Roasted Beets
1 bunch or more beet roots
  (any variety or color; Detroit Dark Red, Chioggia, Golden)
  parchment paper
Preheat the oven to 425 F.
Cut the stems and leaves from the beet roots. If the ends of the roots are long and spindly, remove those as well.
Arrange the beets in groups of 3-5 depending on size and color on sheets of parchment paper. It is best to separate the colors as the dark reds will run into the color of the goldens. Wrap each package from corner to center as tightly as possibly without tearing the paper. Turn the packages over to keep the corners secure.
Arrange the packages folded side down on a baking sheet lined in parchment paper. Put into the preheated oven for an hour or until the roots are no longer hard to the touch. The parchment will brown during roasting.
Allow the cooked beets to cool for about 5 minutes before peeling. Unwrap the packages. Hold the beets, one at a time, under cool water and use your fingers to peel them. The skin should slide right off, quickly and without fuss. If using a combination of colors, it is best to keep the golden beets separated from the others until you are ready to serve them.
They will keep well refrigerated for up to 5 days.