2.5 inch diameter and bigger later in the year are good harvesting sizes . They have an unpleasant earthy taste if you simmer them for 45 min in the same water once it has boiled .
We found that, give them a quick 5 min rolling boil , empty the water , rinse the beet root and refill the pan to one inch above them with boiling water then slow simmer for an hour drain then cover it in cold water to let them become fully it cool will give you a much sweeter firmer less earthy tasting beetroot which slices well .
They skin easy when cold like this , just squeeze the globe in your hand and the root , top and skin slip off , rinse in cold water and eat fresh for 3 day in the 3 oC fridge or sliced or pickle them in sugar & vinegar or brine , sugar with a few pickle herbs Sliced & frozen are good for thawing and chopping up for a liquidized chicken or pork soup Ukrainian style .
