Scrub the beets and trim the ends off without peeling them. Leave small beets whole; slice large beets in half lengthwise.Add all ingredients to a large stock pot, place the lid on the pot then bring the poaching liquid to a boil over medium-high heat.
When the water boils, turn down the heat to low and keep at a low simmer for 45 minutes or until the beets are tender.
Strain the beets from the cooking liquid and set aside to cool.
When they’re cool, peel and chop them then put them in an airtight container to refrigerate before eating.