Roasting turns beets surprisingly sweet and intense without any need for dairy, gluten or other allergens.
olive or other oil (See Oil in the Glossary)
salt (See Salt in the Glossary)
Preheat oven to 425 F. Peel some beets and slice them into rounds an inch thick or so. Put them on a cooky sheet, drizzle with oil, sprinkle with salt and toss. The beets should be thoroughly coated with oil so that they don't dry out. Bake for 30 minutes or so and start checking on them once in a while. They are done when they are soft all the way through. Turn the oven up or down by 25 degrees if necessary and cook until done.
*Some cooks prefer to peel beets after they're cooked because the peels slide off so easily then. I prefer for them to be ready to serve when they come out of the oven.