Here’s a quick guide to cooking and using beetroot 🥗❤️
Preparing Beets
1. Boiling
- Wash and trim beet greens.
- Place whole beets in a pot, cover with water, and boil 30–45 minutes until tender.
- Cool, peel, and slice or dice.
2. Roasting
- Preheat oven to 400°F (200°C).
- Wash and trim beets, wrap individually in foil, or place in a baking dish.
- Roast 40–60 minutes until tender.
- Peel (skin slips off easily after roasting).
3. Steaming
- Place trimmed beets in a steamer basket over boiling water.
- Steam 30–40 minutes until fork-tender.
Uses & Recipes
- Salads: combine diced roasted or boiled beets with cucumber, goat cheese, and nuts.
- Soups: classic borscht or creamy beet soup.
- Snacks: slice thin and roast for beet chips.
- Juices & smoothies: blend with apple, carrot, or ginger for a healthy drink.
- Pickled beets: simmer with vinegar, sugar, and spices for tangy pickles.
Tips
- Staining: beets stain hands and surfaces; use gloves or rub hands with lemon juice to remove stains.
- Beet greens: cook like spinach or chard—they’re edible and nutritious.
- Storage: raw beets last 2–3 weeks in the fridge; cooked beets last up to 1 week.
I can also share a Southern-style beet salad or a roasted beet and goat cheese side dish if you want.
