2Cut the greens from the beets, leaving 1/2 inch of stem still attached. (Save the leaves for sautéing later; they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
3Place the beets in a roasting pan with a splash of water. Cover tightly with foil, and roast about 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2-inch wedges.
