Remove greens to within 2” of beet. Scrub beets well with a vegetable brush to remove all dirt. Wrap each beet individually in foil and roast in a foil pan at 425o for one hour, or until fork tender. Smaller beets may take less time, while larger ones may take longer.
Check beets periodically by unwrapping and testing each with a knife. As beets finish roasting, remove from oven, unwrap, and let stand in a plate until cool enough to handle. Slip skins off, and slice beets as desired.
Oven Roasted Beet Salad Prepare beets as above, and slice when cool into a serving dish. Add sliced celery, a pinch of sugar, salt, pepper, olive oil, and balsamic vinegar. Stir and let stand until ready to serve. This can be done early in the day and left in the refrigerator to marinate beets. Remove from fridge 30 minutes before serving.
