How to Cook Beets 4 Ways

Steps

1. 1To Prepare Beets
2. 2Wash beets under cold running water, using scrub brush to gently remove as much surface dirt as possible.
3. 3Place washed beets on cutting board. Cut away leaves and stems, leaving approximately ½-inch to 1-inch of stem attached to beets. Discard trimmed leaves and stems, or save to use in other recipes.
4. 4For Boiled Beets
5. 5Fill large pot with 16 cups water. Place pot on stovetop over medium-high heat and bring water to boil.
6. 6Once water begins to boil, add 1 tablespoon salt and stir to incorporate. Allow water to return to rolling boil.
7. 7When salted water begins to boil, add 4 small beets. Boil beets 20 minutes, then check doneness by piercing beets with fork or knife. Continue boiling as needed until fork or knife easily pierces beets with little to no resistance.
8. 8When beets are tender, use slotted spoon to transfer beets from pot to ice bath. Let beets cool slightly, then gently rub beets with paper towels to remove skins.
9. 9Serve or use boiled beets as desired.
10. 10For Steamed Beets
11. 11Add 2 inches of water to large pot and place pot over medium-high heat. Fit steamer basket into pot, making sure bottom of basket does not touch water in pot.
12. 12Heat water over medium-high heat until steam begins to rise through steamer basket. Once steaming, place 4 small beets in basket and cover with lid.
13. 13Steam beets 25 minutes, then begin checking doneness with fork or knife. Continue steaming beets as needed until fork or knife easily pierces beets with little to no resistance.
14. 14When beets are tender, carefully transfer beets from steamer basket to ice bath. Let beets cool slightly, then gently rub beets with paper towels to remove skins.
15. 15Serve or use steamed beets as desired.
16. 16For Roasted Beets
17. 17Preheat oven to 400° Fahrenheit. Tear 4 sheets of aluminum foil large enough to wrap each beet completely. Set foil sheets aside.
18. 18Place 4 small beets in medium mixing bowl. Add 1 tablespoon extra virgin olive oil and salt to taste. Gently toss beets until completely covered in oil and salt.
19. 19Once beets are well coated, wrap each beet in one sheet of aluminum foil, covering beets completely. Place foil-wrapped beets on baking sheet, leaving space between each foil pouch.
20. 20Place baking sheet in preheated oven. Roast beets 30 minutes, then begin checking doneness. To check doneness, carefully unwrap one beet enough to pierce beet with fork or knife. If utensil does not pierce beet easily, rewrap beet and continue roasting until utensil pierces beet with little to no resistance.
21. 21When beets are tender, carefully remove baking sheet from oven and set aside. Let beets cool slightly, then unwrap and discard foil.
22. 22Serve or use roasted beets as desired.
23. 23For Microwaved Beets
24. 24Prick 4 small beets with tines of fork, creating small vent holes over entire surface of each beet. Be careful not to force tines of fork too deeply into beets.
25. 25Place beets in large, microwave-safe bowl. Add enough water to fill bowl halfway.
26. 26Wet paper towels with water, then wring out excess water so paper towels are just damp. Cover mouth of bowl with single layer of damp paper towels.
27. 27Place covered bowl in microwave. Microwave 4 minutes on full power, then check doneness with fork. If fork does not pierce beets easily, continue microwaving as needed until fork can pierce beets with little to no resistance.
28. 28Once beets are tender, carefully remove bowl from microwave. Discard paper towels and transfer beets to ice bath. Let beets cool slightly, then gently rub beets with paper towels to remove skins.
29. 29Serve or use microwaved beets as desired.