Preheat the oven to 400F. Create tin-foil squares large enough to encase each beet.

Rinse the beets with water, removing any sand and debris. Pat them dry with a clean kitchen towel, and use a large knife to remove the green stems. If the beets are extra large, cut them in half but keep the skin on.

Place each beet in a tin foil square, drizzle with olive oil, and season with salt and black pepper. Wrap the foil tightly around the beet and place them onto a large baking sheet.

Roast the beets for 45 minutes to an hour until they're fork tender.

Allow the beets to cool for 10 minutes before unwrapping.

Use a paper towel to grab one beet, then use your free hand to remove the skins; they should easily come off.

Slice or dice the beets and serve with your choice of entree or dish.