Clean beets, prepare bed of kosher salt in roasting pan (cover bottom of pan), add some fennel seeds, black pepper corns, juniper berries (a small palmful, about 15-20 each) and a couple sprigs of thyme and rosemary. Place beets on bed of salt and herbs and cover tightly with foil. Roast at 375 for 45 minutes to an hour. You can peel easily after if desired. And the aroma is intoxicating.