Boiled Beets Food

BETTY CROCKER HOW TO COOK BEETS

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!

BOILED BEETS

Steps:

• In a medium saucepan add enough water so the beets are fully submerged. Bring to a boil, cover and turn down the heat to allow it to simmer for 30 minutes.
• Once cooked, rinse the beets under cool water. Then pat dry and peel away the skins.
• Slice the beets thinly and arrange on a small platter. Drizzle with olive oil, balsamic vinegar and season with salt and pepper.

BOILED BEETS WITH SAUTEED BEET GREENS

Steps:

• Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water.
• Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat. Serve warm greens with whole boiled beets. Drizzle with additional olive oil, if desired.

HOW TO COOK BEETS

Steps:

• Trim the tops off the beets, leaving 2-inches of the stem. Wash and dry beets.
• In a large pot add water, vinegar, and salt. Add beets, bring water to a boil, and then reduce to a simmer.
• Cook until fork tender, about 30 minutes. Peel once cooled.
• Trim the tops off the beets. Wash and srub dirt from the beets and dry well.
• Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Add basket and beets into the pot. Cover and cook on high, water should be steaming.
• Steam until beets are fork-tender, about 30 minutes. Allow beets to cool and peel. Beets can also be peeled before steaming if desired.
• Set the oven rack in the center position. Preheat oven to 400°F. Trim the tops off the beets, leaving 1/2-inch of the stem. Wash and scrub dirt from the beets and dry well.
• Place beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place on a sheet tray.
• Roast until fork-tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for doneness. Allow beets to cool and peel.
• Set the oven rack in the center position. Preheat oven to 400°F.
• Wash and peel beets. Cut into 1/2 to 3/4-inch thick wedges.
• In a medium-sized bowl toss together the beets, olive oil, salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork-tender, about 25 to 30 minutes.

HOW TO BOIL BEETS

Steps:

• Remove the tops from the beets, but leave a two inch stem. This will help the pigment from leaching into the water.
• Wash and dry the beet roots.
• Add the vinegar and the beets to a large pot of water, then cover and bring to a boil. Stir in the salt and reduce the heat to medium low. Simmer until fork tender, roughly 30 to 45 minutes.
• Use a fork or slotted spoon to remove them, then let them cool. Cut off the root and stem and discard.
• Optional: Keep the beet water. Read the post for ideas on how to use it.
• Peel by using a piece of paper towel to wipe the skin off or peel under running water.
• Keep whole, quarter, slice, cube or puree depending on your recipe.
• Herb butter (try fresh dill, mint or tarragon)
• Balsamic glaze
• Beet juice reduction sauce
• Chopped caramelized or candied pecans on a salad of mixed greens

BAKED BEETS

Steps:

• Baked Beets: Preheat oven to 400°.
• Trim roots and stems to 1/2", do not cut beets further!
• ;do not wash beets!
• ,if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want.
• Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes.
• When beets are cool enough to handle, remove the roots and skins; if you're using the beets whole leave the tails on, otherwise remove them; the skin can be easily slipped off with your fingers.
• Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here.
• Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve.
• Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.

ROASTED BEETS

Steps:

• Trim the leaves off and the bottom off from the golden beets and peel. Then cut into one-inch pieces. (See notes below.) Place in a medium sauce pan. Cover with water, salt the water then bring to a boil. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
• Put on plastic or latex gloves and repeat the same steps for the red beets placing them into a separate sauce pan with salted water. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
• Preheat oven to 450 degrees F ten minutes after the beets have been boiling.
• Drain the beets separate from each other and pour out onto each half of a sheet tray not touching in the center.
• Drizzle the oil over all of the beets and sprinkle on the salt, pepper and garlic and roast for approximately 15 minutes or until tender and just starting to brown.
• Remove the red beets to a serving bowl and drizzle on half the butter. Repeat for the golden beets pouring them over the red beets in the bowl and drizzle on the rest of the butter.
• Serve immediately.

BOILED BEETS

Steps:

• Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets.

ROASTED BEETS WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 400°F and line pan with aluminum foil
• Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more bite-sized pieces.
• Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve. Links: Hate 'em or Love 'em Beets? from White on Rice Couple