Remove the greens from the beets, peel, and chop into about 1 inch pieces.

Add the beet pieces to a small saucepan and pour in just enough water to cover them. Bring the water to a boil and reduce heat to medium. Simmer until the beets are fork tender and the water is reduced by half, down to a few tablespoons.

Strain the water and store in refrigerator for up to a week.