**To roast beets - trim tops and roots and wrap each beet separately in foil with a little olive oil. Roast for approximately 60 minutes in a 400*F (200*C) oven or until the tip of a knife inserts easily into the beet. Beets should be peeled after roasting. Let roasted beet cool until it can be held in your hand. Using a paring peel the skin away from the meat. Skin should come away with little effort.