To Boil Beets

Cup of Yum
1. Wash, scrub and trim beet tops. Peeling beets is not necessary. The peel will come off very easily when the beets are cooked.
2. Place the beets in a pot big enough to hold them comfortably. Add water to cover the beets by about 2 inches.
3. Bring to a boil then, lower the heat and simmer until the beets are tender, about 30 to 45 minutes depending on the size.
4. Remove the beets from the stove and place them under cold running water until they are cool enough to handle.
5. To peel the beets, rub a piece of paper towel all over the surface. The skin will come right off!

To Steam Beets

1. Wash, scrub and trim beet tops. You can steam beets whole or cut.
2. Peeling beets is not necessary. The peel will come off very easily when the beets are cooked.
3. Place the beets in a a steamer basket above 2-inches of water. Make sure the water doesn't touch the beets for better circulation of heat.
4. Bring to a boil and cover. Lower the heat and steam until the beets are tender, about 30 to 45 minutes depending on the size.
5. Remove from the heat and allow to cool. To peel the beets, rub a piece of paper towel all over the surface. The skin will come right off!

To Roast Beets Whole

1. Set the oven rack in the center position. Preheat the oven to 400 degrees Fahrenheit.
2. Wash, scrub and dry beets. Cut off the tops close to the top of the beet. Don't trim the root.
3. Place beets in a big piece of aluminum foil, big enough to create a sealed pouch. Coat the beets with olive oil and season them with salt and pepper (this step is optional but recommended as it flavors the beets). Wrap the beets with the aluminum foil (as if creating a pouch for the beets).
4. Place the pouch on a baking sheet and roast until tender or about 40 to 60 minutes, depending on size. Check for doneness after 30 minutes of cooking by piercing beets with the tip of a knife.
5. Remove from the oven and carefully open the aluminum foil pouch (steam may come off). Set the beets aside to cool. To peel the beets, rub a piece of paper towel all over the surface. The skin will come right off!

To Roast Beets Cut-Up

1. Set the oven rack in the center position. Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with aluminum foil.
2. Wash, scrub, dry beets. Cut off the tops close to the top of the beet. Peel the beets and cut them into wedges or slices (about 1/4 to 1/2 inch slices).
3. Place the beets on a sheet pan and drizzle with olive oil. Season to taste with salt and black pepper.
4. Bake for 25 to 35 minutes (depending on sizes) or until tender. Remove from the oven and serve.

To Pressure Cook Beets / Instant Pot

1. Wash, scrub, dry beets. Cut off the tops close to the top of the beet.
2. Pour 1 cup of water into the instant pot. Place a trivet or steamer basket in the pot and place the beets on top.
3. Close the lid, seal and cook on high pressure for 16 minutes.
4. Do a quick release by turning the venting knob to the venting position to release all the pressure. Open the lid and remove the beets.