Dear DR SWoody,
Please post your recipe for roasted beets.
Not really a recipe, more along the lines of a method.
After cutting off the leaves to about 1 inch from the beets, I drizzle them with oil, add a little salt (kosher), and wrap them in foil. I then place them in a 400 oven and let them roast for about an hour or so, until tender. Just how long depends on the size of the beets, of course (the bunch I picked up today has one beet that is absolutely
huge, so that one will take longer).
I let them cool a little bit, then rub the skins off the beets with paper towels. The beets can then be sliced, diced, and dressed as you like. I usually add a bit of butter and vineger, but orange juice is a good complement as well.
I think roasting them works better than boiling, since boiling saps away some of the flavor.