I always roast beets and so it is fun to post a beautiful plate full of multicolored fresh local beets.
Preheat oven to 400. Cut the stems off the beets and wrap tightly in tin foil. Place on a baking sheet and roast. For smaller beets, the roasting time is less than an hour so you have to judge. These took about 40 minutes.
When they are done, rinse with cold water and peel the skin right off. It should come off easily.
To plate it up, pour olive oil onto a plate and place the beets on top. Pour the balsamic vinegar over the top and enjoy!