Preheat oven to 425°F. Wrap beetroot in aluminum foil, covering completely. (Foil alternative: rub with oil and place in an oven safe container with a lid (like a Dutch oven) to recreate the steaming effect.
Bake for 50-75 min, until beets can easily be pierced with a knife. For smaller beets, check at 30 minutes.
Peeling the Beets
Once beets are cool to touch, peel the beets by holding a beet in one hand and using your other hand's thumb to rub the skin off. The skin should rub off easily if beets are fully cooked. You can also do this in a bowl of water or under runnnig water to cool down the beets. This will also help the removal of the skin.
Dice beets into cubes and set aside in a medium bowl.
Add 2-3 tbsp olive oil, ¼ lemon juice, splash of champagne vinegar, ¼ tsp salt, pinch of pepper, and chopped parsley to the bowl. Toss to combine. Let cool and marinade in fridge for at least 30 minutes.
Serve as a side dish or add to a salad. I added mine on top of coconut yogurt and created a puree with the golden beets for plating.