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Heat the oven to 400°F (205°C). Place the scrubbed beets in a baking dish, drizzle with the olive oil, and add 2 tablespoons of water to the dish. Cover tightly with foil and roast for 45–55 minutes, until a paring knife slides into the center of the largest beet with no resistance.
Remove the beets from the oven and let them cool, still covered, for 10 minutes. Once cool enough to handle, rub the skins off with a paper towel or your hands — they should slip off easily. Trim the stem and root ends, then slice the beets into 1/4-inch rounds or cut into wedges.
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