Preheat oven to 375 degrees Fahrenheit. Remove the stems from one or two bunches of fresh beets and peel them. Place the peeled beets in a low-sided pan or skillet that is just large enough to hold them in one layer. Drizzle the beets with a tablespoon of olive oil and season both sides with kosher salt and fresh-ground pepper. Add enough red wine to the beets until it is approximately 1/2 inch deep. Place them in the preheated oven. Roast the beets for 45 minutes, or until they offer only slight resistance when pierced with a small knife. As the beets roast turn and baste them every 15 minutes. The wine will evaporate, and combined with the existing olive oil, will make a delicious glaze. Serve whole or sliced; they are also delicious cold the next day.