How To Cook Beets Food

HOW TO COOK BEETS

Steps:

• Prepare a large bowl with water and ice.
• Bring a large pot of water to a boil.
• Add beets to pot. (if using red and golden beets, be sure to put them in separate pots or the red will dye the golden beets)
• Boil for 20-30 minutes depending on size of beets. (test one of them - you should be able to easily remove the skin if you can't them let it cook longer)
• Remove beets from boiling water and place in an ice bath.
• Remove skin from beets using your hands, rinse, and slice/dice beets.
• Store in an air tight container.

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!

HOW TO COOK BEETS

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from "bleeding" out red juice in the oven.
• Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
• Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we've found medium sized beets take about 1 hour.
• Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. (It's a little messy and your fingers will get a little stained, but it's ok! The beet juice washes off.) Serve immediately, or keep them refrigerated in a sealed container for 3 to 5 days (keep them whole to stay the freshest).

TASTY ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
• Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

HOW TO COOK BEETS

Steps:

• To prepare beets, cut off the stem and leaves (these can be cooked separately).
• Scrub the outside of the beets and dry.
• If beets are large, cut in halves or quarters.
• Cook beets using one of the methods below.
• Once cooked, use rubber gloves or paper towels to rub the beets and the skins will just slide right off.
• Serve warm with butter or chilled in salads.

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.

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.

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.

HOW TO COOK BEETS

Steps:

• Choose the freshest beets. If you want to choose the freshest, tastiest beets, then you should choose beets that are nice and firm. If they're spongy, that means they're older and won't taste as delicious. Fresh beets will also have dark green leafy tops; beets that are past their prime will have tops with a yellow coloring.
• Remove the beet leaves. Slice the leaves off using a sharp knife. The leaves should be sliced close to the tip of the beet, but not completely removed. Leave a small portion that is just big enough for you to hold. This will make it easier for you to slice the beets, if you decide to do that. Consider saving your beet greens. The greens can be cooked separately and can be sautéed, roasted, or steamed as well. It won't take nearly as long to cook the greens as it would to cook the beets (just 4 minutes in a steamer will do for the greens), so you'll still have to separate them from the beet, even if you do plan on eating them.
• Trim the beets. You can also trim off the long end of the beets. You won't need those for cooking and they can make the beets harder to handle. You can also do this after you're done cooking them.
• Clean the beets. Wash them under running water, scrubbing them thoroughly with a vegetable brush until you no longer see any visible dirt. You can also just use your hands, but you have to be thorough about it.