Rinse the beets under cold running water
Trim off the greens, leaving about 1 inch of stem
Cut off the root tail
Scrub the skin gently with a vegetable brush
Peel the beets if needed, using a vegetable peeler after cooking or before raw use
Slice, dice, or leave whole depending on the recipe
Cook by boiling, roasting, steaming, or microwaving if desired
Cool and peel after cooking if the skin is to be removed
Store prepared beets in an airtight container in the refrigerator