Roasted Beets
Preheat oven to 400.
Either peel and cut beets into wedges, or scrub and leave whole and unpeeled (cut off greens leaving and inch or so)
Lay on sheet of foil, drizzle with olive oil and season with salt and pepper. (Note - if roasting beets for pickled or red beet eggs, do not use oil)
Optional – add some minced garlic to the beets.
Close up foil and roast for 40 -60 minutes until beets are tender. (more or less time depending on size)
If beets were whole and unpeeled, using paper towel, rub skins off and cut into slices or wedges.