• Bring approximately 4 cups of water to a boil in a kettle
• Clean the beetroots, leaving the skins on. Add to the boiling water. Cook for approximately 45 minutes until fork tender.
• The skins can now be easily peeled off the beets.

  Place kettle under running cold water and rinse until the beets can be handled.
• The skins can now be easily peeled off the beets. (they will run right off, use your fingers or a paper towel)
• These are great on their own with butter, salt, and pepper.

Pan Frying Beetroot

• Once boiled, another option is to slice, salt and pepper and Sautee in butter or olive oil to caramelize a bit for an even sweeter, deeper taste. Approximately 5-10 minutes.
• If you prefer to skip the boiling ahead of time, just fry the beetroot longer, until fork tender. Approximately 45-60 minutes. Stirring frequently.

Oven Roasting Beetroot

• Once boiled, if you prefer to roast in the oven, drizzle with olive oil, add salt, and pepper. Mix to coat and bake on a sheet pan for15-20 minutes at 400 degrees Fahrenheit.
• If you prefer to skip the boiling ahead of time, just bakethe beetroot longer, until fork tender. Approximately 45-60 minutes.