Preheat oven to 425. Wash and trim beets, but leave a bit of stem to prevent bleeding. The leaves can be chopped and added to salads or sautéed like spinach. Pat dry and wrap in foil. Roast until tender, up,to an hour or so. Cool slightly, unwrap, and slip off skins while holding under cool running water. Do this quickly so you don't lose too many nutrients. You can also peel skins off by hand but use plastic gloves.