The beets are medium sized, about 2 1/2 inches across. Cut off the tops if they are still on the beets, but leave a little of the top, about a 1/2 inch on so beets don't bleed out any of their flavor. Wash and wrap in foil. Roast in oven at 350 degrees for 1 hour. Stick each beet with meat fork at end of cooking time to make sure the beets are done. If they are still a little hard, continue cooking for about 10 minutes longer. Remove from oven and let cool enough to handle. When they are able to be handled, open the foil, and rub each beet hard enough to remove the skin and the remaining top. You may want to wear a pair of disposable rubber gloves so you don't stain your hands. The top leaves that are cut off can be washed and chopped and sauteed for a side dish later. Just cook them in a little flavored oil, for about fifteen minutes. After the beets are skinned, put them in a plastic bag and cool in refrigerator until you want the beet salad. It only takes one beet for each salad. Dice the cold beets, put on a dish, add some chopped walnut, or black walnuts, Gorgonzola Cheese crumbles, and Black walnut vinegar. Delicious.