1. Preheat oven to 350.
2. Clean any dirt or debris off the beets. Leave about 1/4 bit of the stem intact. This will keep the juices contained. Wrap the beets in foil and place on a pan. Alternatively, bake in a pan with a lid.
3. Bake for 60-75 minutes. This will depend on the size of the beets.  We are just going for a knife easily piercing into the center, but not overly soft.  (Baking can be done ahead of time up to a few days.)
4. Peel and slice. When the beets cool down, the peels will slip off easily.  Slice into 1/4 inch slices.  Brush with olive oil, balsamic and a sprinkle of salt.
5. Preheat grill to high heat.  This usually takes about 15 minutes, let it get good and hot.  Place beet slices in a single layer on the grill or in a grill basket (if the beets are small they can slip through the grates).
6. Grill about 5 minutes each side or until grilled to your preference.

Serve on a platter liberally drizzled with this delicious pesto, salt and pepper to taste.