Name: Big Batch of Oven-Steamed Beets
Ingredients: 4 pounds red beets, scrubbed, halved if large; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves

Ingredients

4 pounds red beets, scrubbed, halved if large
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves

Steps

Preheat oven to 425°. Toss beets with oil in a 13×9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.
__DO AHEAD:__Beets can be steamed 3 days ahead. Let cool; cover and chill.