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?

I have learned beets are sometimes used in red velvet cakes for color. Who would have guessed?

Pressure cookers are so much better today than they used to be. I remember growing up and canning season you were cautioned before coming into the kitchen that if you aren't careful it would explode. My first one over 20yrs ago had the guage you had to set, it was a pain. I now have two of different sizes and love them, so very easy to use. The electric ones are down to around 100 now so I think that'll be my gift to myself this yr. It makes getting a normally long cooking dinner so easy to get done in such a short time. You'll use it so much more than just for canning.

Cosy, check on foodnetwork.com, they have lots of recipes for roasted beets, plus plenty of other ways to fix them.