Preheat oven to 400°F (200°C)
Wash and scrub beets
Trim stems to about 1 inch; leave roots intact
Wrap each beet in aluminum foil (or place in a covered baking dish)
Optional: toss with 1–2 tsp olive oil per beet and a pinch of salt before wrapping
Place wrapped beets on a baking sheet
Roast until tender when pierced with a knife
Check doneness at:
30–40 minutes for small beets
45–70 minutes for medium beets
75–90 minutes for large beets
Carefully unwrap (steam will be hot)
Let cool 5–10 minutes
Slip off skins with a paper towel or your hands (skins should peel easily)
Slice, cube, or quarter
Season to taste with salt and pepper
Optional: add vinegar or citrus, olive oil, and herbs (e.g., thyme or parsley)