My research reveals several ways beets can be roasted: peeled or not; whole or cut into chunks; wrapped in foil or not; plain, or brushed/tossed with olive oil and various spices. Roasting temps range from 350 to 425 degrees, and times vary from about one hour to more than 2 hours. At the moment, I just want a recipe for basic roasted (red and gold) beets to serve with meat. Can anyone help? Thanks!!!