Heat the oven to 400 degrees.

Cut off the leaves and as close to the top of the beet as possible. Save the beet greens for another purpose.

Scrub the beets thoroughly, then wrap them loosely in aluminum foil. Leaving the best wet allows for any seasoning chosen to stick, so leave them wet.

Separate the different colored beets so the red ones do not bleed into the lighter colored beets.

Place the wrapped beets on a baking sheet lined with parchment paper or a silicone baking mat.

Roast for 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping.

Beets are done when a fork slides easily to the beet's center, similar to checking a potato.

Remember, small beets will cook more quickly than large beets, so pair small ones and large ones separately. 

Once cooled, hold each beet in a paper towel and use the paper's edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.

Also, wear gloves to prevent your hands from turning red :) 

Then, cut the beets into bite-sized pieces; separate colors if not using immediately to prevent bleeding. 

Beets will last 1 week in the refrigerator in a sealed container. 

Whisk all the ingredients together and refrigerate until ready to serve.

Making Tofu Feta Cheese (optional)

Place a generous amount of arugula on each plate.

Place the beets, onions, tomatoes, and watermelon radishes on top of the arugula.

Drizzle with oil-free dressing and garnish with tofu tofu feta cheese.