Beetroot in foil

I have written (here) that beetroot baked in a bath of water and covered seems to be moister and sweeter than when it is cooked dry, in foil. But I read again recently that the latter method produces the sweetest results of any. So I tried both again, with beetroot from the same source.

The beetroot above was cooked for an hour, at gas mark 6/200C. My impression was that it was slightly drier than the beetroot I cooked in a little water the day before, but that there was no discernible difference in sweetness. As the foil method is easy and involves no washing up, I may switch to it.