I always watched my mom boiling beetroots then rinsing them in cold water and peeling them with a knife. It looked complicated especially that everything turned magenta red in the kitchen. Beetroot is an underestimated vegetable in my humble opinion, none cooks it because of its complicated peeling and transferring color. But here is the 4 steps solution to make peace with the beets:

1. Clean the beetroots: wash and cut stem and greenery from both side.
2. Cut them in halves and put them on wax paper in a tray.
3. Roast the beetroot in a preheated oven at 350°C for about 40 minutes (depending on their size).
Beets are done when the skins are puckered and a toothpick is inserted easily till the center.
4. When beets have cooled a little bit just peel off the skin, I usually wear gloves to avoid the color transfer.

>> You can store them in a container in the fridge up to 3 days or in the feezer up to 1 month.

Hope it helps!
The Urban Apron