1. Preheat the oven to 400°F (or 375°F for gentler roasting).
2. For whole beets: Place each beet on a piece of foil, drizzle with olive oil, and season with salt and pepper. Wrap individually in foil and arrange on a baking sheet. Roast for 35 to 60 minutes until fork-tender.
3. Allow whole beets to cool, then peel the skins under running water.
4. For wedge roasting: Trim beet ends, cut into ½ to ¾ inch wedges, and arrange on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt, toss to coat, and roast for 35 to 40 minutes, tossing halfway.
5. Once roasted, drizzle with additional olive oil, season with extra salt and pepper if needed, and toss.
6. Serve as a side dish or incorporate into salads with complementary ingredients like citrus, balsamic vinegar, fresh herbs, nuts, or cheese.