Bagged fresh beets usually have the tail root and a bit of the stem left on, so that the beets keep their colour. Trim these off and wash beets. Put clean beets in a pot of cold water. Turn the heat on high until the water boils, then turn down the heat to medium or a simmer and cook until tender.
Smaller, young beets cook take 20 minutes to cook, larger older beets will take longer.
Stick a fork into the beets to test for tenderness.
When done, drain off the hot water and rinse with cold water, drain. Slip the skins from the beets before they get cold.
Drizzle small young beets with butter and serve whole, sprinkled with salt and pepper.
Chop up large older beets and eat with butter, salt, pepper and sour cream.
