For a timesaving tip, choose small beets to roast. Cut stem off about 1 inch from the top of the beet and wash well. Place in a shallow baking dish in hot oven, around 400 degrees. Stir, turning beets from time to time while roasting. Insert the tip of a sharp knife into the beet. Remove while still a little crisp in the center. Let cool before peeling, or if you want to serve hot beets, pierce with a fork to hold beet steady and peel with a sharp paring knife.