roasted whole beets without foil

Pre-heat oven to 400 degrees. Get out a large rimmed baking sheet and line it with parchment paper.Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip.Rinse and scrub the beets under cool water, using a vegetable brush to get off any caked on dirt. Don't scrub the beets too hard, as you don't want to damage the skin.Rub each beet with a bit of coconut oil. The coconut oil doesn't need to be melted, just grab a bit from the container and rub it over each beet. Sprinkle each beet with a bit of sea salt.Roast the beets until a knife or skewer slides easily to the middle of the beet, anywhere between 40 to 60 minutes. Roasting time varies depending on the size of the beets. I would check the beets at 40 minutes, and if a knife goes easily and smoothly through the center of the beet, then they’re ready. If not, roast another 10 minutes and test again. Continue to roast and test until they're ready.Let the beets cool, about 5-10 minutes.Once the beets are cool enough to handle, cut off the beet stems and the tails.Peel the beets by pulling off the skin off with your hands, or by holding the beet in a paper towel and using the edges of the paper towel to rub the skin away. I always just use my hands, and yes, they turn red, but the redness washes away after a few hand washes. You can also peel them under cool running water with your hands!Storing roasted beets: Once roasted, beets will keep refrigerated for up to a week. You can store them whole or sliced. I store them whole in a glass container with a lid, and slice off just what I need for whatever I'm making.