Preheat oven to 400 degrees F. Line a small baking sheet with parchment paper.

Wash and scrub the beets well and cut off the stems. There's no need to peel the beets at this time.

Wrap the beets individually in aluminum foil and place them on the baking sheet. Roast the beets for 1 hour or until tender when poked with a fork or a skewer.

Once beets are done roasting, remove the tray from oven and let the beets cool down. Unwrap each beet and set aside until cool enough to handle.

Remove the skin from the beets using a vegetable peeler or a small knife. You can also rub the skins off really easily using a paper towel.

Roasted beets can be easily sliced, diced or grated.

Season them with a simple dash of salt and drizzle of oil and vinegar.