Before you start, make sure the beets have been scrubbed to remove any dirt from the outside.

Trim the beet greens from the top of the beets. Reserve the beet greens to saute or use in salads.

Place the beets in a shallow baking dish.

Drizzle a generous amount of oil all over the beets.

Season the beets with coarse ground salt. Add enough water to create a thin layer on the bottom of the pan. This will prevent the beets from burning where they rest on the pan.

Cover the baking dish with heavy gauge aluminum foil. Roast the large beets at 375 degrees for 40 minutes or until the tip of a knife goes easily in and out of the center. This process works for any color and size of beet. Roasting time will vary for smaller beets.

When the beets are finished roasting, cool them enough to be handled. Cut the tops from the beets and discard.

Use a kitchen towel (that you don't mind being stained) or paper towels to wipe the skin from the roasted beets.

Slice or dice the beets to expose the beautiful color inside and to make them easier to enjoy.