To Clean and Boil: Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a medium saucepan with water to cover. Bring to a boil. Cover; reduce heat and simmer 35 minutes or until tender. Drain. Pour cold water over beets, and drain. Let cool. Trim off beet stems and roots; rub off skins.
Note: Care should be taken not to cut the stem too close to the beet or break off the roots. This prevents the color and sweetness from escaping from the beets during cooking.
Serving Suggestions: Beets may be seasoned with salt, pepper, and melted butter or served with Drawn Butter, Horseradish Sauce, or Oil and Lemon Sauce.