Four Ways To Cook Beets Recipes

SIMPLE ROASTED BEETS

Simple Roasted Beets image

Wrap beets in foil before roasting for perfectly tender results.

Provided by Food Network Kitchen

Time 55m

Yield 4-6

Number Of Ingredients 4

Ingredients

6 to 8 medium red or golden beets (about 2 pounds)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional

Steps:

Preheat the oven to 425 degrees F.
Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
Slice and dress the beets as desired and serve.

BEETS

Beets image

Canned beets never tasted so good.

Provided by Michele O'Sullivan

Categories Side Dish Vegetables

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (16 ounce) can sliced beets, drained with liquid reserved
2 teaspoons lemon juice
½ teaspoon salt
1 tablespoon brown sugar
1 teaspoon cornstarch
1 tart green apple, peeled and sliced

Steps:

In a large skillet over medium heat, combine 1/2 cup of the beet liquid, lemon juice, salt, brown sugar and cornstarch; mix well. Cook, stirring, until thickened and clear. Stir in beets and apple. Reduce heat to low and gently simmer for 15 minutes.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 16.6 g, Fat 0.2 g, Fiber 2.7 g, Protein 1.2 g, Sodium 512.1 mg, Sugar 13.1 g

BETTY CROCKER HOW TO COOK BEETS

Betty Crocker How to Cook Beets image

Make and share this Betty Crocker How to Cook Beets recipe from Food.com.

Provided by carrie sheridan

Categories Vegetable

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 3

Ingredients

3 -4 whole beets
salt
vinegar

Steps:

[If you can, buy beets with the stems and greens still attached, as they come out of the ground.
Ask the produce manager at your grocery or health food store to buy organic beets with the nourishing leaves attached!]].
Cut off all but 2 inches of the green stems.
Save the leaves because they are very nutritious and can be steamed, sauteed or shredded in salads!
Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!].
Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar).
Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets.
Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red.
To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley.
NOTE: i prefer to steam my vegetables in an OSTER mechanical food steamer available cheap with free shipping from amazon.com - so i peel and slice mine for faster cooking as i do for all potatoes.
But you can steam this in a covered pot with a steamer insert also - just make sure the water doesn't evaporate: bring the salted water with more vinegar added to a boil and add the steamer insert and beets. Cover and steam on medium or medium low heat until they are your desired tenderness.
One thing is for sure - never peel or cut the stems or roots if steaming or boiling whole - it's SO much easier not to have red dye and red water dripping everywhere - and the skins come right off easily once cooked. Peeling is a waste of time and makes a mess!

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Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with oil and season with salt and pepper. Cover dish tightly with foil; roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins.
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