Roasted Beets

Preheat oven to 500*
Clean about 4 pounds of beets- use the smallish ones or med size.
Trim up stems to about ½ inch
Line a pan with foil- this helps with clean up later.
Pat dry the beets- rub them with olive oil and salt.
Roast on center rack for 30-40 minutes or until you can pierce through with a sharp paring knife.
Cool to handle- then slip off skins.
I like to marinate them in olive oil and balsamic salt pepper- maybe some fresh herbs.
These keep well for several days.