• Preheat oven to 400° F.
• Wash and scrub the beets well. If they have stems, cut them off close to the base.
• Place the unpeeled beets in an oven safe baking dish. Drizzle the beets with olive oil and add salt and pepper to taste.
• Top the beets with several sprigs of fresh herbs.
• Cover the baking dish tightly with foil or a lid.
• Place them in an oven at 400°F and cook for 45-55 minutes.  Check the roasting beets around 45 minutes by pricking them with a fork to see how tender they are.  They are ready when the fork easily enters the beet with little resistance.  If they aren’t quite ready, cook for another 15 minutes and check again.
• Once beets are tender, remove from the oven and allow to cool.
• When they are cool enough to handle, gently use a small knife or your fingers to peel off the skin. Slice or cut as desired and serve up or save to use in recipes.

Sliced Beets

• Peel the beets and trim off the tops and root ends. Cut the beets into wedges, about ½ to ¾-inch thick.
• Toss the wedges with olive oil, salt and pepper, and spread in a single layer on a baking sheet.
• Roast uncovered for 35-40 minutes, flipping halfway through, until the edges are caramelized and a fork slides in easily.