1 lb. (about 4 medium) red or golden beets, trimmed
1 Tbsp. olive oil
½ tsp. kosher salt
2 Tbsp. water
• Preheat the oven to 400 degrees.
• In a large bowl, toss the beets with the olive oil and salt. Place the beets in a roasting pan, add the water, cover tightly with aluminum foil and roast until soft when pierced with a fork, about 45 minutes.
• Let the beets rest at room temperature until cool enough to handle, then use a paper towel to wipe off the skins. Cut the beets into quarters and serve hot or cold, plain or drizzled with vinaigrette.