.
Individually wrap each beet loosely with foil (no need to dry them first) and transfer them to the baking sheet.
Roast until you can easily slide a skewer to the center without any resistance, about 1 hour for medium sized beets. (If your beets are really small, start checking after 30 minutes. You don’t want them to dry out or scorch on the bottoms.)
Let cool 15 minutes or so, then trim the stems and root ends. Use a paper towel or food prep gloves to rub off the skins. They will come off quite easily! (If not, use a vegetable peeler, but be gentle.)
Quarter, slice, or dice your roasted beets for whatever recipe you're using them for.