If they are pickled beets can be BWB, but to just can them up plain you need a pressure canner.
I have this recipe for Roasted Beet and Barley Salad that I love. I usually use large beets, peel them and then cut into cubes before roasting, because dealing with lots of baby beets is annoying. I don't think there's any flavor difference when using different sizes of beets, so I go for the biggest I can find. Or grow.
Roasted Beet and Barley Saladfrom Eating Well Magazine, August 2013
1 1/4 pounds baby beets (10 to 15, depending on size) (I used 3 rather large ones)
6 cups water
3/4 cup pearled barley, rinsed
1 1/4 teaspoons salt, divided
1/4 cup cider vinegar
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons whole-grain mustard
1 tablespoon honey or agave nectar
Freshly ground pepper to taste
1 cup thinly sliced celery
1 cup thinly sliced radishes
1/4 cup thinly sliced scallions
1/4 cup slivered fresh basil
1/2 cup walnuts or pecans, toasted and coarsely chopped
Directions:
1. Preheat oven to 400ºF.
2. Scrub the beets under running water. Wrap the damp beets in heavy duty foil, crimping it closed to make a packet. Place in the oven and roast the beets until tender when pierced with a fork, 1 to 1 1/2 hours, depending on the size. Unwrap; when cool enough to handle, slip the skins with your fingers. Cut the beets in quarters lengthwise.
3. Meanwhile, combine water, barley and 3/4 teaspoon salt in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a bare simmer and cook, uncovered, until the barley is tender, but still chewy, 40 to 50 minutes. Drain well and spread out on a baking sheet to cool.
4. Whisk vinegar, oil, mustard, honey (or agave), pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the beets, celery, radishes and scallions, toss to coat. Let the vegetables marinate in the dressing for about 15 minutes. Add the barley.
5. Just before serving, stir in basil and top with nuts.
Makes 6 generous servings, 1 1/4 cups each.
