Trim the beet ends, then arrange on the bottom of a suitable pot. Add 1/2″ water, 1/4″ EVOO, then salt and pepper heavily. Add a handful of crushed garlic.
Cover generously with fresh thyme springs, then cover the pot and roast at 400 F. until completely tender. Remove and cool until comfortable to handle. Slide the skins off using a kitchen towel. Cool completely and transfer to a storage container. Cover, date, initial and refrigerate.