Shorten time to make a recipe - cook beets ahead. Cook beets until they can be pierced to the center with a fork or dull knife. Refrigerate; use within 5 days.

Keep nutrients and color - cook beets with the skin on and some stem and root attached.  The skin rubs off easily after cooking. Hold the beet with a paper towel or plastic bag to keep your hands from becoming stained.

Cook whole, unpeeled beets:

• Microwave - pierce the skin and place in microwave-safe dish with 2 to 4 tablespoons of water. Cover and microwave on HIGH for 10 to 15 minutes depending on size and number of beets.
• Bake - wrap each beet in foil. Cook for 1 hour in a 350 to 400 degree oven or 2 to 4 hours on HIGH in a slow cooker.
• Boil - cover with water and simmer for 30 minutes or more depending on size.
• Steam - place in a steamer basket over boiling water in a covered saucepan for 45 minutes or until tender.

Cook peeled and quartered beets:
Roast- in a baking dish for about 45 minutes in a 400 to 425 degree oven.