From the kitchen of Brian Barkwell
Tightly wrap raw beets in foil.
If making multiple beets, wrap each one individually.
Bake @ 350, for 1 hour
If it’s a large beet, 90 minutes.
It’s done when the skin peels off.
Turn heat off, but leave beet(s) in oven for another 30 minutes or so.
This helps the skins come off.
There will be juice in the foil when you unwrap them.
Peel skin off.
Cube beets.
Add:
(mostly) red wine vinegar
(little) olive oil
salt
Optional:
fresh mint leaves
chopped walnuts