Thoroughly wash beets, but avoid using a brush because the beets have very thin skins. Cut off all but 1-inch of the stems and roots. Place the beets in a 2-quart baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast, uncovered, in a 425 degree F oven for 55 to 60 minutes or till beets are tender. (A small knife or toothpick should slip in and out easily.) Let the beets stand until cool enough to handle, then peel the beets by slipping off the skins. (You want the beets to still be warm so the skins will come off easily.) Cut the beets into small wedges. Transfer beets to a medium bowl.