Baked Beets

Baking beets in their skins concentrates their natural sugars through caramelization while the skin acts as a protective barrier, trapping moisture and preventing oxidation that would dull their vibrant color. Using a knife instead of a fork to turn them preserves the cell structure—piercing with a fork creates channels for juice and nutrients to escape. The dry heat of the oven intensifies the earthy-sweet flavor more effectively than boiling, which leaches sugars and minerals into the cooking water.