I love to roast mine. Why? Because:
- They are no-maintenance (no peeling, no stirring)
- I can multi-task while I roast them
- It transforms their flavor into something spectacular (1 husband convert into beet-lover to prove it)
Add a few lettuce leaves and you have vegetarian night! Your full belly at the end will not leave you missing meat. However, I admit--I seared an ahi-tuna and ate it with it. Ahi pairs great with it!
Heat oven to 425-degrees. Line a small baking sheet with foil. Cut the tops off 6-8 beets (various sizes is fine). My beets from my farmshare are striped, use red or any color you find.
Place them on the sheet, drizzle a little olive oil and season liberally with salt and pepper. Place in the oven and set your timer for 45-minutes (go pay the bills and walk the dogs--thats the multi-task part).
When they are done, they have begun to darken and carmelize, leaving a sticky sweetness on those areas. I leave the skins on, because I love them and they add nutrients. If you dont like skins, voila!--they literally slip right off. Then slice into rounds, crumble over goat cheese, drizzle your dressing.