• Preheat oven to 400 °F.
• Wash and scrub the beets to remove any dirt and debris.

Whole Roasted 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.
• 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.
• 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.
• 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:

• 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.
• 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.