1 Preheat oven to 375 degrees F. 2 Coat beets lightly with oil. 3 Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.4 Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
In a 9-by-13-inch baking dish, toss beets with oil and season with salt and pepper. Cover dish tightly with foil; roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins. Preheat oven to 450 degrees. Place beets (peeled and cut into 1/2-inch wedges) on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a knife, 25 to 30 minute 1 Coat beets lightly with oil. 2  Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. 3  Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices. 1 Preheat oven to 375 degrees F. 2  Coat beets lightly with oil. 3  Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. 4 Place another large sheet of aluminum foil on top of the beets and crunch up the sides of the aluminum foil together to seal. Beets ready to roast in the oven. Place in oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a paring knife. Remove from oven and take off the top foil. Set aside to cool enough to handle. When cool enough to handle, peel the skin off.  1 Cover the baking dish tightly with foil. 2  Roast the beets in the oven for 45 minutes to 2 hours (very large beets may take even longer). 3  Use a pair of tongs to flip the beets every 30 minutes to make sure they roast evenly on all sides. 1 Place the beets in the a single layer in the bottom of the foil lined baking dish. 2  Cover the baking dish tightly with foil. 3 Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.  Directions. Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots). 1 Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. 2  Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices. 1 Preheat oven to 375 degrees F. 2  Coat beets lightly with oil. 3  Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. 4
http://www.marthastewart.com/331835/4-ways-to-cook-beets http://www.food.com/recipe/bobby-flays-roasted-beets-for-recipes-370885 http://whatscookingamerica.net/Vegetables/OvenRoastedBeets.htm http://toriavey.com/how-to/2010/02/how-to-roast-beets/ http://www.foodnetwork.com/recipes/ina-garten/roasted-beets-recipe.html http://www.marthastewart.com/336625/basic-roasted-beets http://www.food.com/recipe/bobby-flays-roasted-beets-for-recipes-370885
how to cook beets in the oven