1. Boil the beets in advance until tender when pierced with a knife, approximately 40–60 minutes depending on size; peel while still hot by rubbing off the skins under cool running water.
2. Cut the hot peeled beets into slices ¼ inch (6 mm) thick.
3. Transfer the sliced beets to a wide skillet or saucepan over medium-low heat. Add the butter, sugar, and salt.
4. Reheat, stirring gently, for 3–5 minutes, until the butter is fully melted, the sugar has dissolved, and the beets are glazed and steaming throughout. The slices should be heated through to the center and coated in a shiny, lightly sweet pan sauce.
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