Preheat your oven to 400. Cut off the stems of your beets and the very end of the roots if they are long and stringy. Wash them. Wrap each beet individually in foil. Place in the hot oven for 45-60 minutes, until you can skewer them easily all the way through with a fork or toothpick. Open the foil and let them cool for 5-10 minutes until they you are able to handle them but they are still warm. Using a paper towel, scrub the peels off. The texture of the paper towel should easily take the peel off and expose that rich red color that beets are known for. Slice or chop the beets into large chunks. Toss lightly in olive oil (about 2 Tbs. for 1 lb. of beets) and sprinkle with salt and pepper.
A variation that I would recommend is to toss them in your favorite vinaigrette, instead of the olive oil. The contrast of the sweet beets and the tangy vinaigrette is fantastic!
Wrap them up
Cook them up
Peel, chop, and toss them up
Eat them up!