Beets Baked in Foil

This is the single best method for cooking beets. It produces beets that are firm and not at all waterlogged. And it’s easy, neat, and convenient: Once the beets are cooked, you can eat them or store them as is. When you’re ready, unwrap and peel them, then slice them and heat in butter or oil, eat them cold, or proceed with any other beet recipes. Since large beets take longer to cook than small ones, try to buy beets that are roughly equal in size. And you don’t have to roast them individually wrapped. If you’re planning to use them all at once, right away, just put in a roasting pan or heavy skillet, cover, and proceed as directed. Other vegetables you can use: turnips or rutabagas or other root vegetables.

4 large or 8 medium beets, about 11/2 to 2 pounds

• Heat the oven to 400F. Wash the beets well. Wrap them individually in foil and put them on a cookie sheet or roasting pan.
• Bake, undisturbed, for 45 to 90 minutes, until a thin-bladed knife pierces one with little resistance (they may cook at different rates; remove each one when it is done). Use in Precooked Vegetables in Butter or Oil or any of the variations on Beets Done Simply or other recipes that call for cooked beets; or store, refrigerated, for a couple of days before using.

MAKES: 4 servings

TIME: About 1 hour