Beetroot is sold raw or already cooked. Raw, finely grated, it is crunchy and sweet in a salad. Cooked, it is cut into dice or slices. It stains hands and boards: a little lemon for the hands, and a board you wash right away.
Raw: firm, smooth, heavy. Vacuum-packed cooked: no cloudy liquid in the packaging.
Raw: wash, peel with a peeler, then grate or cut. Cooked: the skin comes off with your fingers or a knife. To cook it yourself, leave it whole with its skin, in water forty-five to sixty minutes or in the oven an hour, and the skin comes off afterwards.
Two minutes.
Raw, in the fridge, two to three weeks. Cooked and cut, three to four days.
The page "Oven-roasted vegetables": beetroot wedges, forty minutes.