Boil

Cup of Yum
1. Rinse the beets under cold water in the sink and slice off the greens.
2.  Bring a pot of salted water to boil.
3. Boil the beets for 30-40 minutes depending on the size.
4. Cool the beets, rinse them under cold water, and peel the skins off. Slice the beets into bite-sized pieces.

Roast

1. Rinse the beets under cold water in the sink and slice off the greens. Peel them or leave the skin on depending on your preference.
2. Slice the beets into evenly-sized pieces.
3. Lay the beets out in a single layer on a baking sheet lined with parchment paper. Season with olive oil, salt, and black pepper.
4.  Bake the beets in the oven for 35-40 minutes at 400°F.

Steam

1. Wash the beets under cold water and remove the greens.
2. Place the beets in a steamer basket and cook them for 30 minutes, or until fork-tender.
3. Once the beets cool to room temperature, rub the skins off and cut the beets into bite-sized pieces.

Microwave

1. Wash the beets under cold water and remove the greens. Peel the beets or leave the skin on - it's up to you.
2. Poke holes in the beets with a fork to let the steam escape.
3. Wrap the beets in a paper towel or place them on a plate and cover them loosely with a damp paper towel
4. Cook the beets on high for 3 minutes. Turn them over and cook them for an additional 1-2 minutes or until your desired texture is reached.