Roasting:
Remove skin with vegetable peeler, then cut into fourths and place in baking dish. Add olive oil (~1 tbsp beet) and sprinkle some salt on top. Cover and bake for 1 hour or until tender.
(I had to cook them much longer than an hour--but they were worth the wait! Delicious!)
Boiling:
Cook like potatoes; peel, cut and boil. :-)
They are good both ways, but most prefer roasting. Boiling is faster. My family usually adds vinegar and salt to them once they are cooked. Keith and I just add a little salt.