Scrub, rinse and pat dry the beets. Remove just the very tops and the bottom root. Place on a piece of foil large enough to wrap the beets tightly. Cover in 1-1 ½ Tbsp of olive oil and season with salt. Toss the beets to coat, then tightly fold up the foil so there are no holes. Place on a small sheet tray and transfer to the oven. Bake for 60-90 minutes depending on the size of the beets (obviously, larger beets = more time). To test if the beets are done, remove from the foil and pierce with a pairing knife—if the knife glides through easily, they’re done.
The final step is to let them cool and peel the skin off using just your fingers! (No peelers or knifes involved.)
Serve them warm by themselves, chilled on a salad of romaine lettuce, apples, goat cheese, and hazelnuts, or sliced and drizzled with olive oil, minced rosemary, and feta cheese.