2. Spread the beet slices out on a baking sheet in a single layer. Brush them with olive oil and sprinkle with salt.
3. Roast the beets on the top rack of the oven until the slices are tender when pierced with a knife, about 15 minutes.
NOTE: Baby beets are thin skinned and the skins are quite palatable. Older, thick skinned beets should be peeled once cooked.