How To Cook Beets 4 Easy Methods Jessica Gavin Roasted whole beets will keep about 3 to 5 days in a sealed container. step 1: wash the beets. then trim off all but about 1 inch of the beet greens. leaving on the stem while roasting helps keep the beets from “bleeding” out red juice in the oven. step 2: rub the beets lightly with olive oil. Fill the bottom of a steamer with 2 3 inches of water. while the water is heating, wash beets, leaving 2 inches of tap root and 1 inch of the stem on the beets. cut beets into halves or quarters (depending on beetroot size). do not peel. peels retain beet nutrients while cooking.
How To Cook Beets 3 Methods Scrub the beets well. halve smaller beets, or quarter if large (no need to peel). place the beets on the baking sheet. drizzle with 1 tablespoon extra virgin olive oil, season with 1 2 teaspoon kosher salt, and toss until evenly coated. arrange in an even layer. roast until knife tender, 30 to 40 minutes. Method 1: boil. one of the easiest ways to cook beets is to boil them. bring a large pot of water to boil, then add the whole beets right in. cook them, with a lid on, until they are fork tender. this method takes anywhere from 25 40 minutes, depending on the size of your beets. Pour 1 cup of water into the instant pot. place a trivet or steamer basket in the pot and place the beets on top. close the lid, seal and cook on high pressure for 16 minutes. do a quick release by turning the venting knob to the venting position to release all the pressure. open the lid and remove the beets. In a large pot over high heat, place the beets, vinegar, bay leaf, garlic and salt. add enough water to cover the beets completely, bring water to a boil, and then reduce to a simmer. cook until fork tender, about 30 40 minutes, depending on the size. allow to cool for 10 minutes and peel under cool running water.
Comments are closed.