Preheat oven to 375 °F. Cut stem and root end off of golden beets and scrub them well to clean them. Poke holes in each beet with a fork or paring knife.
Drizzle beets with olive oil (1 teaspoon per beet) and a sprinkle of kosher salt. Place on baking sheet with stem side down.
Roast the beets for 50-60 minutes until they are tender. A paring knife should easily slide into the beets.
Remove beets and wrap tightly in foil for 10 minutes.
Unwrap beets and peel. Use immediately or store for later. Roasted beets will keep for a week in the fridge.
Notes
This method can be used to roast red beets as well.