A basic recipe using whole beets involves roasting them wrapped in aluminum foil at 425 degrees Fahrenheit for 45 to 60 minutes. After allowing the beets to cool, rub off the skins.
One method for cooking whole beets is to roast them; this cooking process gives the root vegetable a sweeter flavor. The beets can then be reserved for use in a variety of recipes. Before wrapping the beets in aluminum foil, drizzle them with olive oil, and season them with salt and pepper if you are going to use them in other recipes such as beet salads.
To make a roasted beet and feta cheese salad, roast the beets, then cut them into slices or cubes. Make a vinaigrette by mixing together 1 tablespoon of olive oil and 2 teaspoons of lemon juice or white wine vinegar, and season with 1/4 teaspoon of fine sea salt. Toss the beets in the vinaigrette, and sprinkle with 4 ounces of crumbled feta cheese.
Add roasted beets to a head of torn escarole to make an easy green salad. While the beats roast, whisk together 1 minced shallot or garlic clove, 1/8 teaspoon of ground mustard, 2 tablespoons of extra-virgin olive oil, 2 teaspoons of red wine vinegar, and salt and pepper. Drizzle the dressing over the escarole and beets.