Originally Posted by Daizymae
Hi, tax. Tks for your suggestion.
However, if you boil a cut beet, it bleeds and turns light in colour. That is why beets are always boiled whole and why I was wondering what to do.
The knack with boiling beetroot is not to peel them and not to cut the stems off too close to the bulb - about 2 inches is fine - and cook them whole.
The boiling water still ends up purple but the beetroot retains its colour. They are easy to peel when cooked but I'd suggest you wear vinyl or latex gloves when doing it (you can buy these very cheaply in the pharmacy or the supermarket or the £1/$1 shop if you have such a place) otherwise you'll have stained hands.
This is the way my mother taught me to do it when pickling beetroot or making them into chutney or just cooking them to use as a vegetable.
Roasting them can take ages - again, I wouldn't peel them or cut them up first.