How To Cook Beets

How to peel and prepare raw beets before cooking

• Selection: Choose firm beets of similar size for even cooking.

• Trimming leaves: Cut the leaves and stems, leaving about 2-3 centimeters of stem. This helps preserve the flavor and color during cooking.

• Washing: Rinse the beets under cold running water, gently scrubbing to remove dirt and residue.

• Brushing: If the beets are very dirty, use a vegetable brush to clean them thoroughly, paying attention to cracks and crevices.

• Peeling with a peeler: Use a sharp vegetable peeler to remove the skin in thin strips. Be careful, as raw beets can be quite hard.

• Peeling with a knife: Use a sharp knife to cut off the top and bottom ends of the beet. Then, place the beet on a cutting board and carefully remove the skin, following the curve of the beet.

• Cooking and peeling method: If peeling raw beets is challenging, you can cook them first and peel them afterward. The skin will easily slip off once cooked.

Basic methods for cooking beets: boiled, roasted, and steamed

1. Thoroughly wash the beets to remove any dirt.

2. Cut off the ends of the beets, but leave the root to prevent them from falling apart during cooking.

3. Place the beets in a large pot and cover them with cold water.

4. Add salt to taste and bring the water to a boil.

5. Reduce the heat and simmer for about 30-45 minutes, depending on the size, until a fork can easily be inserted.

6. Drain the water and let the beets cool before peeling.

1. Preheat the oven to 200°C (400°F).

2. Wash the beets and cut off the ends, but do not peel them.

3. Wrap each beet in aluminum foil or place them on a baking sheet with a drizzle of olive oil and salt.

4. Roast the beets for 45-60 minutes, depending on their size, until they are tender and can be easily pierced with a fork.

5. Remove the beets from the oven and let them cool before peeling.

1. Fill a pot with water and place a steaming basket on top.

2. Wash the beets and cut off the ends, but do not peel them.

3. Place the beets in the steaming basket and cover with a lid.

4. Bring the water to a boil over medium-high heat.

5. Steam the beets for 30-40 minutes, depending on their size, until they are tender and can be easily pierced with a fork.

6. Remove the beets and let them cool before peeling.

How to tell when beets are perfectly cooked

• Fork test: No matter the cooking method, the fork test is the most reliable. Insert a fork or sharp knife into the center of the beet. If it slides in easily, the beet is ready.

• Texture: Perfectly cooked beets should be tender but not too soft. They should retain some firmness.

• Skin: For roasted or baked beets, the skin will wrinkle slightly when they are done.

• Color: Cooked beets will retain their deep purple or reddish color. If the color fades, they may be overcooked.

• Boiled:
• Small beets: 20-30 minutes
• Medium beets: 30-45 minutes
• Large beets: 45-60 minutes

• Baked:
• 400°F (200°C) for 45-60 minutes, depending on size

• Steamed:
• 15-20 minutes for small, cut pieces

• Pressure cooker or Instant Pot:
• 12-15 minutes on high pressure

• Microwave:
• 10-15 minutes on high power

Techniques for peeling cooked beets without staining

• Cold water method:
Submerge the cooked beets in cold water immediately after cooking.
The skin will loosen, allowing you to easily remove it with your hands or a small knife.

• Aluminum foil technique:
Wrap each beet individually in aluminum foil before cooking.
Roast them at 180°C for about an hour.
Once cooked and cooled, the skin will slide off smoothly when unwrapped.

• Rubbing method:
Use a clean kitchen cloth or paper towel to gently rub the skin off the cooked beets.
The skin will peel off easily without needing a peeler.

• Use gloves:
Always wear latex or kitchen gloves when handling beets, whether raw or cooked.
This will prevent your hands from turning red.

• Protect surfaces:
Cover your workspace with paper towels or a disposable tablecloth.
This will make cleanup easier and prevent stains on your kitchen surfaces.

• Cutting technique:
When cutting raw beets, use a smooth-edged knife, not a serrated one.
This reduces small cuts that release more juice, causing more stains.

• Immediate cleaning:
If you get stained, wash your hands immediately with soap and water.
For persistent stains, rub with lemon juice or use a cotton ball soaked in alcohol.

• Orange peel trick:
If your hands get stained, rub the skin with the inside of an orange peel.
Then wash with plenty of soap and water.

Perfect Pairings: What to Serve with Cooked Beets

1. Beet Salad with Goat Cheese and Walnuts:
Combine cubed cooked beets with crumbled goat cheese, toasted walnuts, and greens like arugula or spinach. Drizzle with a honey-mustard vinaigrette for the perfect contrast of flavors and textures.

2. Beet Hummus:
Blend cooked beets with chickpeas, tahini, garlic, and lemon to create a colorful and flavorful hummus. Serve with toasted pita bread or raw veggies for dipping.

3. Beet and Parmesan Risotto:
Incorporate grated cooked beets into a creamy risotto. The vibrant color and natural sweetness of the beets perfectly complement Parmesan cheese and a hint of fresh thyme.

4. Avocado and Beet Toast:
Spread mashed avocado over whole-grain toasted bread and top with thin slices of cooked beet. Add sesame seeds and a drizzle of olive oil for a nutritious and colorful breakfast or lunch.

5. Grilled Salmon with Beet Purée:
Serve a grilled salmon fillet alongside a smooth beet purée. Add a touch of sour cream and fresh dill to balance the flavors and create an elegant and tasty dish.

How to Properly Store Cooked Beets

• Let the cooked beets cool completely at room temperature.

• Place them in an airtight container or a resealable plastic bag.

• Store in the refrigerator.

• Cooked beets will stay fresh in the fridge for 3-5 days.

• Prepare a solution of equal parts vinegar, water, and sugar.

• Place cooked and sliced beets in sterilized jars.

• Pour the vinegar solution over the beets until fully covered.

• Seal the jars tightly and refrigerate.

• Pickled beets can last up to 3 months in the refrigerator.

• Keep cooked beets separate from other foods to avoid staining.

• Storing them with their skins on can extend their shelf life.

• Regularly check for signs of spoilage, such as bad smell or mold.

• Fully cook the beets.

• Let them cool and peel if desired.

• Cut the beets into slices or cubes as preferred.

• Place the beet pieces on a parchment-lined tray, ensuring they don’t touch each other.

• Freeze for a few hours until solid.

• Transfer the frozen beets to freezer bags or airtight containers.

• Remove as much air as possible before sealing.

• Label the containers with the freezing date.

• Store in the freezer at -18°C (0°F) or lower.

• Frozen beets will maintain optimal quality for up to 12 months.

• Thaw beets in the refrigerator overnight.

• You can also add them directly to soups or stews without thawing.

• Once thawed, consume the beets within 24 hours.

Frequently Asked Questions (FAQs)