Start by washing the fresh beets thoroughly and chopping the tops from the beetroot.

Then, individually wrap each beet in aluminum foil to prepare them for roasting and place them on a baking sheet or baking dish.

Place the foil-covered beets in an oven preheated to 400°F (200°C) and roast them for 60 to 80 minutes until they are tender. You can check for doneness by inserting a fork into the beets; it should easily pierce through.

Once the beets are roasted and tender, allow them to cool slightly before handling. Gently peel off the skin from each beet using your fingers or a paper towel (a vegetable peeler will also work). The skin should come off easily.

After peeling, slice the roasted beets into bite-sized pieces or slices, depending on your preference.

In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, honey, salt, and pepper to taste (if desired).

Place the sliced beets in a serving bowl and drizzle the prepared balsamic dressing over them. Gently toss to ensure the beets are evenly coated with the flavorful dressing.

Your delicious balsamic roast beetroot is now ready to be served! Enjoy this flavorful dish as a side or a standalone salad.