Roasted beets with olive oil

I make this at least once a week. It tastes real good, looks beautiful, and makes a great side dish for a dinner party. While regular red beets are okay, this is much better with the pink bull's-eye striped Chioggia (key-oh-jya) variety. If you can also find golden beets (similar to Chioggia but a deep yellow when cooked), use both for a nice blend of color.

Beets were first cultivated by the Romans and Greeks, so serving them with olive oil is nothing new. This dish depends on using the best extra virgin olive oil you can afford.

Trim the beet greens (save them for bruschetta with favas and greens or any recipe that called for chard or spinach), wash any dirt off the beets, and place them in baking dish. Cover with foil and roast at 350 for at least an hour or until they're tender (the actual cooking time will depend on the size of the beets, but it's tough to overcook them). Let cool, peel, and slice into thin disks. Drizzle with olive oil and salt to taste. Serve at room temperature.