One of my favorite side dish / salads is roasted beets drizzled with olive oil and sprinkled with crumbled goat cheese. We pick up beets from the farmer’s market and roast them at home, making for an easy salad or snack when needed.
The only thing is, roasting beets takes forever, usually an hour plus in a 375F oven, a bit longer when we get the bigger striped beets that have been showing up lately. I stumbled across an article in the NY Times that suggests peeling and cubing the beets before roasting, which sounds like it might be the ticket.
It also claims to reduce the staining from the beets… Definitely have to give it a shot next time I need to roast some beets.