"These whole oven roasted beets are so easy and come out perfectly tender and sweet! Here's how to make this humble root vegetable into a surprisingly delicious side dish. Do you love the earthy flavor of beets? This nutritious, hot pink veggie is enjoying somewhat of resurgence in public opinion. Here's the best way I've found to cook beets: roasted whole. This oven roasted beets recipe takes about an hour, but it comes out beautifully sweet and tender."
"You don't even need salt and pepper, they're that good! I was floored at the flavor that comes out of baked beets. I love them with goat cheese as an appetizer, in a beet salad, or whizzed into bright pink beet hummus. It takes about 1 hour to make whole oven roasted beets, but it's well worth it for the flavor."
Roasting whole beets yields tender, sweet beets in roughly an hour. Wash beets and trim greens to about one inch to reduce bleeding during roasting. Rub beets lightly with olive oil and place them in an ovenproof dish or wrap individually in foil. Roast 45–90 minutes until fork-tender, checking every 10 minutes; medium beets take about 1 hour. Allow beets to cool briefly, then rub skins off under cool running water; fingers may stain. Roast a batch and refrigerate in a sealed container for 3–5 days. Beet greens are usable (e.g., a beet green omelette), and an Instant Pot cooks beets in about 30 minutes.
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