Preheat the oven to 400°F (200°C)
Wash the beetroot thoroughly
Trim off the leaves and roots
Pat the beetroot dry
Wrap each beetroot tightly in aluminum foil
Place the wrapped beetroot on a baking tray
Roast for 45 to 90 minutes, depending on size
Check doneness by piercing with a knife or fork
Remove from the oven when tender
Unwrap carefully and let cool slightly
Peel off the skin by rubbing it off with your hands or a paper towel
Slice, dice, or serve as desired