There is no tidy way to kill a beet; the red is everywhere…always. The process is grisly; lop off the leafy stems, drizzle with oil, shove into the oven, watch them burn, cut into little pieces. Insidious, I know, but you’ll never eat canned beets again (the three of you know who you are). However, no matter how delectable and sweet these veggies turn out, they will never ever be as good as the chocolate you steal from your kid’s Halloween bag this evening.
1 bunch beets (in this case about 4, stems cut off)
Preheat oven to 350. Place beets in a roasting pan and drizzle with olive oil. Mix the beets around with your hands so the beets are completely covered in oil. They don’t need to rest in a pool of oil, so watch the oil. Roast them for about 40 min or until tender. Test for tenderness with a fork.
When the beets are cool enough to handle, take a knife and remove the skin. It is easiest to this by cutting the beet in half and then cutting the skin away with a knife. Dress with a little olive oil (if needed) and sea salt.