1 Fresh beets, whole and unpeeled (quantity as needed)
Instructions
1. Scrub the beets thoroughly under running water to remove dirt. Do not trim the root tips or cut the stems closer than 1 inch (2.5 cm) — leaving them intact prevents bleeding during cooking.
2. Place the beets in a large saucepan and cover with cold water by at least 2 inches (5 cm). Bring to a boil over high heat, then reduce to a steady simmer.
3. Cook whole, uncovered or loosely covered, until tender throughout: small, young beets will take 30–60 minutes; medium beets 60–90 minutes; large beets up to 2–4 hours. Test doneness by inserting a thin skewer or knife into the center — it should slide in with no resistance. The skin will also begin to wrinkle and loosen visibly.
4. Drain the beets and immediately transfer to a bowl of cold water. Let stand 5–10 minutes, until cool enough to handle. The skins should slip off easily when rubbed with your fingers or a paper towel.
5. Slice off the stem and root ends, then cut the beets into quarters or slices. Serve warm or at room temperature.
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