Trim the beet tops leaving about 1 inch of stem.
Scrub the beet but do not peel it.
Cover the beets in foil or secure them in a covered casserole dish to lock in the moisture as they roast.
For foil-wrapped beets, arrange them on a baking sheet leaving plenty of room between beets.
Roast in a 375 degree oven for about 90 minutes. The roasting time will vary with the size of the beet. They are done when you can pierce them easily with a sharp knife.
Remove the beets from the oven and allow them to cool, unwrapping them as necessary.
Peel the cooled beets and use!