I love beets. I get them in restaurants all the time. I enjoy them in salads, as a side, heck I even had them in an ice cream once.
Recently I've been inundated with them from my winter CSA. Primarily I have two ways of cooking them, either simmering them for about an hour, or roasting them for an hour. Lately though the "just slip the skin off when they're cool enough to handle" hasn't been working. In fact this little trick has never worked very well for me, but it seems particularly bad with the beets I've been getting.
When I roast them, it's at 350 for about an hour (or until they're done), uncovered. Should I cover them? Should I wrap them in foil? Even when I boil them I wind up not being able to get most of the skin off without completely mangling the root, or worse trying to use a peeler. The latter technique usually results in a High Velocity Stain Rocket vectoring around my kitchen. They can be slippery when half peeled.
Is it the beets? Are they not fresh enough? Or, like peeling hard boiled eggs, are they too fresh? Is the oven temp wrong? Should I add something to the water if I'm simmering them (salt, acid, etc)? I usually trim off the long root if it's attached as well as the stem end if it's too gnarly.
Any thoughts? Your help and guidance will be treated with due veneration if you solve my problem. I don't want to be reduced to tears again by a pile of root veggies.