Peel and Cook Beets

Beets are loaded with important nutrients and have excellent detoxifying properties. 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

Beet Salad

  • 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

Beet Gratin

  • 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

  1. Roast 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.
    • 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).
    • 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.
  2. Boil beets. Boiling beets results in a soft, wet textured beet.
    • 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.
  3. When the beets are just cool enough to handle, cup them in your hands and use your thumbs to push the skins from the beets.
  4. Season the beets as desired and serve, or use them in a recipe.

Beet Salad Recipe

  1. Roast and peel the beets according to the method described above.
  2. Chop the peeled beets into bite-sized chunks. Place them in a bowl.
  3. Toss the beets with the avocado and onion.
  4. In a small bowl, combine the olive oil, lemon juice, salt and pepper. Whisk until smooth.
  5. Pour the dressing over the beets, avocado and onion. Toss to combine.
  6. Divide salad greens into serving bowls. Top the greens with the beet mixture. Serve with additional dressing.

Beet Gratin Recipe

  1. Boil and peel the beets according to the method described above. Slice them into 1/4-inch discs.
  2. Preheat the oven to 400 degrees Fahrenheit (304 degrees Celsius).
  3. Oil a baking dish with olive oil. Lay the sliced beets in the dish, overlapping them if necessary. Make as many layers as needed.
  4. In a small bowl, beat together the eggs, milk, garlic, Gruyere, and a pinch of salt and pepper.
  5. Pour the mixture over the beets in the baking dish.
  6. Place the dish in the oven and bake for 35 minutes, or until the gratin is brown and bubbling.
  7. Let the dish cool for 10 minutes before serving.
  8. Served.

Related Articles

  • Make a Beet Salad
  • Grow Beets
  • Cook Beet Greens
  • Make Haitian Beet and Potato Salad

Sources and Citations

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