Preheat oven to 400 Degrees. Slice tops off of the beets and wrap them in tinfoil. For extra credit you can even season them with some salt and pepper.
Place them in the oven and roast for 1 hour or until you can pierce the beets all the way through easily with a knife.
Using a paper towel, rub the outside of the beets and the skin will slide off easily.
Equipment: Tinfoil, Oven, Knife
* You don't even have to scrub the beets since you are sleuthing off the skin after they are done cooking.
** Now you have perfectly tender roasted beets that will last for two weeks in the fridge.
Serving: 2Cups | Calories: 195kcal | Carbohydrates: 43g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 354mg | Potassium: 1474mg | Fiber: 13g | Sugar: 31g | Vitamin A: 150IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 4mg