HOW TO COOK BEETS RECIPES

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!

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.