Before you roast fresh beets, wash the beets and the greens thoroughly to remove any dirt.
Use a knife to cut off the greens, leaving the root and 1 inch of the stem on the beets. Reserve the greens to chop for a salad or to cook as you would cook spinach.
Place the beets on a jelly-roll pan lined with aluminum foil. The foil will prevent the beets from staining your pan. Bake at 400 degrees for 45 minutes or until beets are tender.
Remove beets from the oven and let them cool slightly.
When working with cooked beets, you’ll want to wear gloves so that the beet juice doesn’t stain your hands. Trim off the beet roots, and pull off the skins. Keep the beets whole, or slice them according to your recipe.
To prepare the beet greens, pull off the thick parts of the red stems and discard. Then coarsely chop the greens. You can use the greens in a recipe such as Roasted Beet and Citrus Salad from Cooking Light.