Sweet, earthy and exquisitely balanced between brooding dark flavours and red-berry acidity, beets are one of autumn's greatest vegetables. They can also be a little daunting if you've never prepared them before. Claudio Aprile, the chef behind both Origin and Colborne Lane in Toronto, has served them dozens of ways throughout his career: stuffed with goat cheese, crisped like potato chips, transformed into gels and caviar balls, and straight-up roasted, which has a way of bringing out their best. Here, he shows a simple roasting technique that's both foolproof and infinitely adaptable.