First, roast your beets. I wash them, pierce them a couple of times with a sharp knife and roast them at 400 degrees for about 45 minutes. Once they are cooled, I take the peels off with my hands. (They should come right off.)
If you are using starter culture, add it to some cool filtered water.
Add your salt to some warm filtered water to start dissolving
Next, slice your beets. I like to do thin half moons. (about 1/4 inch thick)
Add your beets to your jar(s) and pour the starter culture over them. Next pour the salt water over them. Fill the jar the rest of the way with filtered water (if needed), leaving about an inch to an inch and a half of space at the top of the jar to allow for expansion.
Add your weights and then top with your airlock lids.
Leave in a place away from direct sunlight for three days to a week. you can keep testing the beets to see when they get fermented to your liking.
Note: You can play around with adding different flavors to beets. Some of my favorites are cardamom seeds/pods, garlic, or ginger.