Best 4 How To Boil Beets Recipes
Beets, also known as beetroot, are a versatile and nutritious root vegetable that can be enjoyed in a variety of dishes. They are packed with essential vitamins, minerals, and antioxidants, making them a healthy addition to any diet. This article offers a comprehensive guide to boiling beets, a fundamental cooking technique that unlocks their earthy sweetness and vibrant color. We'll explore three distinct methods for boiling beets: the classic stovetop method, the speedy microwave technique, and the hands-off slow cooker approach. Each recipe provides step-by-step instructions, helpful tips, and variations to suit your preferences. Whether you're a seasoned cook or a beginner, this guide will equip you with the knowledge and skills to perfectly boil beets for salads, soups, roasted dishes, and more.
Let's cook with our recipes!
PICKLED BEETS
This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Provided by SHARON HOWARD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 60
Number Of Ingredients 5
Steps:
- Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
- In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
BETTY CROCKER HOW TO COOK BEETS
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
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!
HOW TO BOIL BEETS
This recipe will give you the confidence to learn how to prepare and make healthy beets. Use a dutch oven to boil the beets on the stove--it's so simple! Learn all the techniques, methods, tips, and tricks to make beets taste good. You'll be wondering why it took you so long to make beets a part of your diet.
Provided by Brooke
Categories Vegetable side
Time 1h5m
Number Of Ingredients 3
Steps:
- Remove the tops from the beets, but leave a two inch stem. This will help the pigment from leaching into the water.
- Wash and dry the beet roots.
- Add the vinegar and the beets to a large pot of water, then cover and bring to a boil. Stir in the salt and reduce the heat to medium low. Simmer until fork tender, roughly 30 to 45 minutes.
- Use a fork or slotted spoon to remove them, then let them cool. Cut off the root and stem and discard.
- Optional: Keep the beet water. Read the post for ideas on how to use it.
- Peel by using a piece of paper towel to wipe the skin off or peel under running water.
- Keep whole, quarter, slice, cube or puree depending on your recipe.
- Herb butter (try fresh dill, mint or tarragon)
- Balsamic glaze
- Beet juice reduction sauce
- Chopped caramelized or candied pecans on a salad of mixed greens
Nutrition Facts : Calories 74 kcal, Sugar 11 g, Sodium 395 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 16 g, Fiber 5 g, Protein 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
BOILED BEETS
Steps:
- Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets.
Tips:
- Choose the Right Beets: Select firm, smooth beets with deep red color. Avoid those with cuts, bruises, or blemishes.
- Scrub and Trim: Use a vegetable brush to scrub the beets under running water. Remove the tops and tails, leaving about 1 inch of stem.
- Leave the Skin On: Boiling beets with the skin on helps retain their color and nutrients. You can peel them easily after cooking.
- Add Aromatics: Enhance the flavor of your beets by adding aromatics like garlic, onion, or bay leaves to the boiling water.
- Use a Large Pot: Beets tend to expand while cooking, so use a large pot to prevent overcrowding and ensure even cooking.
- Boil Until Tender: Check the tenderness of the beets by piercing them with a fork. They should be tender but still hold their shape.
- Preserve the Cooking Liquid: Don't discard the cooking liquid. It's rich in nutrients and can be used in soups, sauces, or as a natural food coloring.
Conclusion:
Boiling beets is a simple yet effective way to prepare this versatile vegetable. By following these tips and using the step-by-step instructions provided, you can easily achieve perfectly cooked beets that are tender, flavorful, and packed with nutrients. Whether you're using them in salads, soups, or as a side dish, boiled beets add a delightful touch of color and flavor to any meal. So next time you're looking for a healthy and delicious addition to your culinary repertoire, give boiled beets a try!
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