Isolate the beet roots and save the greens for other recipes. Rinse roots thoroughly. If some beets are much larger than others, slice them in two so you have a relatively uniform batch.
Wrap beet roots in aluminum foil and place in the oven for 30 minutes.
Turn each beet to the other side so they finish baking evenly, for another 30 minutes.
Take them out of the oven, let them cool down.
With a glove if you want to avoid temporarily staining your hands, or with bare hands if you don't mind, remove the skins from the beets by peeling it off. Rinse them one last time.
Consume immediately, or you can store them in a sealed container in the fridge for a few days.