Rinse beets and trim stems/leaves (leave 1–2 inches of stem if present)
Scrub off dirt; keep skin on unless peeling is required
Boil method:
Place beets in a pot and cover with cold water
Bring to a boil, then reduce to a simmer
Cook until tender when pierced with a fork (about 25–60 minutes depending on size)
Drain and cool 5–10 minutes
Peel by rubbing with a paper towel (skin should slip off easily)
Roast method:
Heat oven to 400°F / 200°C
Wrap beets individually in foil or place in a covered baking dish
Roast until tender (about 45–75 minutes depending on size)
Cool slightly, then peel and slice/dice
Steam method:
Add 1–2 inches of water to a pot and bring to a simmer
Place beets in a steamer basket
Cover and steam until tender (about 30–60 minutes depending on size)
Cool slightly, then peel and cut
Microwave method:
Place beets in a microwave-safe dish with a splash of water
Cover with a microwave-safe lid or plastic wrap (vent one corner)
Microwave on high until tender (about 5–15 minutes total depending on size), turning halfway if needed
Cool slightly, then peel and cut
Quick-cook tip:
Cut beets into evenly sized pieces before boiling/roasting for faster cooking
Doneness check:
Pierce with a fork; it should slide in easily
Storage:
Refrigerate cooked beets in an airtight container up to 3–5 days