Many people grew up with limp slices of beetroot swimming in a bath of vinegar. That is until beetroot became a superfood of the vegetable basket. Today, roasted beetroot is a favorite way to prepare these red beauties and a tastier option than pickled beets or even boiled beetroot.

Roasting brings out the full sweetness and nutritional goodness of this lovely vegetable. The process is simple and straightforward, yielding beets with an intensified sweet flavor and no compromise on texture. Leave yourself plenty of time if preparing them to be eaten right away as it may take an hour for them to cool enough to be peeled. Serve them as is, add them to a recipe, or store the roasted beetroot in the refrigerator or freezer.

Beetroot is best roasted with the skin on, which is easily removed once it's cooked. Take care not to break the skin when washing the beetroot, do not cut the roots off, and leave at least 1 inch (2.5 centimeters) of stalk on the top for easy peeling.