Preheat oven to 400 deg. Slice the tops and roots off close to the beets. Toss or brush with vegetable or olive oil. Place on a rack in a roasting pan or a cookie sheet. Cover and bake until tender (about 1 hour for 2 1/2 inch beets). Fill pan with cold water and let cool enough to handle. Slip off skins, slice, pack in freezer containers with seasoning as desired. Let cool thoroughly. Freeze. For some reason, none of the beets, even the smallest, ever get overcooked. There also seems to be less bleeding of the juices, and the frozen product is excellent, even months later, with lots of texture and flavor.