You can use golden or red beets in this recipe. If using red beets, once they’re boiling, you’ll want to cover the pot with a lid—but leave it sort of cockeyed so some steam can escape—to prevent red splatters from getting all over the stove!
- 2 pounds beets (golden or red)
- 1 teaspoon butter or olive oil
- Wash and cut off the root and stem ends of the beets. Cut into even chunks, about 1-inch thick, leaving the skin on. Place into a medium or large saucepan and cover with about 2 inches of water.
- Bring to a boiling over high heat, then reduce to medium to simmer rapidly. Cook for about 20-30 minutes or until the beets are soft when poked with a fork or paring knife. Remove from heat.
- Drain and run under cold water to help them cool down enough to handle them. Slip off the skins by rubbing on them gently with your fingers—they should slip off.
- Place beets into a bowl and toss with butter. Sprinkle with salt and serve warm or at room temperature.
Store any leftovers in an airtight container for up to 3 days. Warm slightly before serving.
Top with shredded cheddar cheese, crumbled goat cheese, or crumbled feta cheese if desired.