How to cook beets


Fresh beets can be boiled, roasted, microwaved, sauteed, steamed or charcoal roasted.


Wash the beets and trim the ends off before cooking.

Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Slip off the skins under running water and slice or dice.

If boiling, cook the beets for 20 to 30 minutes, or until tender.

If using a microwave oven, cook the beets with a little water for 8 to 15 minutes.

Match beets with orange (juice and zest), ginger or both.

Dress beets with a vinaigrette. Serve warm or at room temperature. Add some sweet onion, parsley, and hard-boiled egg chunks for a hearty salad.

Keep the beet greens - you can cook and eat these like any other slightly bitter greens.

If you're mixing beets with other vegetables (in a salad, for instance), cook and dress the beets separately and add them last. Their vivid color will seep into everything else otherwise.



When selecting beets -

Look for beets that are firm and round, avoiding those that are slimy, soft or seem depressed.

There are many varieties, but the ones you're probably most familiar with are red. They should have a deep red color and their surface should be mostly smooth.

Gold or "Yellow" beets should be a deep, vibrant gold. Avoid those with dark or black sunken spots -- this means they're old.

Many people enjoy eating the greens attached to the end. If you fall in this camp, be sure the greens are fresh and free from decay. But if you’re choosing beets for the root only, the condition of the greens doesn’t matter.



BAKED BEETS

Unlike other cooking methods, there is no need to scrub the beets with water, because the water would cause the beets to steam. So simply clean off any dirt with a paper towel, if desired. Trim the roots and stems to 1/2", but there's no need to cut the beets farther than that.

Place the beets in an oven-proof baking dish and cover (foil works fine). Bake at 400 degrees for one hour, or until tender. (Depending on the size of the beets, you may have to cook them a little longer.)

Remove from oven and let cool. Then simply slip the skins and root off with your fingers. You can leave the tail on if you're eating the beets whole, or take it off.

Beets can be chopped, sliced or diced at this point.



BOILED BEETS

No need to peel the beets first. Cut the stems to within 1/2". Cut off the tail.

Submerge whole beets in boiling water. Adjust the heat as needed to keep the water at a simmer as they cook, covered. They will take anywhere from 1/2 hour to 2 hours, depending on their size.

Or cut the beets in quarters first to drastically cut down on the cooking time.

Beets are done when they're tender and the skins slip off easily. Don't worry -- it's really hard to overcook beets.

Drain and let cool. Then simply slip the skins and root off with your fingers.

Beets can be chopped, sliced or diced at this point.



SAUTEED BEETS

Place a frying pan with a lid over medium heat. Add a little extra-virgin olive oil (1 teaspoon should do it). When the oil is hot, add pre-peeled diced or chopped beets. Stir. Add a few Tablespoons of water** and cover with lid.

Saute for 5-15 minutes, depending on how small you have made them. Beets are done when they're tender to your liking.

Add the foods and flavors you like directly to your pan. Warm. Serve.

** Adding a little water or other liquid (such as vegetable broth) to the pan ensures that the oil doesn't ever get too hot and makes for a very tender end result. Plus, you use less oil this way, which is healthier.




STEAMED BEETS

Place the peeled and sliced, diced or chopped beets in a steamer. Cook for 5-15 minutes, depending on how small you have made them. Beets are done when they're tender to your liking.

You can cook your beets whole, if you'd like. Count on anywhere from 40 minutes to an hour, depending on their size.



Charcoal Roasted Beets and Red Onions

6 small fresh beets, trimmed of all but 2 inches of greens and unpeeled
2 medium red onions, unpeeled
2 tablespoons olive oil, extra virgin preferred
1/3 cup chicken broth
3 tablespoons balsamic vinegar
1 1/2 teaspoons fresh thyme leaves, divided
salt and pepper to taste

Prepare a moderately hot charcoal fire in a grill unit that has a cover. Place beets and red onions in a 10 inch cast iron skillet and drizzle with olive oil. Place skillet on grill rack over fire, cover the grill unit and roast the vegetables 1 to 1 1/2 hours, depending on the size of the vegetables. You may have to cook the beets a little longer than the onions. The onions should be soft to the touch and a fork should pierce the beets easily.

Alternately, you can roast the beets in a skillet in a preheated 400° F. oven. Remove vegetables from skillet with tongs.

Add broth, vinegar and 1 teaspoon thyme to the skillet, place over high heat and boil liquid, scraping bottom of skillet for about 4 minutes or until it's dark, glossy brown and syrupy. Season with salt and pepper.

Peel beets and onions when they're cool enough to handle. Slice the beets into julienne strips and onions into thin rings.

Spoon liquid over onions and beets, add remaining 1/2 teaspoon thyme and stir well to combine. Heat briefly and serve.