Roasting foil-wrapped beets in the oven brings out their natural sweetness, concentrates the flavor and makes them easy to peel. Chef preference on removing the tops, tails and peel prior to baking is mixed.
There are many ways and recipes for oven-roasting beets. Ina Garten, host of the Food Network’s “Barefoot Contessa,” recommends removing the tops, roots and peeling the beets. She cubes them and tosses them in a mixture of olive oil, thyme, salt and black pepper prior to roasting. A simple method is to place whole washed beets in a foil-lined baking dish. Cover the dish tightly with more foil and bake at 450 F for 45 minutes. Once cooled slightly, peel and use immediately or refrigerate for up to a week.