Instructions

1. Cut the leaves off the pulled beet plant, leaving 2 inches of the stem attached to the beet. This helps prevent color from leaching from the beets during cooking.

2. Wash the beets under cold running water to remove soil and garden debris. Rub gently with your hands, but do not remove the taproot or trim the beet. Removing the taproot causes the color to drain from the beet during cooking.

3. Place the beets in a medium saucepan and cover with water. Bring the water to a rapid boil over medium heat. Reduce the heat and allow the beets to boil gently for 20 to 45 minutes or until they are fork tender. Cooking time varies depending on the size and age of the beets.

4. Drain the beets and allow them to cool until they are cool enough to handle. Plunging them into cold water or holding them under cold running water speeds the process.

5. Grasp the beet slightly below the stem, and squeeze to slide the beet out of its skin. Alternately, cut through the skin of the beet with a sharp knife and slip off the skin. Discard the skin.