How to Roast Beets:
Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their peels super easy to peel off.
Put washed/scrubbed beets on a large piece of aluminum foil or use a dutch oven or another oven friendly closed pot to roast. Preheat the oven to 375°F.
Drizzle the beets with a bit of oil before roasting and sprinkle with salt if desired. (Note: you can use the beet-infused oil in a salad dressing when they're done roasting so feel free to use liberally).
Fold the foil over them and crimp the sides closed or put lid on the pot- This helps keep them moist and contain the juices. Alternately you can
Roast beets until tender. The amount of time this will take will vary depending on the size of the beets, how many there are, if other things are in the oven, and how fresh the beets are (fresher beets cook up faster).
Remove the beets from oven when tender (you should be able to easily pierce them with a fork). Let them sit until cool enough to handle. When the beets are cool enough to handle, slip their peels off. You can use a paring knife, if you like, but you can also easily peel with your fingers. It might look like a bit of a crime scene after, but my goodness do they every taste good!