Beets were only sometimes my favorite vegetable until I discovered how to cook them properly. I was not impressed by my first encounter with this root veggie, which came in a can. After my first bite of freshly prepared and fresh beets, I discovered that this root veggie is delicious.
The entire beet is edible, including stems, leaves, and stems. Most often, the root bulb is consumed. The red beets and golden beets can be found at the supermarket.
Bulb nutrition is exceptional, with B vitamins, minerals, and fiber. The beets are rich in nitrates, which can help lower blood pressure. They also boost endurance for athletes. Remember to eat beet leaves! Dark leafy greens contain calcium, vitamins, and iron.
Beets can be cooked in a variety of ways.
Learn how to prepare them using this guide.
Boiling tenderizes beets when you submerge the vegetable in hot, boiling water and cook it until tender. Red beets may leak color into the liquid when cooking. Some methods recommend keeping at least 2 inches (50mm) of the stem intact and adding vinegar to water to prevent this.
Although I didn’t see a complete reduction in color seepage when I tried both methods, I could minimize it. The best way to prevent the beets from losing pigment is to cook them with the peel still on. This method can take up to 30 minutes, depending on size.
Steaming is the process of heating water in a vessel to superheated vapor. The beets cook quickly and efficiently with the pot’s pressure at 100degC. This method is excellent because it keeps the nutrients in the vegetables and does not lose them in the water.
You do not want water to touch your steamer. Basket. It would be best to circulate steam around and under the beets while they cook. Cook the beets until tender and the skin is easily removed from the peel. This should take about 30 minutes, depending on their size.
Wrapping the beets in foil pouches after coating them with Olive Oil and salt will allow you to achieve a whole roasting method. This method allows you to add more flavor to the surface of the beets and enhances their vibrant flavors.
This method requires a higher temperature of 204degC to cook the beets.
Cut and Roast
If you’re looking for a quicker Roasting Method, Peeling and cutting beets in 1/2- 3/4 inch wedges will add the most flavor. The oven’s high temperature of 204degC encourages the beets to grow. Maillard browning Each slice is infused with deeper flavors. The picture shows that I use aluminum foil to divide the beets on a baking sheet. The red beets lose juice when they cook because they have been peeled. The foil partition prevents the other vegetables from getting stained. This method will take about 25-30 minutes.
Cook Tip: Peeling beets
It is easier to peel the beets if the skin remains on. After the beets have been cooked (steam, boiling, or roasting) and cooled enough to handle, you can remove the peel using a paper towel.
The beet’s skin can be removed by gently rubbing it with a paper towel. This will reduce the staining on your hands and towels. If a stain does occur on your cutting board, rub salt over the surface to lift the pigment.
Don’t Waste Beet Greens!
The beet leaves are often thrown away when they can be eaten. The greens are slightly bitter, like kale and collards. These hearty greens can be sauteed with oil and seasonings to make a healthy side dish.
It’s time to incorporate beets into your meals now that you have learned how to cook and prepare them. Remember that raw beets are sweet and crisp; you can press them to get their juice. You can enjoy them in so many different ways, no matter what you prefer!