Quick and easy, boiled beetroot is especially preferred if you are working your beetroot into a soup or puree.
To boil beetroot:
Wash and trim the beetroot, but do not peel. Place the beetroot in a large saucepan and cover with 2cm of water. Bring to the boil over high heat, then reduce the heat to medium-low, cover and simmer until just tender, about 30 to 40 minutes depending on size.
Drain, and allow the beetroot to cool until you are able to handle them. Peel and cut into slices or wedges to serve straightaway, or cool to room temperature and refrigerate until using.
If you don’t mind getting your hands dirty, you can peel and slice the beetroot before boiling. This ensures even cooking and reduces the boiling time greatly.
Trim and peel the beetroot. Cut into slices and place in a saucepan. Cover with water by about 2cm. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the beetroot are easily pierced with a fork, about 10 minutes; drain.