Cut the beet leaves close to the tip of each beet.
Place beet leaves and beets in water. You can scrub the beets with your hands to get some of the dirt off, but it's not really necessary - it's going to get peeled off later. Pat dry the beet leaves and set aside for another purpose (they're great in salads!).
Dry each beet with a paper towel and then toss to coat in large bowl with olive oil.
Coat each beet with sea salt, then wrap completely in a square of aluminum foil.
Place wrapped beets on a baking sheet (you can coat it with another large piece of foil to catch spills if desired) and bake for 60 minutes.
Remove from oven and let sit for 15 minutes or until cool enough to handle.
Unwrap each beet and use a wet paper towel to peel away the outside skin. You'll be left with nice clean beets!
Slice or chop as desired. Store in an airtight container for up to a week. Enjoy!
I used Golden Beets in this recipe, but it will work for any kind!
Nutritional information is based on one average-sized beet.