Trim and wash whole, firm beets. Line a pan with foil. Drizzle whole beets with olive oil and salt (if desired). Fold the foil and crimp sides to make a roasting envelope. Roast at 375 degrees for 30-60 minutes, depending on the size of the beets. Beets are fully cooked when they are fork-tender. Allow beets to cool and the skins should come off easily. Serve beets as is or sliced in salads.
You can also grill beets using the same roasting envelope technique. Cook over direct heat for 15-20 minutes, then over indirect heat until tender, up to another 40 minutes, depending on the size of the beets.
EvergreenHealth nutritionist Tina Begg’s favorite way to eat beets is roasted on a salad with toasted nuts, goat cheese, and a little vinaigrette – delicious!