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Beets are loaded with important nutrients and have excellent detoxifying properties, and they help purify both your liver and your blood.[1] They are simple to prepare, and delicious dotted with a little butter or lightly sprinkled with cinnamon for a low-calorie treat. Beets are best eaten young, so choose smaller beets with the leaves still attached. This article contains instructions for boiling, roasting, and peeling beets, and includes recipes for beet salad and beet gratin.
Ingredients
- 1 bunch beets, roasted and peeled
- 1 avocado, peeled, pitted and chopped
- 1/2 cup red onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper
- Salad greens
- 1 bunch beets, boiled and peeled
- 2 eggs
- 1/2 cup milk
- 1/3 cup Gruyere cheese, grated
- 1 clove garlic, minced
- Salt and pepper
Steps
Methods for Cooking Beets
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1Roast beets. Roasting beets is a delicious way to bring out their flavor and preserve their nutrients. Roasted beets make a great addition to salads, and they're wonderful when they are plain as well.[2]
- Scrub the beets; make sure to remove all the dirt.
- Trim the green tops from the beets with a sharp knife.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).[3]
- Rub the beets in olive oil and sprinkle with salt and pepper.
- Place the beets in a roasting pan lined with aluminum foil. Cover the beets with another sheet of foil.
- Place the pan in the oven and roast for at least an hour. Test to see if the beets are done by poking them with a fork. If you feel resistance, keep roasting the beets. If the flesh is soft, they are done.
- Remove the beets from the oven and allow them to cool.
- When the beets have cooled, peel off their outer skins. Use them in a recipe or serve plain.
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2Boil beets. Boiling beets results in a soft, wet textured beet.[4]
- Trim the leaves from the beets; be careful to leave about two inches of the leaf stalk intact. This is important to prevent bleeding while cooking.
- Place the beets in a pot and cover with water. Bring the water to a boil.
- Boil the beets until they are fork-tender.
- When the beats are almost ready, fill the sink or a large bowl with very cold water.
- Drain the hot water from the beets, then plunge them into the cold water.
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3When the beets are just cool enough to handle, cup them in your hands and use your thumbs to push the skins from the beets.
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4Season the beets as desired and serve, or use them in a recipe.[5]
Beet Salad Recipe
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1Roast and peel the beets according to the method described above.
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2Chop the peeled beets into bite-sized chunks. Place them in a bowl.
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3Toss the beets with the avocado and onion.[6]
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4In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Whisk until smooth.[7]
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5Pour the dressing over the beets, avocado, and onion. Toss to combine.
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6Divide salad greens into serving bowls. Top the greens with the beet mixture. Serve with additional dressing.
Beet Gratin Recipe
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1Boil and peel the beets according to the method described above. Slice them into 1/4-inch discs.
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2Preheat the oven to 400 degrees Fahrenheit (304 degrees Celsius).
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3Oil a baking dish with olive oil. Lay the sliced beets in the dish, overlapping them if necessary. Make as many layers as needed.
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4In a small bowl, beat together the eggs, milk, garlic, Gruyere, and a pinch of salt and pepper.[8]
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5Pour the mixture over the beets in the baking dish.
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6Place the dish in the oven and bake for 35 minutes, or until the gratin is brown and bubbling.[9]
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7Let the dish cool for 10 minutes before serving.
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8Served.
Community Q&A
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QuestionWhat happens if I have already peeled the beetroot before I cook it?
ArthurashfordCommunity AnswerThat's OK, many people peel the skin after cooking simply because it is a lot easier to do it then. -
QuestionDo I have to peel the beetroot? Is it more beneficial to cook it or to eat it raw?
Community AnswerYes, you need to cook the beet and the skin must be removed before you eat it. -
QuestionCan I peel beets first, then steam them?
Community AnswerYou could, but it would be much easier to peel them once they are already steamed.
References
- ↑ https://foodrevolution.org/blog/benefits-of-beets/
- ↑ https://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827
- ↑ https://www.foodnetwork.com/recipes/ina-garten/roasted-beets-recipe-1925366
- ↑ https://www.foodnetwork.com/recipes/boiled-beets-recipe-1957952
- ↑ https://www.foodandwine.com/blogs/2014/05/05/15-ways-to-use-beets
- ↑ https://www.foodandwine.com/recipes/roasted-beet-and-avocado-salad
- ↑ https://www.simplyrecipes.com/recipes/avocado_beet_salad_with_citrus_vinaigrette/
- ↑ http://tastefoodblog.com/2010/11/08/beet-gratin-recipe/
- ↑ https://food52.com/recipes/7747-beet-gratin-with-gruyere-and-thyme
About This Article
For easy and delicious roast beets, start by scrubbing your beets to remove the dirt and trimming the green tops with a sharp knife. Rub the beets in olive oil and sprinkle them with salt and pepper. Then, lay them out on a roasting pan lined with aluminum foil, cover them with another layer of foil. Roast them in the oven at 400 degrees Fahrenheit for at least an hour. Then, poke them with a fork to see if they’re done. If the flesh is soft, serve them plain or add them to your favorite recipe. To find out how to prepare more delicious beet dishes, like beet salad and beet gratin, read on!
