I'm following a recipe for roasted beets, which I've never made before, and there's something I don't understand. It says to leave the skin on when roasting. Well, then what? Does one eat the skin when the beets are done, or do the beets need to be peeled?
Also, the recipe says to roast for 10-20 minutes, at which time the beets should be easily pierced by a fork. It's now more than 20 minutes, and the beets are still very hard. Does that sound right?