Three Easy Ways to Cook Beets
Typically grown in cold weather, beetroot is a root vegetable with a gorgeous deep red color. We’ve found three simple ways for you to try and cook beets, and ensure you benefit from all the nutrients they have to offer. If you happen to purchase beets with the leaves still attached, don’t throw them away. Just one of the reasons that beets are so versatile; beet greens are also edible and make a great addition to your salad.
The first no-fail method is boiling. You’ll need a pot large enough for all your beets, and some water to cover them. Scrub your beets clean to get off any dirt, add them to your pot and cover with 1-2 inches of water. Bring to a boil over high heat, and then reduce to a simmer and cover. Simmer for anywhere between 30-60 minutes until they are fork-tender, but not too soft or mushy. Once cooked, transfer to ice water to stop the cooking process, and peel the skin right off.
Steaming beets prevents nutrients from being lost during the cooking process. Once you’ve scrubbed your vegetables, fill a large pot with water and insert a steamer basket with the beets inside (make sure that the water level remains below the basket). Cover the pot with a tight-fitting lid (you don’t want any of the steam to escape), and bring to a boil. Reduce to a simmer, and continue until the beets are fork-tender. Once ready, you’ll also need to submerge the beets in ice water here too.
The final method for cooking beets is roasting. A lot of people prefer this method as they say it preserves most of the beets’ flavor. Here you can slice the beets, and drizzle them with some oil and salt, and roast at 425°F for 40 minutes. Another option is roasting them whole. Wrap each individual beet in some foil, usually with the addition of some garlic cloves, kosher salt and olive oil, and roast for around 60 minutes (this will depend on the size of the beets). Leave the beets to cool for a few minutes before unwrapping them and tucking them in.