Ingredients
1lbbeets,or as many as desired
Preparation
To prepare the beets, cut off the stem and leaves (these can be cooked separately).
Scrub the outside of the beets and dry.
If the beets are large, cut in halves or quarters.
Cook beets using one of the methods below.
Once cooked, use rubber gloves or paper towels to rub the beets and the skins will just slide right off.
Serve warm with butter or chilled in salads.
Place the unpeeled beets in a steamer basket in a pot.
Add 1-inch water to the pot. Bring to a boil, reduce the heat, and simmer for about 30 minutes (or longer for larger beets).
Ensure to check the water level as it evaporates.
Fill a large pot with enough water to cover the beets by 1-inch.
Add 1 tablespoon of lemon juice to the water.
Bring to a boil, reduce the heat to simmer, and cook for about 35 minutes until the beets are tender (or longer for larger beets).
Toss the beets with olive oil, salt, and pepper. Preheat the oven to 375 derees F.
Place the beets on a large piece of tinfoil and wrap to seal as a packet.
Roast the foil package for 1 hour, or until the beets are tender when poked with a fork.
