Pre-heat your oven to 400°F.
Scrub and trim the beets. Basically, cut off any foliage so you have a bit of nub at the top, and trim off the long tail at the bottom—leaving just a bit of the tail.
Place the beets on aluminum foil and drizzle with a touch of olive oil. Make the foil into a packet (like when you go camping and eat everything out of foil packets).
Place the packet on a cookie sheet and insert into the oven.
Depending on the size of your beets, the roasting part can take anywhere from 30 minutes to an hour. I usually check the largest one for doneness at the half hour mark. Keep in mind that once you pierce the beet, it will ooze inside the foil packet. Feel free to give the packet a shake to keep one side from being over done.
When you’re confident they’re cooked, remove from the oven and let cool inside the foil packet.
Once they are cool enough to handle, peel the beets. (It should be like peeling a roasted potato… very easy.) Beets are messy, so I usually peel over a garbage can and place the beets into a non-reactive bowl right away (stainless steel or glass).