Heat oven to 400°F (204°C). Scrub beets under running water. Trim leaves, leaving about 1 inch of stem and root tail. Place whole beets on a large sheet of foil on a rimmed baking sheet. Rub with 1 teaspoon of the olive oil and seal the foil into a packet.

Roast 45–60 minutes, until a knife enters the center easily. Open foil cautiously to avoid steam. Large beets may need longer; remove smaller ones as they become tender.

Open the packet and cool about 10 minutes, or until safe to handle. Rub off skins with a paper towel or dedicated cloth, trim ends, and cut into wedges. Use a small knife for stubborn patches.

Toss the warm wedges with the remaining 3 teaspoons olive oil, lemon juice, salt, and pepper. Divide into four side portions.

Refrigerate leftovers within two hours, or one hour above 90°F (32°C). Use within 3–4 days. Serve chilled, or reheat to 165°F (74°C) for hot service.