How do I roast beets to easily remove the skins? Ideally, when roasting beets, the skins should just come right off once they're done and cool. I don't seem to be good at this, though: sometimes they're great, and sometimes the skins are pretty clingy. What should I do to guarantee easy peeling?
The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.