We’ve been getting beets pretty much non-stop in our CSA box, which means we’ve been eating many a salad with roasted beets.  I was initially kind of intimidated by beets.  They’re delicious, obviously, but beets in their raw form look a little insane.

Luckily, with a little googling and sister-texting, I figured out that roasting beets is actually crazy-easy.  So here’s how you do it:

1. Preheat oven to 450°
2. Remove the beet tops and leaves (reserve them if they’re fresh — I have a salad recipe using beet greens up on the blog tomorrow!) and trim the bottom (it looks like a little tail).
3. Rinse and scrub the beets clean, then lay them on a large sheet of foil.  If you’re roasting a bunch of beets which are different sizes, you can cut your larger beets so that everything is around the same size:
4. 
5. Drizzle beets with olive oil and sprinkle generously with salt, then bunch the foil tightly around them to form a foil pouch.
6. 
7. Place the pouch in the oven and roast 45-55 minutes, until tender (a knife should slide in easily).
8. Once cooked, remove from oven, open the foil pouch and let cool.  Once cooled, the skin should peel off easily with help from a clean paper towel.

And voila!  Roasted beets ready for salads, or whatever your little heart desires.