• Cut off the greens and stems off the beets and discard. When cutting off the stems do not cut into the beet.
• Scrub and wash the beets with a scrubber.

Instant Pot Method-

• Add the instant pot rack into the instant pot and add the prepared beets into the instant pot and fill with water, covering the beets fully.
• Cook for 20-25 minutes on high pressure until you can pierce through easily and the beets have reached desired tenderness. Quick release the pressure and then remove the beets using tongs. Allow them to cool.

Oven Roasted Method-

• Preheat the oven to 400°F and individually wrap each beat in foil. Add the wrapped beats onto a baking sheet and bake for about 40-45 minutes, tossing halfway.

Boil Method-

• Place the prepared beets into a large pot or Dutch oven cover with 2-inches of water. Bring the water to a boil on medium/high heat.
• Reduce to med/low heat and allow it to cook for about 40-45 minutes depending on beet size until the beets are tender but not mushy.
• Remove the beats from the pot and add them to an ice bath.