The Best Way to Cook Beets The Best Way to Cook BeetsAugust 29, 2016 in Recipes, VegetarianShare ThisFacebookPinterestTwitterPrintemailI absolutely love beets for their high iron content and deep ruby red color turning everything in its path a vibrant pinkish red color. Back in the day, when I didn’t know much about cooking, I used to steam beets because I was more concerned about cooking them fast rather than creating the most delicious flavor. It wasn’t until I finally tried cooking beets the most common way, roasting for an hour, that I realized it was worth the extra time and effort. Cook multiple beets at a time and use them throughout the week in various dishes! The key to creating the most scrumptious beets is to soften them through steaming in a foil wrap while also concentrating their sweet flavor through high heat and slow roasting (i.e. fast cooking methods should be avoided at all cost). Roasting condenses the beets’ sweetness while a layer of steam and oil inside the packet keeps them moist and absolutely delectable on the palate. I’ve tried placing halved beets in a roasting pan with water and oil and covering with foil but I didn’t seem to get the same depth of sweetness as roasting the individual beets in their own foil wrap. Follow the steps below and enjoy the deliciousness of beets throughout the week! Place 1 washed and cleaned beet on a piece of aluminum foil. Drizzle with 1 Tbl olive oil. Fold edges up to cover the beet. Repeat with remaining beets. Place foiled beets on a baking sheet and place in a preheated 350F oven. Cook for 50-60 minutes or until a fork can tenderly pierce the skin of the beet.