Directions

1. Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.

2. Prepare the beets: If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it’s easiest to roast large beets individually.

3. Roast the beets: Place the wrapped beets to a baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets.

4. Peel the beets: Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer. Peel the remaining beets.

5. Cut peeled roasted beets when cooled and place in a medium sized bowl.

6. Pour oil and vinegar on the beets and toss gently.

7. Toss almonds and sesame seeds on the moistened beets until evenly distributed.

8. Salt and pepper to taste.