Wash the beets carefully and peel them. Put in an oven pan with olive oil, salt, pepper and spices to your choice (here- marjoram) and put also some water in the pan- I found that otherwise the beets become very dry. Put in an oven set for 200C until they become soft (i.e. you can easily make holes in them with a fork). You can keep the roasted beets in the fridge for a while, but I find them most delicious freshly baked.
Cut the beets in half and serve with some fragrant cheese (we used Gorgonzola) and also something sweet if you have- we used quince in syrup (home made). The flowers and greens are garden cress which are edible (lightly sour) and pretty.