I also thought if I oven roasted them I might like them, since that's what happened with the brussels sprouts and crispy kale! I peeled them first, then sliced them, most of the time when they are oven roasted they wash and leave the skin on and peel them afterward. I am glad I did it my way because the red beets have this wonderful color that gets all over everything when cooked! The sliced beets looked so pretty before they went in the oven. Now you might think I'm crazy for turning on my oven in this heat, but it's actually cooler that going outside at the grill! You can use these in a nice cool salad!
I added some fresh rosemary and garlic cloves, salt and pepper. Drizzled on some organic Greek olive oil and fig balsamic vinegar. Roasted at 375 F for 40 minutes. I think I could of shortened the roasting time since I sliced them.