Beets, washed

Put beets in pot large enough to cover with water.  Bring to boil.  Simmer until knife easily pierces through the beets.  Drain.  Let cool until not too hot to handle.  Literally slip the skins off of each beet.  To store: put in sealed container in fridge.

Options for what to do with these gems:
1.  Cold beet salad:  Chill beets.  Cube.  Top with vinaigrette dressing.  Add optional goat cheese, other cheese, nuts, red onion, herbs, etc.

2.  Breakfast hash:  Chill beets.  Cube.  Sauté thinly sliced onions until tender.  Add beets and sauté until browning and warmed through.  Add optional leftover beef roast, bacon, fried egg, etc.

3.  Simple warm beets:  Slice while warm, add butter, salt, pepper.