4-8 Beets depending on size
Preheat oven to 400.
Wash beets and pierce with a knife in at least one spot.
Wrap each beet individually in foil and place on a baking sheet.
Roast undisturbed for at least 45 minutes.
Once roasted for 45 minutes start testing beets for tenderness. If they can easily be pierced with a fork, they are done and can be removed from the oven to cool.
The individual beets may cook at variable lengths.
When done remove from oven and allow to cool in their foil. Once cool to the touch they can be removed from the foil and their skins easily rubbed off for immediate use, or you can leave them in foil in the refrigerator until ready to use.
NOTE: I will typically roast beets and store in the refrigerator for use throughout the week. You can easily roast just one our 20, I suggest 4-8 as this will typically make 4 main servings or 6 side servings.