Insert a steamer basket into a large pot. Fill with water to just below the steamer basket. Bring water to a boil.
Add beets to the pot and cover with a lid. Reduce heat to low and simmer until tender, about 30-40 minutes, depending on the size. Remove from pot. Allow them to cool. Peel skin.
Steam Roasted Beets
Place the beets in a single layer in a greased baking/casserole dish and cover with a lid. Alternatively, you can coat the beet skins with oil and wrap loosely in foil (wrap big ones individually).
Roast in the oven at 400°F for 45-50 minutes. You can check the doneness by piercing it with a knife. It should cut through like butter. Once cooled, peel, slice and enjoy!
Instant Pot Beets
Place the cleaned beets on trivet or steam basket. Add 1 cup of water. Close the lid, making sure valve is at sealing.
Press manual or pressure cook at high pressure for 15-20 minutes, depending on the size of the beets. Do a quick release method by turning the valve from sealing to venting.
Poke the beets with a knife. If it's still too hard, cook under high pressure for an additional 2-5 minutes. Let it cool before peeling the skin with your hands.
Notes
Store in an airtight container for 3-5 days in the fridge.I encourage you to cook a large batch so you can freeze some. I personally like to freeze beets whole but you can also slice them. Transfer to an airtight container and freeze for up to 3 months.