Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler (or run beets under cooler water until cool to touch and squeeze beets until they pop out of their skins). Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.