Simple Roasted Beets

Ingredients

1 bunch red beets

Olive oil, for roasting

Kosher salt, for roasting 

Aluminum foil 

For serving:

Good quality balsamic vinegar

Extra virgin olive oil 

Sea salt 

Preheat your oven to 375 – 400 degrees. 

Trim the tops off the beets and discard. Rinse and dry the beets. Place a sheet of aluminum foil down on a rimmed baking sheet. Place the beets in the center of the foil and drizzle with olive oil and a generous sprinkle of salt. Fold the foil over the beets and seal to form a pouch. Bake until the beets are tender to a knife tip, about 35-55 minutes, depending on the size of your beets. Once tender, remove the beets from the oven and let cool for 5-10 minutes before carefully opening the foil pouch. Let the beets cool enough to handle. Use a lint-free towel or paper towels to gently rub the skin off of the beets. It should peel away easily. Discard the skin. Cut the beets into chunks and serve as desired. We served our beets warm, drizzled with balsamic vinegar, extra virgin olive oil and seasoned with a pinch of sea salt.