Can you roast canned beets? I hate fussing with fresh beets!

Great comments....
One more thought: if the issue is red dye from red beets, you might consider golden beets.

Another approach - if the beets are part of another roasted dish, just mix the canned ones in near the end, to warm up and get the flavors of the whole dish.

Yes, you are right, they will be too soft - the texture would be quite unpleasant, and given that canned beets have already been cooked, the beets probably would not taste very good. I wouldn't do it.

But don't despair!

Roasting fresh beets is about the easiest, fuss-free way to cook beets. Wrap them in parchment, and then wrap that parcel tightly in foil, without peeling them. Put the parcel on a rimmed baking sheet and roast the beets in a hot oven until a knife easily pierces them - 30-60 minutes, depending on the size and freshness of the beets - and remove from the oven. Let them sit, fully wrapped, for another ten minutes or so, and then peel them - with your fingers! - under cold running water (or in a large bowl of cold water, if water conservation is important to you). The peels will slip right off. And the beets will taste delicious. ;o)