Pre-heat oven to 425F.
Prepare beets by washing gently. Trim stems to 1/4″ above beet. Do not trim tail. When washing take care not to break skin. This preparation prevents color from seeping out of the beets while they are roasting.
Coat beets with olive oil and sprinkle with salt.
Place in a shallow baking dish and bake for 45 min or longer until a fork can be inserted easily.
Remove from oven and let cool slightly. Can be peeled or eaten unpleeled. You can refrigerate and use later.
Serve as a side dish, in salads or soups.
Roasting gives the beets a wonderful flavor especially the chioggia (the white beets with red stripes).