Game plan: Leafy beet tops make a great addition to pasta or even a quick side dish if you wilt them in walnut oil and serve with grated aged pecorino.
Peel the beets under running water to cool them faster and minimize finger-staining.
3 medium beets (about 1 1/2 pounds)
1 tablespoonolive oil
Freshly ground black pepper
Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.