Last year, Caroline would barely touch my roasted beets. This year, she can't get enough of them. She likes golden beets and Chioggia beets (the pink and white stripped variety) but her favorite beets are the red ones. She likes the taste enough to eat them but what she loves most is the way that they make her tongue (and everything she touches) that deep red-purple color. Sometimes, she rubs the roasted red beets along her lips and says, "Look Mama! Lipstick!" I don't encourage food play but I let Caroline get away with a few applications.
I roast a bunch (or a couple of bunches) of beets on the weekend, store them in a covered container in the refrigerator, and use them throughout the week in salads, as a side dish, or just as is.
Preheat the oven to 450F. Trim beets and scrub clean. Small beets can be roasted whole. Large beets should be cut in half or quartered (depending on their size) if they are going to be roasted alongside small beets. Place beets, cut-side down, in a oven-proof dish. Add a splash or two of water. Cover dish tightly with foil. Place in the oven and roast for about 30-40 minutes or until beets are easily pierced with a sharp knife. Peel beets while they are still warm by using fingers to rub off the skin.