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How do you cook beets?
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I love beets and make them all the time. Here is the best way:
1) Clean off dirt and long stems (leave skin on)
2) Get a piece of foil big enough to cover and slightly tent them.
3) Put beets on foil , drizzle with EVOO and a nice gray salt ( Kosher salt can be used as well
4) Toss well
5) Wrap them up in foil
6) Cook for about 45 -1 hr in 400 oven (less time if they are very small)
let cool, peel, slice and eat
good warm or cold, toss in salad,
good with sliced fennel, orange slices
good luck
1) Clean off dirt and long stems (leave skin on)
2) Get a piece of foil big enough to cover and slightly tent them.
3) Put beets on foil , drizzle with EVOO and a nice gray salt ( Kosher salt can be used as well
4) Toss well
5) Wrap them up in foil
6) Cook for about 45 -1 hr in 400 oven (less time if they are very small)
let cool, peel, slice and eat
good warm or cold, toss in salad,
good with sliced fennel, orange slices
good luck
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.
• 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.
Voted as best: bunnyphuphu
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