I love roasted beets and like to make them a feature sometimes for a dinner salad. I bought 3 different varieties, red, golden and pink. While similar in flavor the golden and pink varieties were slightly milder and perhaps less sweet. They were all delicious and made for a terrific salad topped with goat cheese and toasted pecans. Beets are high in nutrients, are a good source of folate and can help reduce inflammation. Beets get the Arthritis Kitchen stamp of approval.
I roasted these in a 400 degree oven for about an hour. I oiled my hands, and gave each beet a thin layer of vegetable oil, wrapped each on in foil and into the oven. After roasting, I let them cool slightly, put on a pair of disposable gloves and rubbed the skins off. The skin comes off without any resistance at all. Avoid the temptation to rinse them under water. I find as with roasted peppers this takes away flavor.