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Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil large enough to wrap it fully. Drizzle 1 tbsp of the olive oil over the beets, season with the salt and pepper, and lay a thyme sprig on each beet. Wrap each beet tightly in its foil and arrange the packets on a baking sheet.
Roast until a paring knife slides into the center of the largest beet with no resistance, 50–65 minutes depending on size. Open one packet carefully — steam will escape — and test the thickest beet before removing from the oven.
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