Pre-Heat oven to 425 degrees.
Individually wrap beets in tin foil and place in an oven safe baking dish.
Bake for 45-60 minutes until fork tender.
Remove from oven and let cool for 5 minutes. Unfold tin foil and let beets cool for another 5 minutes. Peel beets, leaving the peel in the tin foil (peels should come off easily with your hands.)
Cut beats into 8 wedges each. Toss with olive oil, salt and pepper. Top with goat cheese and marcona almonds.
Prepare directly in a container with a twist top or snap lid.