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Heat oil in a large skillet over medium heat.
Dice the onion and add it to the pan. Cook for about 8 minutes, until they're translucent.
While the onions cook, cut the beets into 1" pieces (as long as they're all roughly the same size, it's fine).
Add the beets to the pan and cook for 3-5 minutes. Season with salt and a few turns of black pepper.
Roughly chop the garlic and add it to the pan. Give everything a stir.
Pour in the vegetable broth and cover.
Lower the heat to medium-low and cook for 20 minutes.
Remove the lid and let the liquid reduce for 15-20 minutes, until the beets are fork-tender.