Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about ¼ inch of stems. Scrub the beets and place in a baking dish. Add ¼ inch of water and cover. Roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes. They’re done when they’re easily penetrated with a knife. Let cool. Cut away the ends and slip off the skins.
