• Preheat oven to 400 °F.
• Clean Beets: Wash and scrub the beets to remove any dirt and debris.
  1 lb. beets

Whole Roasted Beets:

• Prepare Whole Beets: Cut and remove the leaves leaving 1-2 inches of the stem remaining. Coat each beet with 1 teaspoon of olive oil and rub it into the skin.

  Without Foil Packets: Place beets in a large cast-iron skillet or another oven-safe skillet. Cover the skillet with a piece of aluminum foil.

  With Foil Packets: Wrap each beet in a piece of aluminum foil large enough to completely enclose it.* Place wrapped beets on a large baking sheet.
  1-2 Tbsp. oil
• Cook in Oven: Bake for 45 - 75 minutes in the preheated oven. (45 minutes for small beets, 1 hour for medium-sized beets, and 1 hour 15 minutes for large beets.) Flip them over halfway through cooking so the side touching the skillet or pan does not burn. You’ll know the beets are done roasting when a knife easily slices through.

Peeled and Diced Beets:

• Prepare Beets: Using a vegetable peeler, peel the outer skin from the beets. Remove the stem end and cut beets into ½ to 1-inch cubes. Add beets to a large bowl toss with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until well coated.
  1-2 Tbsp. oil, ½ tsp. salt, ¼ tsp. black pepper
• Bake in Oven: Line a large baking sheet with parchment paper and place cut beets in a single layer. Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.