COOKING BEETS RECIPES

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FOUR WAYS TO COOK BEETS RECIPE | MARTHA STEWART



Four Ways to Cook Beets Recipe | Martha Stewart image

Use any one of these four methods to prepare beets for recipes that call for them to be roasted, steamed, or boiled. Try the slow-roast method for Beet Salad with Arugula and Oranges, or try the fast-roast method for Roasted Beets with Mint-Yogurt Sauce.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 3

1 bunch beets (about 1 1/2 pounds), scrubbed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Quick-Prep, Slow-Roast Method
  • Precut, Fast-Roast Method
  • Steamed Method
  • Boiled Method

BEETS RECIPE - HOW TO COOK BEETS - FOOD.COM



Beets Recipe - How to Cook Beets - Food.com image

Make and share this Betty Crocker How to Cook Beets recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 2-3 serving(s)

Number Of Ingredients 3

3 -4 whole beets
salt
vinegar

Steps:

  • [If you can, buy beets with the stems and greens still attached, as they come out of the ground.
  • Ask the produce manager at your grocery or health food store to buy organic beets with the nourishing leaves attached!]].
  • Cut off all but 2 inches of the green stems.
  • Save the leaves because they are very nutritious and can be steamed, sauteed or shredded in salads!
  • Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!].
  • Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar).
  • Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets.
  • Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red.
  • To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley.
  • NOTE: i prefer to steam my vegetables in an OSTER mechanical food steamer available cheap with free shipping from amazon.com - so i peel and slice mine for faster cooking as i do for all potatoes.
  • But you can steam this in a covered pot with a steamer insert also - just make sure the water doesn't evaporate: bring the salted water with more vinegar added to a boil and add the steamer insert and beets. Cover and steam on medium or medium low heat until they are your desired tenderness.
  • One thing is for sure - never peel or cut the stems or roots if steaming or boiling whole - it's SO much easier not to have red dye and red water dripping everywhere - and the skins come right off easily once cooked. Peeling is a waste of time and makes a mess!

Nutrition Facts : Calories 33, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 57.8, CarbohydrateContent 7.5, FiberContent 1.5, SugarContent 6, ProteinContent 1.3

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