Step 1

the oven to 400F and set a baking tray aside. Scrub each beet well, so no dirt remains.

Step 2

Cut the top and bottom off of each beet, so only beet flesh (and no root/stems) remain. Place the flat side of the top of each beet onto the cutting board, then carefully quarter each bulb. This helps with even cooking.

Step 3

Wrap: Lay a medium square of aluminum foil on a flat workspace, then cover it with a square of parchment paper. Place one beet (all 4 quarters) in the center of the two sheets, then pull each corner upward so it will seal at the top. Before you close the seal, add 1 teaspoon of water to the center of the beet to help with moisture. Seal each beet by pulling all four corners together and twisting them together, to close.

Step 4

Bake: Place each beet with the sealed side up on a baking tray, to prevent the juices from spreading and burning on the bakeware. Bake your beets in the middle rack of the oven for 45-60 minutes; this will vary slightly based on the size of each beet. The beets are almost done when you start to smell a deep, subtly-sweet, and borderline burned beet flavor. Once fully cooked, a fork or metal skewer should slide through the thickest part of each beet easily.

Step 5

Once cooked, remove the beets from the oven and carefully open their wrappers. Allow the beets to cool slightly. Once they are cool enough to handle, use your hands (gloves are recommended) to peel the skin off of each beet – it should glide off easily. A paper towel can also help to remove areas that are not coming off.

Step 6

Serve as desired, warm or cold. Roasted beets will last in an airtight container in the fridge for up to one week, or can be frozen for up to two months.