Cut off all but 2 inches of the beet tops
Wash beets and leave whole with root end attached.
Leaving some stem and the root keeps the red in the beet.
Heat 6 cups water, 1 tablespoon vinegar and 1 teaspoon salt to boiling.
Add beets, cover and return to boiling.
Cook unitl tender 35 to 40 minutes.
Run cold water over the beets, slip off the skin and remove the roots.