Here’s a new tip that I just discovered.  I’m kicking myself that I did not think of it sooner.  Want to make harvard beets? Or something else that needs cooked beets?  Don’t spend an hour roasting them, then let them cool a little, then peel off the skin, then chop and re-heat them… just use a potato peeler.  Peel them.  Then chop and cook them as desired.

Sigh.  And it only took me two years of loving beets to think of that.