yup. we make borscht. we never boil them though. we wash them off, and then wrap them in foil. toss them in a cake pan or on a cookie sheet, and bake them at 350-375 for 1 1/2 -2 hours, depending on how big they are. when they are "fork tender", take them out, and let them cool until you can unwrap them. then, just "slip" them out of their skins, cut into chunks, and serve up with butter. you will not believe the deep color and deep flavor they have, this way. they are like candy, in my book!