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Preheat your oven to 400 degrees. Trim the tops and bottoms off the beets and cut them in half. Place in a small glass baking dish, and add two tablespoons of red wine vinegar and water so it comes a half-inch up the baking dish. Season with sea salt and pepper. Cover the dish and roast until tender when pierced with a knife, about 30 minutes. Keep in mind that the red beets will bleed color, so if you’d like to preserve the colors of the other beets, you should roast them in separate dishes. Remove from the oven and let cool for a few minutes. The skins should peel off quite easily. Cut the beets into thin slices. Whisk together the parsley, garlic, capers and anchovy with a tablespoon of vinegar, olive oil, sea salt and pepper. Toss the beets with a bit of salsa verde; and serve, with any extra on the side.