Preheat oven to 400F.
Trim beets, leave whole. Roasting pan, splash of water, cover with tin foil
tightly, bake 1 hour. Drain, remove skins while hot (run water so as not to burn
yourself). Slice into bite size.
Splash with vinegar of your choice, salt and pepper. Don't add oil yet.
When completely cool, drain beets.
Dress with EVoo, Vinegar, salt, pepper. Serve with roasted nuts, or sliced
orange, or endive shells.