Preheat oven to 425 degrees on Roast setting (use Bake setting if you don’t have Roast).
Cut off tops and roots of beets (as shown in photo above).
Wrap each beet separately in foil (as shown in photo above.)
Place beets on a foil or parchment paper lined baking sheet.
Roast for 50 minutes, until beets are fork tender.
Carefully remove the foil from the beets.
Let beets cool for 10-15 minutes.
Use a paper towel to help remove the skin from each beet. The yellow beets won’t stain your hands but the red ones will! The skin will easily peel off.
Then dice beets into cubes (as shown in photo above) or slice into rounds.
Keep beets separated until ready to serve so the red beets don’t “bleed” onto the golden beets.
Store in the refrigerator in sealed separate containers or plastic baggies.