Drizzle the beets with a bit of oil before roasting. Olive oil is a good choice, but grapeseed oil or canola oil work just fine, too. Sprinkle the beets with salt, too, if you like. Note: If you're planning on making a salad with the roasted beets, feel free to use plenty of oil here—you can use the beet-infused oil in the dressing.
Roast beets until tender. The amount of time this will take can vary greatly depending on a variety of factors: the size of the beets, how beets there are, if other things are in the oven, and how fresh the beets are (fresher beets cook up faster). For smaller beets, start checking them for tenderness after they've been roasting for about 25 minutes. Larger and older beets can take up to an hour.
Remove the beets from the oven when they're tender (you should be able to easily pierce them with a fork). Open up the foil packet and let them sit until they're cool enough to handle.
Serve peeled roasted beets as-is, with a drizzle of olive oil and a sprinkle of salt. Or slice and use them in salads.
Roasted beets are particularly tasty with highly flavorful but creamy white cheeses; feta and goat cheese are excellent choices. They also pair well with roasted nuts like walnuts or hazelnuts, as well as fresh herbs like dill and parsley.
Beets work well with other sweet fruits and vegetables, particularly oranges, peaches, and tomatoes, which all share a tanginess within their sweetness that sets off beets quite nicely. Here is a list of 10 beet salads to try.