- Heat oven to 375°F.
- Rinse beets well and trim off any leafy tops (which are also edible).
- Wrap beets in foil and place on middle rack in oven.
- Roast until beets are tender and easily pierced with a knife, checking every 20 minutes or so (total roasting time is usually between 45–60 minutes depending on size; giant beets may take longer); once tender, remove from oven.
When beets are cool enough to handle, peel using a paring knife or by pushing off the skin with your fingers.