German-Style Beet Salad



German-Style Beet Salad 

German-Style Beet Salad is a classic dish found in home kitchens and Biergartens across Germany. It features tender beets dressed in a warm, tangy vinegar marinade with subtle sweetness and gentle spice—simple, balanced, and deeply satisfying.

🧾 Ingredients (Serves 4)

  • 4 medium beets, boiled and peeled

  • 3 tbsp apple cider vinegar (traditional)

  • 2 tbsp neutral oil (sunflower or canola)

  • 1 tsp sugar or honey

  • ½ tsp salt

  • ¼ tsp freshly ground black pepper

  • ½ tsp caraway seeds (optional but authentic)

  • 1 small shallot or onion, very finely minced

  • 1 tbsp fresh parsley, finely chopped (optional)

🔪 Preparation

Step 1: Slice the Beets

  • Slice boiled beets into thin rounds or half-moons

  • Place in a heatproof bowl

🔥 Step 2: Make the Warm Marinade

  1. In a small saucepan, combine:

    • Vinegar

    • Oil

    • Sugar

    • Salt

    • Pepper

    • Caraway seeds

  2. Heat gently just until warm (do not boil)

  3. Stir in minced onion

➡️ Warming the dressing helps the beets absorb flavor deeply.

🥗 Step 3: Marinate

  1. Pour warm marinade over beets

  2. Toss gently to coat

  3. Let stand 15–30 minutes (or refrigerate overnight)




🌟 Flavor Profile

  • Tangy & bright from vinegar

  • Earthy-sweet beets

  • Subtle warmth from caraway

  • Clean, balanced finish

🍽️ Serving Suggestions

🔄 Traditional & Modern Variations

🇩🇪 Bavarian-Style

  • Add diced pickles

  • Finish with a touch of mustard

🧅 Northern German

  • Add thin-sliced onions, no sugar

  • Extra vinegar bite

🥒 Creamy Version

  • Add 2 tbsp sour cream or crème fraîche

  • Chill before serving

🍎 Sweet-Sour

  • Add grated apple for freshness

🧊 Storage Tips

  • Keeps 4–5 days refrigerated

  • Flavor improves after 24 hours

  • Store in glass or ceramic for best taste

🧠 Authentic Tips

  • Use apple cider vinegar, not balsamic

  • Slice beets thin for classic texture

  • Warm dressing is the secret to true German flavor

  • Avoid overpowering herbs—simplicity matters

✅ Bottom Line

German-Style Beet Salad (Rote-Bete-Salat) is a timeless, nourishing dish that showcases beets at their best—tangy, tender, and beautifully balanced. It’s easy, affordable, and perfect for both everyday meals and traditional spreads.

OTHER RECIPES





  •  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 


 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. Cool. Enjoy the German-Style Beet Salad !!!




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How to Cook Beet Helpful Hints



How to Cook Beet Helpful Hints 

Cooking beets is simple, but a few expert tricks can dramatically improve flavor, texture, color, and nutrition. Use this guide as a chef’s cheat sheet for perfect beets every time.

🔪 Before Cooking Beets (Must-Know Tips)

✅ Choose the Best Beets

  • Firm, heavy, smooth skin = sweet and fresh

  • Smaller beets are usually tender and less earthy

  • Greens should be crisp, not wilted

✅ Prep Properly

🔥 Cooking Method Tips

🟣 Boiling

  • Use whole, unpeeled beets

  • Simmer, don’t hard-boil (30–45 min)

  • Add vinegar or lemon to reduce color loss

  • Peel after cooking while warm

🟣 Roasting

  • Roast whole (wrapped) for maximum sweetness

  • Roast cut beets uncovered for caramelized edges

  • Add acids after roasting, not before

🟣 Steaming

  • Best method for nutrient retention

  • Produces clean, pure beet flavor

  • Peel easily once cooled

🟣 Grilling

  • Always pre-cook first

  • Slice thick to avoid drying

  • Finish with oil and acid



🧂 Flavor-Boosting Hints (Chef Secrets)

🌿 Balance the Earthiness

Beets love contrast:

  • Acid: vinegar, citrus, yogurt

  • Salt: enhances sweetness

  • Fat: olive oil, butter, cheese

  • Crunch: nuts, seeds

🌿 Best Pairings

  • Herbs: dill, thyme, rosemary

  • Cheese: goat cheese, feta, blue cheese

  • Fruits: apple, orange, pear

  • Spices: cumin, coriander, black pepper

🧠 Color & Texture Tips

  • Line pans with parchment to avoid stains

  • Use golden beets for less bleeding

  • Don’t overcook—mushy beets lose flavor

  • Cut only after cooking to retain moisture

🥗 Nutrition & Health Hints

  • Steaming preserves the most nutrients

  • Roasting concentrates natural sugars

  • Pair beets with vitamin C foods for better iron absorption

  • Beet greens are more nutritious than the root—cook them!

🧊 Storage & Make-Ahead Tips

  • Store raw beets (unwashed) in fridge up to 2 weeks

  • Cooked beets last 4–5 days refrigerated

  • Freeze cooked, peeled beets up to 3 months

  • Store greens separately; use within 2 days

⚠️ Common Beet Cooking Mistakes

❌ Peeling before boiling
❌ Overcrowding roasting pans
❌ Adding vinegar before roasting
❌ Discarding beet greens
❌ Overcooking until mushy

🍽️ Quick Serving Ideas

  • Warm with butter & herbs

  • Toss into salads or grain bowls

  • Mash with olive oil & garlic

  • Blend into hummus or yogurt dip

  • Slice for pickling

✅ Bottom Line

Mastering beets is about simple techniques and smart flavor balance. Treat them gently, pair them wisely, and they’ll reward you with rich color, natural sweetness, and outstanding nutrition.

OTHER RECIPES



 * Be sure to eat them fairly soon after purchasing the beets(before their starch turns to sugar). 

 * When chopping the beets, begin by carefully cutting in half so you have a flat surface. Then place that flat surface on your cutting board and continue to chop, dice, etc. Especially helpful tip when peeling... 
 * Use a vegetable peeler. 
Or peel carefully with a knife, always laying the beet on a flat surface and cutting AWAY from you. If roasting (baking) or boiling, you can peel the beet AFTER cooking -- the skins come right off. 


How to Cook Beet Helpful Hints Video: 





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How To Roast Beets in the Oven


How To Roast Beets in the Oven

Roasting beets in the oven concentrates their natural sugars, creating a sweet, tender, deeply flavored result with minimal effort. This guide covers best methods, timing, flavor variations, and pro tips so you get perfect roasted beets every time.

🛒 Ingredients (Basic)

  • Fresh beets (any variety)

  • Olive oil

  • Salt

  • Black pepper

Optional add-ins: garlic, herbs, balsamic vinegar, honey, citrus zest

🔪 Step 1: Prep the Beets

  1. Preheat oven to 200°C / 400°F

  2. Scrub beets well; trim stems to 1 inch

  3. Choose your method:

➡️ Do not peel whole beets before roasting; skins slip off easily after.

🔥 Method 1: Roast Whole Beets (Best Flavor)

Instructions

  1. Place beets on a sheet of foil

  2. Drizzle lightly with olive oil; sprinkle salt

  3. Wrap tightly into a sealed packet

  4. Place on baking sheet

  5. Roast 45–75 minutes (size dependent)

  6. Cool slightly, rub off skins with paper towel

  7. Slice or cube as desired

Why This Works

  • Steams and roasts simultaneously

  • Preserves moisture and nutrients

  • Produces the sweetest, most tender beets

🔥 Method 2: Roast Cubed or Sliced Beets (More Caramelization)

Instructions

  1. Peel beets and cut into 1–1½ inch pieces

  2. Toss with:

    • Olive oil

    • Salt & pepper

  3. Spread in a single layer on baking sheet

  4. Roast uncovered 30–40 minutes

  5. Flip halfway for even browning

Result

  • Crisp edges

  • Deep caramelized flavor

  • Ideal for salads and bowls



🌿 Flavor Variations (Add Before or After Roasting)

Sweet & Tangy

Herbaceous

Citrus Bright

Savory & Spiced

🧠 Pro Tips for Perfect Roasted Beets

  • Uniform size = even cooking

  • Don’t overcrowd the pan

  • Add acids after roasting to prevent toughness

  • Use golden beets to avoid staining

  • Roast extra—beets store beautifully

🧊 Storage & Make-Ahead

  • Refrigerate roasted beets 4–5 days

  • Freeze chopped roasted beets up to 3 months

  • Excellent for meal prep

🍽️ Serving Ideas

⚠️ Good to Know

✅ Bottom Line

Oven-roasted beets are easy, flavorful, nutrient-dense, and endlessly versatile. Roast them whole for maximum sweetness or cubed for caramelized edges—either way, you’ll elevate this humble root into a standout dish.

OTHER RESOURCES
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!

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Boiled Beets Recipes


Boiled Beets Recipes

Boiling beets is one of the simplest ways to prepare them while keeping their earthy sweetness and vibrant color. Below is a curated set of premium boiled beet recipes—from salads to sides and spreads—each designed for maximum flavor with minimal effort.

🔪 How to Boil Beets (Quick Master Method)

  1. Scrub beets; leave skin on

  2. Place whole beets in pot; cover with water

  3. Bring to a boil, then simmer 30–45 minutes (until fork-tender)

  4. Drain, cool slightly, rub off skins

➡️ Beets are now ready for any recipe below.

🥗 1. Classic Boiled Beet Salad (Simple & Timeless)

Ingredients

  • 3 boiled beets, sliced

  • 2 tbsp olive oil

  • 1 tbsp vinegar or lemon juice

  • Salt & black pepper

  • Fresh parsley or dill

Method
Toss all ingredients while beets are still warm. Serve chilled or room temperature.

🌿 2. Boiled Beets with Garlic & Herbs

Ingredients

Method
Gently sauté garlic in oil, toss with beets and herbs. Finish with lemon zest.

🧀 3. Boiled Beet & Goat Cheese Salad

Ingredients

Method
Arrange greens, add beets, sprinkle cheese and nuts. Drizzle glaze.

🥣 4. Boiled Beet Soup (Quick Borscht-Style)

Ingredients

  • 4 boiled beets, grated

  • 1 small onion, diced

  • 3 cups vegetable broth

  • 1 tbsp vinegar

  • Salt & pepper

  • Sour cream or yogurt

Method
Simmer all ingredients 15 minutes. Serve hot or cold with a dollop of cream.

🌮 5. Boiled Beet & Yogurt Dip (Middle Eastern Style)

Ingredients

  • 2 boiled beets

  • ½ cup Greek yogurt

  • 1 clove garlic

  • 1 tbsp lemon juice

  • Salt & cumin

Method
Blend until smooth. Chill and serve with pita or veggies.

🥗 6. Boiled Beet & Chickpea Salad (Protein Boost)

Ingredients

  • 3 boiled beets, diced

  • 1 cup chickpeas

  • Red onion, thinly sliced

  • Olive oil & lemon juice

  • Cumin, salt, pepper

Method
Toss all ingredients. Rest 10 minutes before serving.

🍎 7. Boiled Beet & Apple Salad (Sweet-Tangy)

Ingredients

  • 3 boiled beets, grated

  • 1 crisp apple, grated

  • Lemon juice

  • Honey (optional)

  • Salt

Method
Mix and serve chilled. Excellent with roast meats.

🧈 8. Boiled Beet Butter Spread

Ingredients

  • 2 boiled beets, puréed

  • ½ cup softened butter

  • Salt & cracked pepper

  • Lemon zest

Method
Blend and chill. Serve on toast, grilled bread, or steak.

🌿 Flavor Pairings for Boiled Beets

  • Acid: vinegar, lemon, yogurt

  • Herbs: dill, parsley, thyme

  • Cheese: goat cheese, feta

  • Crunch: walnuts, pistachios

  • Sweet: apple, orange, honey

🧊 Storage Tips

  • Boiled beets keep 4–5 days refrigerated

  • Store unseasoned for best flexibility

  • Freeze chopped beets up to 3 months

✅ Bottom Line

Boiled beets are a blank canvas—nutritious, affordable, and endlessly adaptable. From salads and soups to spreads and dips, they deliver bold color, earthy sweetness, and high nutritional value with minimal cooking effort.

OTHER 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 !

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Balsamic Roasted Beet Salad


Balsamic Roasted Beet Salad

This Balsamic Roasted Beet Salad balances deep caramelized sweetness, bright acidity, creamy cheese, and crunchy texture. It’s elegant enough for entertaining yet simple for everyday meals.

🧾 Ingredients (Serves 4)

For the Roasted Beets

For the Salad

Balsamic Dressing (Optional Upgrade)

🔪 Preparation

🔥 Step 1: Roast the Beets

  1. Preheat oven to 200°C / 400°F

  2. Wrap whole beets in foil and roast 45–60 minutes until fork-tender

  3. Cool slightly, rub off skins

  4. Cut into wedges or cubes

  5. Toss warm beets with:

    • Olive oil

    • Balsamic vinegar

    • Salt, pepper

    • Honey (if using)

  6. Return to oven uncovered for 10–15 minutes to caramelize

🥗 Step 2: Assemble the Salad

  1. Spread mixed greens on a serving platter

  2. Top with warm roasted beets

  3. Sprinkle with cheese, nuts, and red onion

  4. Drizzle with balsamic dressing (or pan juices from the beets)

🌟 Flavor & Texture Profile

🍽️ Serving Suggestions

🔄 Variations

🧊 Storage & Make-Ahead

  • Roasted beets: store up to 4 days refrigerated

  • Assemble salad just before serving for best texture

  • Dressing keeps 1 week in fridge

🧠 Pro Tips

  • Roast beets whole first for maximum sweetness

  • Use golden beets to avoid staining

  • Warm beets slightly before serving to enhance flavor

✅ Bottom Line

Balsamic Roasted Beet Salad is a timeless, nutrient-rich dish that delivers bold flavor, elegant presentation, and exceptional balance—perfect for both casual meals and special occasions.


OTHER RECIPES



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.

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Grilled Beets in Rosemary Vinegar





Grilled Beets in Rosemary Vinegar

Earthy, smoky grilled beets paired with fragrant rosemary and bright vinegar create a bold, elegant side dish that works beautifully with grilled meats, fish, or as a warm salad component.

🧾 Ingredients (Serves 4)

  • 4 medium beets, scrubbed

  • 2 tbsp olive oil

  • 2 tbsp red wine vinegar (or balsamic for a sweeter note)

  • 1–2 sprigs fresh rosemary, finely chopped

  • 1 clove garlic, minced (optional)

  • ½ tsp salt

  • ¼ tsp freshly ground black pepper

  • 1 tsp honey or maple syrup (optional, balances acidity)

🔪 Preparation

Step 1: Pre-Cook the Beets (Essential)

Beets must be tender before grilling.

Option A – Boil

  1. Place whole beets in a pot and cover with water

  2. Simmer 30–40 minutes until knife-tender

  3. Drain, cool slightly, rub off skins

Option B – Steam

🔥 Step 2: Grill the Beets

  1. Slice peeled beets into ½-inch thick rounds or wedges

  2. Toss with olive oil, salt, and pepper

  3. Preheat grill to medium-high

  4. Grill 3–5 minutes per side, until lightly charred with grill marks

  5. Transfer to a serving bowl while warm

🌿 Step 3: Rosemary Vinegar Dressing

  1. In a small bowl, whisk:

    • Vinegar

    • Chopped rosemary

    • Garlic (if using)

    • Honey or maple syrup (optional)

  2. Pour dressing over warm grilled beets

  3. Toss gently to coat

➡️ Let rest 5–10 minutes for flavors to absorb.

🍽️ Serving Ideas

🌟 Flavor Profile

  • Smoky from the grill

  • Herbaceous from rosemary

  • Bright & tangy from vinegar

  • Naturally sweet beets balance acidity

🧊 Storage & Make-Ahead

  • Keeps 3–4 days refrigerated

  • Flavor improves after resting overnight

  • Excellent for meal prep and picnics

🔄 Variations

✅ Bottom Line

Grilled Beets in Rosemary Vinegar is a simple yet sophisticated dish that transforms humble beets into a smoky, aromatic, restaurant-quality side.


OTHER RECIPES




How To Cook Beets Ingredients

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.

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HOW TO COOK BEETS



HOW TO COOK BEETS

Beets are versatile, naturally sweet, and easy to cook using many methods. Each technique brings out a different flavor and texture—from earthy and tender to caramelized and crisp.

🔪 Before You Start (Essential Prep)

  1. Choose firm beets with smooth skin and deep color

  2. Trim stems to 1 inch (prevents bleeding)

  3. Rinse well to remove dirt

  4. Do not peel before cooking (except for roasting cubes or raw uses)

➡️ Peels slip off easily after cooking.

🔥 1. Roasting Beets (Best Flavor & Sweetness)

Best for: Salads, sides, meal prep

How to Roast Whole Beets

  1. Preheat oven to 200°C / 400°F

  2. Wrap whole beets in foil

  3. Place on baking tray

  4. Roast 45–75 minutes (size dependent)

  5. Cool slightly, rub off skins, slice or cube

How to Roast Cubed Beets

  1. Peel and cut into cubes

  2. Toss with olive oil, salt, pepper

  3. Roast uncovered 30–40 minutes, turning once

Flavor: Deep, caramelized, naturally sweet

💧 2. Boiling Beets (Fast & Classic)

Best for: Pickling, soups, mashed beets

  1. Place whole beets in pot

  2. Cover with water

  3. Bring to boil, then simmer

  4. Cook 30–45 minutes

  5. Drain and cool

  6. Slip off skins

Pro Tip: Add vinegar or lemon juice to reduce color loss.

♨️ 3. Steaming Beets (Best for Nutrients)

Best for: Healthy diets, baby food

  1. Place whole or halved beets in steamer basket

  2. Steam over boiling water

  3. Cook 30–40 minutes

  4. Cool and peel

Why steam? Preserves vitamins better than boiling.

⚡ 4. Pressure Cooking / Instant Pot (Fastest)

Best for: Meal prep, busy schedules

  1. Place beets on trivet with 1 cup water

  2. Pressure cook:

    • Small: 10 minutes

    • Medium: 15 minutes

    • Large: 20 minutes

  3. Natural release 10 minutes

  4. Peel easily

🔥 5. Grilling Beets (Smoky Flavor)

Best for: BBQ sides, salads

  1. Boil or steam beets until just tender

  2. Slice thickly

  3. Brush with oil

  4. Grill 3–5 minutes per side

Flavor: Smoky, slightly charred

🥗 6. Cooking Beets Raw (No Heat Options)

Best for: Salads, detox meals

➡️ Pair with citrus or vinegar to balance earthiness.

🌿 Cooking Beet Greens (Don’t Waste Them!)

Beet greens are highly nutritious.

  1. Wash thoroughly

  2. Sauté garlic in olive oil

  3. Add chopped greens

  4. Cook 3–5 minutes

  5. Finish with salt and lemon

🧂 Seasoning Ideas (Perfect Pairings)

  • Olive oil + sea salt

  • Balsamic vinegar

  • Goat cheese or feta

  • Garlic & herbs (thyme, dill)

  • Citrus zest

  • Honey or maple syrup

  • Spices: cumin, coriander, black pepper

🧊 Storage Tips

  • Cooked beets last 4–5 days refrigerated

  • Freeze cooked, peeled beets up to 3 months

  • Store beet greens separately (use within 2 days)

⚠️ Helpful Notes

  • Pink/red urine after eating beets is harmless

  • Use gloves when peeling to avoid staining

  • Acid (vinegar, lemon) keeps color vibrant

✅ Bottom Line

Beets are easy to cook, highly adaptable, and delicious using many methods—roasting for sweetness, boiling for speed, steaming for nutrition, pressure cooking for convenience.


OTHER SOURCES

HOWTO 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.

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