Much maligned and often misunderstood, beetroot is one of those vegetables where you either love it or loathe it and there’s nothing in between. Earthy and naturally sweet they can be deliciously complex but only if they’re treated right.
Prep Them Right
Unless you’re using them immediately after you buy them then a little work to store them correctly can help them last longer.
- Cut off the green leaves leaving 1 inch of stem attached
- Wrap them in paper towels and put them in an airtight bag or container.
This will help them last for up to 2 weeks longer and when you’re ready to cook them, just give them a gentle scrub to remove the dirt and debris and they’re ready to be cooked.
Decide How You Want Them
Beets aren’t fussy about how they’re cooked. Boiled, roasted steamed or grilled they can be equally delicious in all forms if you know the secrets to bringing out their true potential. They can be used in soups, salads, hummus or even smoothies, but if you’re looking to store the cooked beets for a while, it’s better to peel them and store them in the fridge in an airtight container.
Roast Them Right
The slow process of roasting draws out the natural sweetness of the vegetable and highlights the earthy flavours but it can take a while so it’s not the best option for a busy day.
- Remove the root of the beets and towel dry them to remove extra moisture.
- Toss them in a little bit of oil, salt and pepper.
- Wrap them in foil and place them in an oven-safe dish.
- Roast them at 200°C for around 45 minutes. Larger beets might take longer.
- Let them cool completely before trimming the stems and removing the skin.
Make It Snappy
Microwaving beetroot is the fastest way to go about it when still retaining all the flavour. Bigger beets might not be ideal for this though because they can tend to get rubbery on the outside before the centre is cooked through.
- Place washed beets in a microwavable dish and pour in half an inch of water.
- Cover the dish with a lid or plastic wrap.
- Microwave on the highest setting for 10-12 minutes or until tender.
- Let them cool completely before trimming the stems and removing the skin.
Make It Steamy
The healthiest method of all is steaming since all the vitamins and natural nutrients are retained and the beets stay beautiful and vibrant.
- Trim the stems off cleaned beets
- Cut them into cubes or wedges.
- Bring 4 inches of water to a rolling boil in a large pot and place a steamer basket inside but not touching the water.
- Cook for around 20 minutes until tender.
- When they’re cool, remove the skins.
Also Read: Make Beets Your New Favourite Food By Adding Them To Your Diet
Boil Boil Baby
This is not an ideal treatment for beets since it pulls out a lot of the colour and flavour of the vegetables into the hot water but it can be a quick and fuss-free way to make them work.
- Clean the beets and trim the roots and stems.
- Cover them with water and bring the pot to a boil and simmer them for 25-35 minutes until tender.
- When they’re cooked place them in a bowl of ice water to help loosen the skins before peeling them off.
Now that your beets are cooked, they’re ready to add flavour, sweetness and colour to your dish!