Preheat oven to 400 F.

Cut off any leaves or stems from the beets. Rub the beets with the canola oil. Place the beets in a medium ovenproof casserole with the rosemary and thyme. Cover tightly with foil.

Roast the beets for about 45-60 minutes until the beets can be easily pierced with a paring knife. Remove from the oven and let cool until the beets can be handled easily.

With a paring knife, peel off the beet skin. Slice the beets into wedges, julienne or dice.