But even beet skeptics often cave when they taste roasted beets. The roots lose water in the long cooking time, leaving behind rich mixtures of sugars and flavor compounds. The technique is easy to master. Place unpeeled beets into a loose envelope of aluminum foil and cook at 425° until the flesh yields to a fork, about an hour. Let cool briefly in the foil, and then rub off the skin to reveal glistening flesh.

We also grate raw beets and toss the shreds with orange juice, which adds a high note to beety bass tones. If you eat raw beets, however, keep that vibrant red color in mind the next day: You're probably not hemorrhaging internally.