Wash and quarter beetroot, if the beetroot is bigger than a golf ball, or if you don't want to wait that long till it's done. Wash stems and young leaves. Place in baking dish or alu foil. Add crushed garlic (plenty of that!), salt & pepper, olive oil and balsamic vinegar. Roast covered, or in alu foil parcel at 200C for 1 hour or until skewer goes right through beetroot.
Ps.: Add radishes if you haven't eaten them by then. They are absolutely delicious roasted.