"Martha Stewart's method for roasting beets should be the default among home cooks. Instead of peeling raw beets with a peeler, which is a messy, knuckle-scraping ordeal, she wraps them whole in aluminum foil and roasts until tender. Once cooled slightly, the skins slide away. The foil traps steam against the surface, softening the cell walls beneath the beet's outer layer so the pigment-rich skin detaches cleanly."
"This gentle roasting method preserves the vegetable's color and nutrients better than boiling, which can leach flavor into the water. It also coaxes out a roasty sweetness that makes even beet-skeptics reconsider, or so says Stewart. Inside the foil packet, the heat converts starches to sugars, caramelizing them and concentrating moisture, giving the flesh that earthy-sweet perfume. Once roasted, the beets are tender enough to slice or cube, their natural sugars caramelized just to the edge."
Wrap whole, washed beets in foil with a layer of parchment and roast at high heat until tender. After cooling slightly, the skins slide away easily, minimizing mess and stained countertops. Wear gloves or use a towel to avoid deeply pigmented hands. Test doneness by poking the foil packet with a fork before unwrapping; roasting time varies by beet size. Roasting concentrates and caramelizes natural sugars while preserving color and nutrients better than boiling. Roasted beets become tender enough to slice or cube and pair well with goat cheese and arugula.
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