4 to 8beets(similar sized assorted colors such as red, gold and chioggia)
¼cupolive oil
Fresh thyme sprigs
1kosher salt(about 1 Tbsp.)
Coarse ground pepper
Instructions
Preheat oven to 400° F with the rack in the middle.
Prep the beets by cutting off the greens leaving ¼" of the stem in place. Wash and scrub the beets to remove any dirt and sand.
In a 13x9" or similar roasting pan, toss the beets with the olive oil, thyme, salt and pepper to evenly coat.
Add about ½" water to the pan being careful not to wash the seasoning off the beets.
Cover the pan tightly with aluminum foil and roast until the beets are slightly soft and tender (45 minutes to 1 ½ hours depending on the size of your beets). Start checking for doneness by piercing with a fork after 40 minutes.
Uncover and transfer the cooked beets to a board or plate. Let cool long enough so you can handle with your hands.
Slice off the tops and bottoms of the beets to make for easy peeling. Peel by rubbing with a paper towel and wear gloves if you don't want your hands to change color.
Slice or dice and enjoy.
Notes
Different size beets cook at different times.
Peel and chop the lighter colored beets first to avoid coloring with the darker beets.
Cover and store cooked beets in the refrigerator for up to 1 week. Vacuum seal and freeze if you need to store for longer.