This method keeps the beetroot plump and succulent. I used to find roasting it in oil turned it into little tasteless pieces of leather.

Peel the beetroot (unless it is young and fresh and you can leave the peel on). Cut into wedges and place into a roasting dish to make a snug fit with 1 tbsp oil. Add one tbsp water and 1 tsp balsamic vinegar per beetroot and sprinkle with salt. Cover tightly with aluminium foil. Bake in the oven 30 mins or until tender.