Trim beet leaves off, leaving a 1-inch stem on the root. Reserve beet leaves for Day 4 dinner. Scrub the beetroots well. Put beet roots (except one beetroot for smoothie) in a baking dish. Add ¼ cup of water to the bottom of the dish. Cover baking dish with foil. 

Roast for around 1 hour, depending on size of your beets. Check after 50 minutes. When finished cooking, the beets should be tender and you should be able to easily pierce the beet with a fork. Allow to cool enough to handle. Once cooled, the beet skins should easily come off using just a butter knife and fork. Cut beets into ¼ - inch cubes.