18 Amazing Beet Recipes » LeelaLicious (2024)

FAQs

Why not peel beets before roasting? ›

No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process. The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.

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.

Whatever the cooking method, you can minimize bleeding by not peeling the skin and by not slicing off the tops of the beets. Peeling after cooking is simple; the skin slips right off with a paper towel.

Let the beets cool

Wait about 20 minutes for the beets to cool. It'll make the beets easier to handle for peeling, and may help reduce the staining involved.

Did you know that there's a scientific reason that these little earth gems make you feel good? Now you do! Beets are a fantastic source of the chemical betaine anhydrous and the amino acid tryptophan, both of which are shown to improve your mood.

Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.

Gout is an extremely painful condition caused by an increased uric acid level in your blood. The oxalates found in beets can increase your uric acid level, meaning that too many beets can lead to gout. To avoid this, stick to no more than a single half-cup serving of beets per day.

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole. Incidentally, to get beet stains off your hands, wet them, rub them with coarse salt, then wash with soap.

How do you eat beets so they taste good? ›

My preferred method is to roast beets, which concentrates their flavor and boosts their sweeter side. Wash and wrap them in aluminum foil and place them in a 400° oven for 40–60 minutes, or until fork tender.

Yes, you can. It's completely safe to drink water that has been used to boil beetroots.

The best use for beet stock--the water you boiled fresh beets in--is to drink it. Make sure, of course, you wash the beets before boiling so your stock is free of unwanted icky stuff. Beet stock is just one of the four ways you can use fresh beets.

TIPS FOR cooking beets

Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.)

Every part of the beet—from the stem to the bulb—is edible. If you're using the whole beet, be sure to wash it well before cooking to get rid of any fertilizers or dirt. You can peel the beet before cooking or eat it with the skin on. Beets have a distinctive, earthy flavor.

Step 4: cool

Just remove the beets from the oven and let them sit for 15-20 minutes, or until they're cool enough to handle.