Rinse beets thoroughly under cold water
Trim off the leafy tops, leaving about 1 inch of stem
Leave the root tail intact to help prevent bleeding during cooking
Scrub the skins gently to remove dirt
Boil beets in water until tender, about 30 to 60 minutes depending on size
Roast beets wrapped in foil at 400°F until fork-tender, about 45 to 90 minutes
Steam beets until easily pierced with a fork
Cool cooked beets slightly before handling
Rub off the skins with your fingers or a paper towel
Slice, dice, or grate the beets as needed
Season with salt, pepper, oil, vinegar, or herbs if desired