Preheat the oven to 350 degrees F.
For the Red Beets - Wash the beets and cut off the stems. On a large piece of foil, add the red beets and ½ of the total amount of olive oil, salt and pepper.
Pull all of the edges of the foil to the top of the beets, form a “tent” with the foil and seal the edges.
For the Gold Beets - In another large piece of foil, add the gold beets and top with the remaining olive oil, salt and pepper. Form a tent with the foil and seal the edges.
Cooking the Beets - On a small cookie sheet or pizza pan, set both foil tents. Bake in a preheated oven until the beets are tender (about 55 minutes; time may vary depending on the size of the beets).
Remove from the oven and let the beets cool.
When the beets are cool, starting with the gold beets, use a paper towel to rub the skin off. Use a fresh paper towel to rub the skin off of the red beets. Cut the beets into wedges and set aside.