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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?
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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. |
Thanks Anna, they sound delicious! Never thought of just scrubbing and leaving the skins on.
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Originally Posted by Annaquilts
(Post 5825406)
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. |
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!
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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.
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Originally Posted by Nancy Ingham
(Post 5825760)
How much vinegar and cornstarch do you use? I love beets and would like to try your recipe.....Thanks!:)
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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. |
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
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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!
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