I love baby beets the size of marbles cooked (and served) with the tops still on in just enough water to barely cover, drain then add vinegar, salt, pepper and butter to taste. Maybe a tablespoon each of vinegar and butter to 2 cups of beets.
But when I roast beets, they turn hard and stringy yet mushy. I've peeled them. left them unpeeled, wrapped them in foil, not wrapped them in foil, baked them from 300 clear up to 450 degrees. Any suggestions?