Now that the beetroot is prepared, you get to decide how you want to cook it. We are going to discuss several methods: boiling, baking, and steaming. To boil your beetroot, you will need a large pot filled with water. If you are preparing a large quantity of beets for refrigeration or freezing, you may want to use a stock pot. Bring the water to a boil, then drop in the beets. If the beetroots are older and seem a bit scraggly, add a pinch of salt and a pinch of sugar for each cup of water you boil with. This is a great way to revive the taste of the beets. You will need to allow the beets to boil for at least an hour, more if you are boiling a large quantity. Don’t forget to top up the water supply in the pan as you don’t want it to boil dry. Once the beetroot is cooked, strap on some gloves and peel each beet under cold running water. The skin should easily rub away, but if you have trouble with tougher areas, go ahead and use a vegetable peeler. Slice and serve with your dish or seal them in a bag or container for refrigeration.

Another popular form of cooking beetroot is roasting. Roasted beets are delicious and retain a lot of the plant’s nutrients. First, line a baking tray with aluminum foil—this prevents the beets from staining your cookware and makes for simple clean up. Go ahead and peel the skin from the beetroot using a vegetable peeler and cold water. Now you need to decide how you want them roasted: whole or wedged. You can also roast them in slices, but you have to keep an extra sharp eye on them to ensure that they don’t dry out too badly. Place the beetroot on the aluminum foil and drizzle olive oil over them. If you like, now is the time to add salt and pepper or any other seasoning you like. Preheat the oven to 350 degrees F and bake for about 30 minutes to an hour. The bake time depends really on how you cut the beetroot and how many you are cooking. They are ready when they are tender all the way through.

Steaming is yet another great way to prepare beetroot with minimal loss of nutrients. Whether you have an electric steamer or a stovetop steamer, go ahead and set it up for use. Prepare your beetroots as normal, then add them to the steamer with the skin intact. You will find that the beetroot will cook much faster if you choose smaller ones. Allow them to steam for 30 minutes to an hour, or until they have become tender. When the beetroot is cooked, remove the skin under cold running water, then cut and serve as desired.