+ Reply to Thread
Page 1 of 3 1 2 3 LastLast
Results 1 to 10 of 23

Thread: Fresh Beets

  1. #1
    thetraveler51558 is offline Culinarian thetraveler51558 is on a distinguished road
    Join Date
    Jun 2009
    Posts
    10

    Default Fresh Beets

    Bought a bunch of beets at the farmers market.
    What do I do to cook them?
    Do I peel them when raw or cook them first?
    What is a good way to cook them?

  2. #2
    Mama Mangia's Avatar
    Mama Mangia is offline Master Chef Mama Mangia will become famous soon enough Mama Mangia will become famous soon enough
    Join Date
    Jun 2006
    Posts
    8,293

    Default

    Fresh beets can be boiled, roasted, microwaved, sauteed, steamed or charcoal roasted.


    Wash the beets and trim the ends off before cooking.

    Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Slip off the skins under running water and slice or dice.

    If boiling, cook the beets for 20 to 30 minutes, or until tender.

    If using a microwave oven, cook the beets with a little water for 8 to 15 minutes.

    Match beets with orange (juice and zest), ginger or both.

    Dress beets with a vinaigrette. Serve warm or at room temperature. Add some sweet onion, parsley, and hard-boiled egg chunks for a hearty salad.

    Keep the beet greens - you can cook and eat these like any other slightly bitter greens.

    If you're mixing beets with other vegetables (in a salad, for instance), cook and dress the beets separately and add them last. Their vivid color will seep into everything else otherwise.

  3. #3
    The Ironic Chef is offline Master Chef The Ironic Chef is on a distinguished road
    Join Date
    Dec 2008
    Location
    The Jersey Shore
    Posts
    1,081

    Default

    Be careful peeling them beets. They stain everything.

  4. #4
    scubalaydee's Avatar
    scubalaydee is offline Executive Chef scubalaydee is on a distinguished road
    Join Date
    Oct 2009
    Location
    New York
    Posts
    311

    Default

    yup but they are so good if you have a low blood count eating beets helps

  5. #5
    The Ironic Chef is offline Master Chef The Ironic Chef is on a distinguished road
    Join Date
    Dec 2008
    Location
    The Jersey Shore
    Posts
    1,081

    Default

    There is nothing like a good serving of pickled beets with a pot roast.

  6. #6
    Cook Chatty Cathy is offline Master Chef Cook Chatty Cathy is on a distinguished road
    Join Date
    Nov 2007
    Location
    N. GA
    Posts
    3,950

    Default

    I love fresh beets prepared just as though you were doing potatoes; boiled, drained, then salt pepper and butter. Yum-yum!!!

  7. #7
    CanMan's Avatar
    CanMan is offline Master Chef CanMan is on a distinguished road
    Join Date
    Mar 2008
    Location
    Southern California
    Posts
    598

    Default

    I prefer to roast them which saves all that precious juice. Leave about 1/2"-1" of the tops on and leave the root on, otherwise the beet will bleed. Wrap in Aluminum Foil and roast at about 350°F (or higher is possible) for about 60 minutes. Check for doneness. A knife should enter with no resistance.

    Remove from the oven and let cool enough that you can handle them. Wearing cloves (unless you want to be caught "red handed"), cut off the tops and bottoms and then use paper towel to wipe off the skin or peel using the edge of a paring knife.

    Slice or dice and enjoy.

  8. #8
    scubalaydee's Avatar
    scubalaydee is offline Executive Chef scubalaydee is on a distinguished road
    Join Date
    Oct 2009
    Location
    New York
    Posts
    311

    Default

    thats exactly how my mother prepared her beets to be served at every Sunday family dinner

  9. #9
    sevgi is offline Sous Chef sevgi is on a distinguished road
    Join Date
    Apr 2010
    Posts
    31

    Default

    I've never roasted beets, but I think I will try it. I've always boiled them. Once cooled, I add a couple tablespoons of Red Wine Vinegar, 1 tablespoon of extra virgin olive oil, and minced garlic. It's a great side dish. But yeah, they stain bad, so you need to be careful!

  10. #10
    Cook Chatty Cathy is offline Master Chef Cook Chatty Cathy is on a distinguished road
    Join Date
    Nov 2007
    Location
    N. GA
    Posts
    3,950

    Default

    Also Beet Juice is delicious when mixed with carrot juice...AND HEALTHY TO BOOT!!!

+ Reply to Thread
Page 1 of 3 1 2 3 LastLast

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts