Gently scrub the beets under cold water to remove any dirt. Trim the leafy tops, leaving about an inch of stem (this helps prevent bleeding, especially with red beets). Do not peel the beets — the skin will loosen after roasting and slip right off.

Preheat your oven to 400°F (200°C).

Wrap each beet loosely in foil (or place them all in a covered baking dish). This helps them steam slightly and roast evenly. Place on a baking sheet and roast for 45 to 60 minutes, depending on size, until a knife pierces through easily.

Let the beets cool until you can handle them. Then, using a paper towel or your hands, rub off the skins — they should slip right off. You can also wear gloves if working with red beets to avoid stained fingers.

Once peeled, roasted beets can be sliced or cubed and stored in an airtight container in the fridge for up to 5 days. They’re perfect for tossing into salads or using as a quick side.