Beet / Beetroot Cooking Tips• Be gentle when washing beets. You want the thin skin to remain intact for cooking.
• Although beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled or otherwise cooked before eating.
• Choose beets of uniform size to promote even cooking.
• To retain nutrients and color, boil, bake or steam without peeling first. The skin will easily rub off under cold running water after they are cooked.
• When trimming, leave at least an inch of the leaf stems attached and do not remove the root. The stem and root are removed after cooking.
• If you must peel before cooking, a swivel vegetable peeler works better than a paring knife.
• For best flavor, bake beets instead of boiling or steaming. Wrap them in foil to avoid staining.
• Plan on 3 to 4 small beets per serving.
• 3 medium beets = about 2 pounds fresh beets with tops
• 1 pound fresh beets trimmed = about 2 cups sliced or chopped
• 1 pound fresh beets trimmed = 3 to 4 servings
• 1 16-ounce canned whole beets = about 2 cups
• 1 8-ounce can sliced beets = about 1 cup
• Complementary herbs and spices include allspice, bay leaf, cloves, chives, dill weed, garlic, mustard seed, thyme, and citrus.
• To avoid staining your fingers, wear rubber gloves when handling beets.
• To remove beet juice from fingers, rub with wet salt and lemon juice and then wash with soap and water. For cutting boards and plastic containers, use a bleach solution.
• 1 Tablespoon of vinegar added to beet cooking water will not only reduce the odor of the cooking beets, but also help them retain their bright color.
• For older beets, try adding a pinch each of sugar and salt to each cup of cooking water to revive sweetness and color.
• Beets are naturally high in sodium, so no salt is necessary in the cooking water.
• To microwave whole beets, pierce the skin and place one pound in a micro-proof dish with 2 Tablespoons of water. Cook on high for 9 to 12 minutes. Let rest for 5 minutes before cooling and peeling.
• To avoid bleeding of color into other ingredients, add beets just before serving if possible.
• Grated raw beets make a tasty addition to salads.
More About Beets (Beetroot):• Beet Cooking Tips
• Beet (Beetroot) Selection and Storage
• Beet History
• Beet Fact Sheet - Beets at a Glance
• Beet Recipes
Beet / Beetroot Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
|•||Chez Panisse Vegetables|
|•||Vegetables Every Day|
|•||Mollie Katzen's Vegetable Heaven|
|•||The Roasted Vegetable|