I preheated the oven.
I washed the beets and took the tops off, also washing them and saving them for later. I had one smaller beet, and one larger one, so I actually cut the big one in half so that all the beet "pieces" were the same size. I then drizzled them with olive oil (skin on) and a little salt and pepper, then placed them in a foil packet to roast in the oven.
I roasted them for about 40 minutes, or long enough that I could easily sink a knife in and out of them. I then slipped the outter skin off and chopped them into bite-sized pieces.
I decided to have them on a salad. I used my two kinds of lettuce, also from the Farmer's Market, plus some spinach, toasted walnuts, feta cheese, and grapefruit slices. I used Newman's Own Olive Oil dressing combined with a little grapefruit juice to bring out the flavor, then tossed my beets with all the ingredients.
The result? EXCELLENT!