Preheat the oven to 425°F (220°C).

Rinse the beets under cold water to remove any dirt. Trim off the tops and roots if using larger beets.

To roast beets whole, place them on a large piece of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap the foil tightly and place on a baking sheet.

To roast sliced or chopped beets, peel and cut them into wedges or slices. Toss with olive oil, salt, and pepper, then spread evenly on a baking sheet.

Bake whole beets for 45-60 minutes, or until tender when pierced with a fork. For sliced or chopped beets, roast for 25-35 minutes, turning halfway through.

Once roasted, let the beets cool for a few minutes. If roasted whole, unwrap and let them cool until easy to handle. The skins will slip off easily.

Roasted beets can be served warm or cold. They are great on their own or in salads with goat cheese and walnuts.

Store leftovers in an airtight container in the fridge for 3-5 days. They can also be frozen in a freezer-safe bag.