beets, greens removed*
Preheat oven to 400. Pull off a length of foil that is twice the length of your baking sheet. Line your baking sheet, allowing half of the foil to hang off the end. Place the beets on the foil in a single layer. Fold the foil over the beets and crimp close.
Bake 45-60 minutes or until each beet is easily pierced with a thin knife. Allow to cool slightly. Use a paper towel to rub the skin off the beets. Eat or cook with immediately or refrigerate up to one week.
*I used a mix of red and white beets (that pale guy on the end is a white beet. fun!) because that is what I had on hand. Smaller beets may cook more quickly than larger beets. If you have some nice beet greens leftover, I have a few recipes that use them.