How do you cook beets?

Question

I need to know how to cook beets from the garden and are they any good? I like the pickled beets.

Answer 1

Beets are a root vegetable and are very good roasted. I have a recipe for, not surprisingly LOL, "Roasted Root Vegetables." You cut up equal amounts of carrots, turnips and beets (into chunks), put them on a baking sheet, spray them with olive oil baking spray (or drizzle them), sprinkle a little salt and pepper to taste (for a different flavor, throw a little cinammon on there - good for the holidays) and bake at 450 until they're tender (I don't have the recipe in front of me, but you could start checking them at about 20 minutes and go from there).

It's quite tasty :)

Answer 2

Here's a recipe for Spiced Pickled Beets from allrecipes.com

Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time."
Original recipe yield: 8 servings.


INGREDIENTS:

* 2 1/2 cups sliced canned beets, juice reserved
* 1/2 cup apple cider vinegar
* 2 tablespoons sugar
* 2 whole cloves
* 3 black peppercorns
* 1 bay leaf
* 1/2 teaspoon salt
* 1 small onion, sliced

DIRECTIONS:

1. Place the beets into a medium bowl and set aside.
2. In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

Answer 3

Pickled Beets
I use beets from the garden and these are much better than the pickled beets you buy in cans.
3 quarts cooked and peeled small beets
1 1/2 cups water
3 1/2 cups cider vinegar
2 cinnamon sticks
2 cups sugar
1 teaspoon whole allspice
1 teaspoon salt
6 pints

1. To cook fresh beets, cut tops off, leaving 2" of stems and the tap roots.
2. Wash and cover with water.
3. Boil'till tender.
4. Drain and cool.
5. Slip skins off.
6. Set aside.
7. Combine remaining ingredients and simmer 15 min.
8. Pack beets into jars; pour hot syrup over beets, leaving 1/2" headspace.
9. Screw on lids.
10. Process 25 min.
11. in hot water bath or steam canner.

Fresh beets are great!!! Get ready to have "red" all over your hands...lol

Answer 4

You cut the tops off about an inch from the beet and wash....Put in a pan and cover with water...Cook until tender...Cut off the rest of the top down to the beet and slide the skin off the beet.....slice or dice and put in a jar with pickling spice and vinegar.

Answer 5

Wash those beets, and scrub them good too! Peel them and cube them. Fill a pot with wate,and put in a couple teaspoons of sea salt, and apple cider vinegar. Boil water, and place beats in the pot,
cover with a lid and cook to your preference. I do not like mushy beats so five to seven minutes is usually okay, some times less.
you can turn down the mixture once it boils. Set to simmer, and enjoy some beets maybe with a little butter too! ENJOY!

Answer 6

My favorite way to cook beets for our family is to chop them into bite sized pieces (careful, the juice will stain!). Toss them into a pan that's been coated with oil or cooking spray and cook until almost soft and starting to brown. Sometimes I'll add carrots or sweet onions, depending on my mood and what we have on hand. Add enough balsamic vinegar to coat the veggies. Cook briefly to reduce the liquid and "glaze" the beets. Sprinkle with salt & pepper to taste.

My kids (6&2) will gobble these up, especially if I add carrots. I think they love the vibrant purplely-pink color just as much as the taste.

Hope this helps!

Answer 7

i love to roast beets at high temperature -- 450-475 degrees -- because it intensifies the flavors. preheat oven. get baking pan, line with foil for easy cleanup. put beets in. lightly coat beets with olive oil. salt, pepper, roast until fork tender, usually an hour (unless small beets). let them cool, then slice.

thinly sliced beets with thinly sliced manchego cheese makes a great salad...
as does thinly sliced beets tossed with slices of oranges and red onion.

Answer 8

Cut the tops off, wash, rub with oil, salt and pepper. Wrap air tight in foil and roast at 350 for about an hor depending on size. Cool slightly and rub the skin off with a dry rag.

Answer 9

you peel them and boil them til they are tender. I personally prefer pickled beets.

Answer 10

boil til al dente, remove frm water , cool then peel and slice, really simple