Let the roasted beets cool down completely. 

Lay a paper towel on your cutting board and place one cooked beet on the towel. Take off the skin by rubbing them using a paper towel. 

If this won't work for you, use a vegetable peeler. Wear a pair of disposable gloves while peeling your beets, as the beet juice will stain your fingers bright pink. 

Cut beets into the desired size using a sharp knife.

Place beets into freezer containers or plastic freezer bags. Make sure to squeeze as much air out as possible or use a vacuum sealer to create an airtight seal. 

Label with the name and date for tracking. 

Slide them into your freezer for up to eight months.