Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

Wash the beets and use a vegetable scrubber to wash the outside. Remove the stem and root end with a sharp knife. Use a vegetable peeler or pairing knife to peel the beets. Slice the beets into 1/4-inch thick rounds (alternately, you can dice them). Place in a bowl.

Drizzle olive oil over the beets and toss to coat.

Place beets in a single layer on prepared baking sheet.

Roast until the beets are fork tender, 10-15 minutes. Remove from the oven and sprinkle with salt; serve.