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Preheat the oven to 350F degrees.
Trim the beet greens and cut the stems off of the beetroot and scrub well. Just leave the peels on, they are rich in nutrients and perfectly fine to eat (organic is best). Cut the beets in half lengthwise and in half again and then into 1 inch wedges. Small beets may only need 2-4 cuts. Place the cut beets in a pan. Make sure the baking pan is deep enough so that when you cover with foil, the aluminum foil does not touch the beets. (See notes for alternatives to using foil.)
Toss sliced beets with olive oil and salt and pepper. Cover with foil. (If using golden beets with red beets cook on opposite sides of the pan, if you want to preserve the color.)
Bake for 40 minutes or until beets are tender. Remove the foil and bake 15-20 minutes more. Beets will be tender and lightly caramelized.