To make Ina Garten's roasted beets, remove the tops and roots of 12 beets. Use a vegetable peeler to peel each beet, and cut them into 1 1/2-inch chunks.
Place the cut beets onto a baking sheet. Drizzle the beets with 3 tablespoons olive oil, and toss to coat. Sprinkle the beets with 1 1/2 teaspoons minced thyme leaves, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, and toss again.
Roast the beets at 400 degrees Fahrenheit for 35 to 40 minutes or until they are tender. Toss the beets about halfway through the cooking time with a spatula. Remove the cooked beets from the oven, and toss with 2 tablespoons raspberry vinegar and the juice of 1 large onion.
To fast roast beets, cut peeled beets into 1/2-inch wedges. Season the wedges with olive oil, salt and pepper, and wrap them in foil. Crimp the ends to form a packet. Roast the packet at 450 F for 25 minutes.
To steam beets, cut them into 1/2-inch pieces, and place them in a steamer basket over boiling water. Cover, and steam 15 to 20 minutes. To boil beets, place 1-inch pieces in salted boiling water and cook 15 to 20 minutes.Learn more about Vegetables