To boil beets:
- Wash the beets thoroughly and trim all but about an inch of the beet greens to reduce color bleeding.
- Place the beets in a large pot and cover with salted water.
- Bring the water to a boil over high heat.
- Boil the beets for 20 to 40 minutes, depending on size: small beets about 20 minutes, medium about 30 minutes, and large beets about 40 minutes or longer until tender when pierced with a knife or fork.
- Remove the beets and let them cool slightly.
- Rub off the skins with your fingers under cool running water. The skins should come off easily, though this may stain your hands temporarily.
- Use immediately or store in the refrigerator for 3 to 5 days.
This method produces tender, easy-to-peel boiled beets perfect for salads, side dishes, or beet hummus.
