Trim roots and stems (keeping leafy greens for later use). Wash beets and pat dry with paper towels.
Place long piece of foil on baking sheet and add beets to foil. Drizzle beets liberally with extra virgin olive oil and kosher salt. Using the other end of the foil, wrap the beets creating a foil pouch.
Place prepared beets in oven to roast for 1 hr or 1hr and 15 mins depending on the size of the beets until you can easily insert the tip of a steak knife into the bulb of the beet. When done, remove from oven and unwrap the foil pouch.
When the beets are cool enough to handle, remove the skin by rubbing with a paper towel, peel using a steak knife or using your fingers to remove the skin
Slice the beets or cut into cubes.
Notes
After roasting, your beets should not be hard or too soft. They should be tender enough for the tip of a knife to go through.
When combining roasted beets with other vegetables or fruit add the beets last and avoid mixing too much as the red color of the beets will bleed into the other vegetables or fruit.
Beets can stain your hands and countertops. Please be careful when handling and wipe your countertops immediately if you get beet juice on them and wash your hands when you are done.