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Thread: How do you cook beets?

  1. #1
    Power Poster
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    How do you cook beets?

    I love beets but I would like some suggestions on how to cook them. Currently I peel my dry beets with no water (water makes them bleed) and slice, dice and cook in water on the stove for 45 minutes or until tender. My mother used to boil the whole beet and then skin and slice them but that took a looooong time. Anyone else have any hints for making the job easier or faster?

  2. #2
    Super Member Annaquilts's Avatar
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    I scrub the whole beet. Wash the leaves. Cut off the root and the stem/leaf part. Put about 1 1/2 in. filtered water in a pot. Cut beet in slices. Cut leaves and stems. I do not take the skin off. It has good vitamins. Put it all in the pot,cover with a snug fitting lid, bring to a rapid boil, reduce heat to low boil and simmer till slices are firm but eassy to pierce with a fork. I then add mild vinegar with corn starch disolved in it, bring back to a boil when stirring till beets are glazed. (Harvard beets)If desired a pinch of seal salt.

    My mother was thaught in europe and she would discard the leaves, boil the whole beet and then peel them. She would then slice them on the slicer part of a grater. Then back in the pan to add the vinegar/ cornstarch.

    We like the left overs just cold as a little side salad or by the regular salad.
    Anna Quilts

  3. #3
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    Thanks Anna, they sound delicious! Never thought of just scrubbing and leaving the skins on.

  4. #4
    Senior Member Nancy Ingham's Avatar
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    Quote Originally Posted by Annaquilts View Post
    I scrub the whole beet. Wash the leaves. Cut off the root and the stem/leaf part. Put about 1 1/2 in. filtered water in a pot. Cut beet in slices. Cut leaves and stems. I do not take the skin off. It has good vitamins. Put it all in the pot,cover with a snug fitting lid, bring to a rapid boil, reduce heat to low boil and simmer till slices are firm but eassy to pierce with a fork. I then add mild vinegar with corn starch disolved in it, bring back to a boil when stirring till beets are glazed. (Harvard beets)If desired a pinch of seal salt.

    My mother was thaught in europe and she would discard the leaves, boil the whole beet and then peel them. She would then slice them on the slicer part of a grater. Then back in the pan to add the vinegar/ cornstarch.

    We like the left overs just cold as a little side salad or by the regular salad.
    How much vinegar and cornstarch do you use? I love beets and would like to try your recipe.....Thanks!

  5. #5
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    I roast mine in the oven. I wash them, coat with olive oil amd wrap all together in tin foil.. 350 until done... Depends on the size of beets. When done, I put on some plastic gloves to keep from having beet hands and rub the beet skin right off the beets. comes off easy. Cut & season. All that lovely beet taste stays in the beets not in the water and down the drain. This is the only way we eat beets. Tastes great!

  6. #6
    Senior Member tlambing's Avatar
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    I just cut them in half and put them into my pressure cooker 10 minutes for medium size and 15 for large. Perfect every time The skin falls right off.
    Last edited by tlambing; 01-30-2013 at 12:37 PM. Reason: for got something
    "will you pay attention to me now?" ~Frankie~

  7. #7
    Super Member Annaquilts's Avatar
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    Quote Originally Posted by Nancy Ingham View Post
    How much vinegar and cornstarch do you use? I love beets and would like to try your recipe.....Thanks!
    I cook very large quantities (5 very large beets for 10 people) and only use 1/2 cup of vinegar and 1 TBS of corn starch. I also use some of the water the beets were boiled in. You can also use some of the juice from your dill pickle jar. I used to but now am allergic to spices.
    Anna Quilts

  8. #8
    Power Poster QuiltE's Avatar
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    I do the same as your Mother did ... boil them and then slip the skins.
    They're delicious as mixed roasted veggies ... pre-cook and add to the mix.

    A more recent beet dish are the raw shredded beets in salads. I've had it and quite enjoyed, but sorry, no recipe.
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  9. #9
    Senior Member QuiltNama's Avatar
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    I scrub, cut in half, olive oil and sea salt, wrap in foil and bake about 45 mins. in 375 oven. Yummy when they are done

  10. #10
    Super Member patski's Avatar
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    I wash it off and cut off the root and wrap in foil and bake for 45 minutes at 350, the peel falls off and you have all the flavor. I also use the stems in soups and stews!
    Patski
    always learning

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