Preheat oven to 425 F

Wash your beets

Cut the beet greens off leaving 3 inches of stem. (Save the beet greens for a different recipe)

Leave the long pointy portion on to hold the juices in

Line the beets into a baking dish

Drizzle olive oil on the beets and be generous

Salt the beets

Cover baking dish with foil and put it all into the oven

Roast for 30 minutes

Remove from oven, flip the beets over, cover again with foil and return to oven for another 15 minutes

Test the beets with a cake tester by putting it into the biggest beet. If it is too hard to spear the beet, place back in the oven for additional 15 minutes

Once they are done, let the beets cool for 5 to 10 minutes or until you can handle them comfortably

Don some gloves, grab a paring knife, pick up a beet and cut off the ends off of it, discard ends

With the knife, pull the skin off until all the beets are bare naked

Plate

Slice beets

Place on your fresh salad or place them on your plate with some delicious meat

Chew

Smile with red stained teeth

Enjoy