Preheat oven to 350°F. Rinse beets with water and dry. Cut off both ends.

Pare the beets. (They don’t have to be pretty; it’s nice to see a little skin left.) Cut beets into large chunks and place on a baking sheet.

Drizzle the olive oil over the beets, then add garlic and salt. Toss with your hands to coat well.

Place in the oven and roast for 15 minutes. Stir with a spatula, flipping the beats over, then roast for an additional 10 minutes, or until a knife can easily pierce them.

Allow to cool, then transfer to a glass container.