Beets are a root vegetable most notably known for their bright reddish-purple color. Some varieties of beet are white in color, but they are all basically the same. Cooks commonly use beets in salads, braised dishes and soups, and they often pickle them. Cooking raw beets can seem tricky, but it is actually quite simple. The easiest way to cook raw beets is to roast them.
Preheat an oven to 325 degrees Fahrenheit.
Put on a pair of rubber gloves. Beets stain almost anything they touch, including skin.
Rinse the beets under cold running water to remove any dirt.
Cut one foot squares of aluminum foil. Cut two squares for each beet. Lay one square of aluminum foil on a counter or a tabletop.
Place one beet in the middle of the aluminum foil. Rub the beet in one teaspoon of olive oil. For extra flavor, add a clove of garlic and a teaspoon of honey. Season with salt and pepper if you desire.
Wrap the aluminum foil around the beet and tightly crumple it into a tight ball. Wrap a second piece of aluminum foil around the beat and crumple it closed. Make sure there are no gaps and that you have covered the entire beet with foil.
Repeat this process for each beet.
Place the wrapped beets onto a baking sheet. Put the baking sheet into a preheated oven and bake for 30 to 45 minutes or until the beets are soft.
Remove the beets from the oven when they have softened and are fork tender. Fork tender is the term used to describe when a food item can be pierced with a fork without any resistance.
Let the beets cool for 5 to 10 minutes.
Remove the beets from the foil. Rub a beet in the middle of a kitchen towel to remove the skin.
Rob Kemmett began writing professionally in 2010 and specializes in writing about food and hospitality. Kemmett has worked in various fine-dining restaurants throughout his career and holds an Associate of Applied Science in Le Cordon Bleu culinary arts from the Cooking and Hospitality Institute of Chicago.
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