Remove tops and leaves from beets and scrub to remove any dirt.
Prepare foil in pieces large enough to completely wrap each beet.
Place beet in the center of the foil and drizzle with 1 tablespoon olive oil, 1 teaspoon herbs, and a pinch of sea salt.
Bring corners of foil up and gather at the top. Crimp the foil together to tightly close foil.
Place foiled beets on baking sheet on center rack of preheated oven.
Bake 1.5 hours or until beets are tender when pierced with a small knife.
Let cool. Slice off the part of the beet where the leaf tops attached. Using the edge of a paring knife, scrape skin off of the beet. It will easily fall away. Any leftover olive oil or juices in the foil, pour over the beets.
Serving Suggestions: For a delicious warm or chilled salad, serve with blanched asparagus, green beans, goat cheese and slice oranges. Drizzle with olive oil and lemon.
