Preheat your oven to 400°F (200°C).

Wash the beets thoroughly under running water, scrubbing off any dirt. Trim the tops and roots, leaving about an inch of the stems.

Wrap each beet individually in aluminum foil, creating a tight seal around each one.

Place the wrapped beets on a baking sheet and roast in the preheated oven for 45-60 minutes, until a fork easily penetrates the largest beet.

Once cooked, remove the beets from the oven and let them cool slightly before unwrapping.

Wearing gloves, peel the skins off the beets. They should come off easily. Cut them into wedges or cubes based on your preference.

Drizzle the peeled beets with olive oil, salt, and pepper. Toss everything to combine and coat evenly.

If desired, drizzle balsamic vinegar on top before serving.