Ingredients

The following ingredients have 4 Servings
  • 3 to 4 small to medium beets
  • 1-3 cups apple cider vinegar ((enough to cover the roasted beet slices))
  • Kosher salt and freshly cracked black pepper (to taste)
  • sharp knife
  • vegetable brush
  • aluminum foil
  • baking sheet
  • toothpick
  • disposable rubber gloves
  • paper towel
  • colander

Instruction

  • Arrange the rack to the middle position and preheat the oven to 400 degrees F.
  • Using a sharp knife, cut off the tops and bottoms of each beet. Scrub the beets like you would a potato, using a vegetable brush, getting rid of any hidden dirt on the surface.
  • Wrap the beets loosely in aluminum foil. Don't worry, you don't have to dry them off before wrapping. Place the wrapped beets on a baking sheet to catch drips in case the beet juices leak.
  • Roast in the oven until cooked through, approximately 45 to 60 minutes. Test for doneness, by piercing the beets with a toothpick. If there is any resistance, leave the beets in the oven for ten more minutes and recheck with the toothpick. Repeat the process as necessary until the toothpick goes in without resistance.
  • Remove from the oven, open up the foil and let the roasted beets cool no less than 10 minutes. (They stay hot just like a potato, so make sure they are cool enough to handle.) Wearing disposable rubber gloves, peel the beets over the sink using a colander to catch the skins with a steady trickle of cool water to help cool if the beets are still to warm to handle. Gently rub the skin off of the beets with your fingers. The skin should peel away easily; if it doesn't, the beets need to cook a little longer. Peel the remaining beets.
  • Slice into ¼-inch thick slices and place into a deep serving bowl, season with salt and pepper, to taste and pour apple cider vinegar over the roasted beets until just covered.