Ingredients
1 bunch beets (about 1 1/2 pounds), scrubbed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
Preparation
Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with oil and season with salt and pepper. Cover dish tightly with foil; roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins.
Preheat oven to 450 degrees. Place beets (peeled and cut into 1/2-inch wedges) on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a knife, 25 to 30 minutes.
Set a steamer basket in a saucepan with 2 inches simmering water. Add beets (peeled and cut into 1/2-inch pieces). Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes.
Place beets (peeled and cut into 1-inch pieces) in a large pot of boiling salted water. Reduce heat to a simmer and cook until beets are tender when pierced with a knife, 15 to 20 minutes; drain.
