The beets have arrived. Many shy away from them in fear of not knowing what to do with these deep magenta beauties. One thing I suggest is steaming them and adding them to a fresh green (Raindance Harvest Lettuce) salad served with a vinegar based dressing.
Left over cooked beets can be placed in a container (glass is best because of staining) and add a little vinegar. This “kind of” pickles them but makes for an interesting zip the next time you use them.
HOW TO PREPARE
Place beets in steamer basket set in large saucepan with 1 inch of water. Bring to boil; steam over high heat until beets can easily be pierced with thin knife, 30 to 45 minutes, depending on beet size. Drain, cool slightly, and remove skins.
HOW TO PEEL COOKED BEETS
To avoid staining towels or getting your hands messy, cradle cooked beets in a paper towel, pinch the skin between thumb and forefinger, and peel it off.
KEEP BEETS FROM STAINING CUTTING BOARD
Give the cutting surface a light coat of nonstick cooking spray before chopping. Allows for an easy wipe with a paper towel after cutting. The board can then “should” wash up great with dish soap and a plastic scrubber.