Preheat the oven to 400f and prepare a baking dish by drizzling olive oil on the bottom of the dish, then set aside for now.

Chop the greens off the beets, leaving approximately 1 inch of stems.

Wash the dirt and debris off the beets.

Place the beets in the prepared baking pan. Drizzle with more olive oil and toss the beets to coat. Once all the beets have been coated, salt and pepper them generously.

Cover the baking dish with heavy duty tin foil and place in the oven.

Roast the beets at 400f for 60-90 minutes, or longer, depending on the size of the beets. The beets are done roasting when they can be easily pierced with a fork.

Allow the beets to cool in the baking dish until they are cool enough to handle.

Run cold water and hold the beets under the cold water stream. Rub to peel the skins and stems off.

Chop or slice the beets as desired.

Bag the prepared beets in portions suitable for your family or recipes. Place the bags in the freezer until ready to use.

Remove the beets from the freezer and thaw as desired.
To eat cold: allow the beets to thaw at room temperature for a few hours, or in the fridge overnight.
To eat hot: heat the beets in the microwave in a microwave safe dish, or in a pot fitted with a steamer rack, or in a baking dish in the oven until the beets reach the desired temperature. Avoid overcooking the beets.