Steamed Beets

beets

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.

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5 Responses to “Steamed Beets”

  1. Alison June 24, 2010 at 6:53 pm #

    I never liked beets until today. Got a fresh bunch from the Good Food Collective, steamed them per the instructions above, and I can’t stop eating them! Good stuff!

  2. Jules June 25, 2010 at 4:17 pm #

    What do you do with the leaves and stalks?

  3. Katie April 8, 2012 at 4:48 am #

    You could compost the stalks or try something from this website: http://www.attainable-sustainable.net/five-ways-to-use-beet-greens/

  4. Deborah July 9, 2012 at 7:31 pm #

    We love beets, but we’ve had plenty the last two weeks. Is it possible to steam them and save them?

  5. Karl Lorandeau April 21, 2013 at 1:39 am #

    The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption…

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