HOW TO COOK BEETS VIDEO

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How To Roast Beets in the Oven


How To Roast Beets in the Oven

Ingredients
  • Beets, as many as you have for roasting
Equipment
  • A sharp knife
  • Aluminum foil
  • Baking sheet
Instructions
1. Heat the Oven: Heat the oven to 400°F. This is a flexible cooking temperature; if you're using the oven for cooking something else, beets can be cooked at that temperature. Beets will cook more slowly at lower temperature and more quickly at higher temperatures. At higher temperatures, check more frequently for scorching (see Step 3).

2. Prepare the Beets for Roasting: Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually.

3. Roast the Beets: Transfer the wrapped beets to a baking sheet (to catch drips in case the beet juices leak). Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.

4. Peel the Beets: Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.

5. Store the Beets: Beets can be stored whole or sliced for up to a week in the refrigerator. Enjoy!


Boiled Beets Recipes


Boiled Beets Recipes

Ingredients
  • 1 1/2 pounds beets, trimmed
  • 2 tablespoon lemon juice or vinegar
Directions
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. Enjoy !



Balsamic Roasted Beet Salad


Balsamic Roasted Beet Salad
Ingredients
  • 8 medium-size beets, tops removed and scrubbed
  • 1/2 cup balsamic vinegar
  • 1/2 cup good olive oil
  • 2 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt and freshly ground black pepper
  • 4 ounces baby arugula
  • 1/3 cup roasted, salted Marcona almonds, toasted
  • 4 ounces soft goat cheese, such as Montrachet, crumbled
Directions
  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.


Grilled Beets in Rosemary Vinegar





Grilled Beets in Rosemary Vinegar

How To Cook Beets Ingredients
  • 1/3 cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon herbes de Provence
  • 3 medium beets, sliced into rounds

How To Cook Beets Instructions

In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.
How To Cook Beets
How to cook beets: German-style-beet-salad.

HOW TO COOK BEETS












HOW TO COOK BEETS


Step 1
Wash the beets and trim the ends off before cooking.

Step 2
Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Slip off the skins under running water and slice or dice.

Step 3
If boiling, cook the beets for 20 to 30 minutes, or until tender.

Step 4
If using a microwave oven, cook the beets with a little water for 8 to 15 minutes.

Step 5
Match beets with orange (juice and zest), ginger or both.

Step 6
Dress beets with a vinaigrette. Serve warm or at room temperature. Add some sweet onion, parsley, and hard-boiled egg chunks for a hearty salad.

Step 7
Keep the beet greens - you can cook and eat these like any other slightly bitter greens

Step 8
If you're mixing beets with other vegetables (in a salad, for instance), cook and dress the beets separately and add them last. Their vivid color will seep into everything else otherwise.
How to Cook Beets ........beet-helpful-hints.

German-Style Beet Salad

German-Style Beet Salad
How To Cook Beets Ingredients

2 bunches beets
2 tablespoons water
1/4 cup white vinegar
2 tablespoons caraway seeds
1 teaspoon white sugar
2 tablespoons minced onion
1 teaspoon prepared horseradish
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil

How To Cook Beets Directions

Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

Beets









Beets

How to cook beets
It is difficult to believe how the raw beets can be transformed into something wonderfully soft and buttery once they are cooked. While beets are available throughout the year, their season runs from June through October when the youngest, most tender beets are easiest to find.

Edible green leaves are attached to the tapered round or oblong root portions that we know as beets. While we often think of beets having a reddish-purple hue, some varieties are white, golden-yellow or even rainbow colored. The sweet taste of beets reflects their high sugar content making them an important raw material for the production of refined sugar; they have the highest sugar content of all vegetables, yet are very low in calories
How to cook beets