Beets in the oven

Ingredients:

• 6-8 medium red or yellow beets (about 1 kg)
• 1 tbsp extra-virgin olive oil
• 1 fresh sprig of herbs, such as thyme, rosemary, sage, or parsley (optional)

Preparation:

1. Preheat oven to 220°C.
2. Trim the beet tops, leaving about 1 cm of stem, and set the leaves aside for another use. Wash the beets thoroughly to remove all sand.
3. In a large bowl, toss the beets with olive oil, 1 teaspoon water, 1 teaspoon salt, and a few grinds of black pepper. Transfer the beets to a large piece of foil, add a sprig of fresh herbs, if using, and wrap everything in foil.
4. Place the bundle on a baking sheet and roast until the beets are tender when pierced with a fork, 40-50 minutes, depending on the size of the beets. Carefully open the bundle, being careful not to burn yourself with steam. Let the beets cool for 5 minutes, then peel them while still warm. You can remove the skins with paper towels. Slice and drizzle the beets with your desired dressing and serve.