A simple recipe to make roasted beets.
Preheat oven to 425 degrees.
Line a baking sheet with foil and set aside.
Trim the beet greens approximately 1/2 inch from the top of the beet and save the greens for another use.
Scrub the beets clean and pat dry. Coat with olive oil and kosher salt.
Arrange the beets on a baking sheet and transfer to the oven.
Roast beets for 45-50 minutes or until fork tender.
When the beets are cool enough to handle, cut off the stem end of the beet. Gently rub away the skin from the beet with your hands and set aside. Repeat with the remaining beets.
Slice or dice the beets to use in your favorite recipes.
Roasted beets can be stored in the refrigerator in an airtight container for up to 5 days.