Arrange beets on a sheet of aluminum foil. Sprinkle a couple tablespoons of water over the beets. Wrap securely and place onto a baking sheet (just in case they leak!). Cook for 60 minutes (for large beets) or until easily pierced with a fork. Cooking time will vary depending on the size of the beets.
Cool slightly until you can handle them before using a paper towel to rub off peelings. To avoid staining your hands, wear clean kitchen gloves.
Store covered in fridge for up to a week.
TO BOIL:
Place beets in a large pan and cover with water so beets are submerged by 1 to 2 inches of water.
Place on the stove over high heat and bring to a boil, covered. Reduce heat, and simmer for 30 minutes (or longer, depending on size of beets), until fork tender.
Cool slightly until you can handle them before using a paper towel or your fingers to rub off peelings. (To cool quickly, fill a bowl with ice water and submerge beets for 5 minutes.)
Rinse beets lightly, and store in an airtight container in the fridge.
Store covered in fridge for up to a week.
INSTANT POT:
Add 1 cup water to Instant Pot. Arrange beets in a single layer on wire rack inside Instant Pot. Secure lid. Set for Pressure Cook 25 minutes (Manual, High Pressure), with 10 minutes natural release. Once 10 minutes has elapsed, carefully remove lid. Allow beets to cool enough so you can handle them. Slip peelings off under running water.
Note: We tested with 3 large beets (1 ¼ lbs. total).
ROASTED BEETS:
Preheat oven to 425°F.
Peel beets and cut into ½ inch cubes. Try to cut them as evenly as possible so they roast evenly.
In a medium sized bowl, toss the cubed beets with the oil, salt, pepper, rosemary and garlic powder until well-coated.
Arrange beets in a single layer in a rimmed sheet pan (14 x 10 inch). Bake for 15 minutes, remove from oven, stir, and bake for another 15 minutes or until beets are tender and golden brown.
Notes
Cooking times may vary based on the size of your beets. Larger beets will take much longer and smaller beets cook more quickly.