Trim beet greens, leaving about 1 inch of stem
Scrub beets clean under running water
Leave beets whole and unpeeled
Place beets in a pot and cover with water
Add a pinch of salt if desired
Bring water to a boil
Reduce to a simmer
Cover the pot
Cook until tender when pierced with a fork
Check small beets after 25 to 30 minutes
Check medium beets after 35 to 45 minutes
Check large beets after 50 to 60 minutes
Drain the beets
Let them cool slightly
Rub off the skins with your hands or a paper towel
Slice, cube, or serve as desired