Preheat oven to 450 degrees Fahrenheit.

Place two tablespoons of oil on a jelly roll pan and spread to coat. Put gloves on if desired.

Place one bag’s worth of beets into a gallon freezer plastic bag and squeeze out the air before sealing. Close up the bag.

Use a heavy bottom saucepan to smash the beets until they are less than one inch thick; you will need to bang them a few times. Carefully remove the beets and place them on the oiled pan. Repeat for the second bag of beets.

Drizzle the remaining three tablespoons oil on top of the beets and divide the crushed garlic among the beets. Sprinkle the salt and a few grinds of black pepper on top.

Roast for 25 to 30 minutes, or until the edges are crispy, and the bottoms brown.

Sprinkle a little more kosher salt on top, if desired. Serve warm or at room temperature.