Melissa Clark wrote a great article in January 2009 about how it's possible to peel and dice beets and then roast them, as opposed to cooking the beets whole, then peeling and cubing them, like many recipes dictate.In this recipe, which only calls for olive oil, red wine vinegar, salt and pepper, the beets are soft and done after 40 minutes in the oven. I don't make the complete salad, although it sounds fantastic with goat cheese and pistachios. I just serve the beets as a side dish.
