how do i cook beets ?

Answer 1

BEET FLOWERS AND BEET GREENS VINAIGRETTE

12 small beets with the greens (about 4 pounds)
1/2 teaspoon Dijon-style mustard
1 1/2 tablespoons red-wine vinegar
1/4 cup olive oil
1 scallion, sliced thin diagonally



Cut the beet greens from the beets, leaving about 1 inch of the stems attached to the beets, and reserve 16 of the beet leaves. Scrub the beets, wrap them in small groupings tightly in foil and in a baking pan roast them in a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. The beets may be roasted 1 day in advance and kept covered and chilled.
Rinse the reserved beet leaves, in a steamer set over simmering water steam them, covered, for 1 minute, and transfer them with tongs to paper towels to drain. In a small bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

Peel the beets and trim the stem ends flat. Standing each beet on its stem end, cut parallel slices into but not through the beet at 1/4-inch intervals, stopping about 1/2 inch above the root end. Rotate each beet 90 degrees and cut parallel slices in the same manner to form a crosshatch pattern, keeping the stem end intact. Arrange 4 of the beet leaves on each of 4 plates and arrange the beets on the leaves. Drizzle the beets with the dressing and sprinkle them with the scallions.

Serves 4.

Answer 2

Roasting definately brings out the flavor

ROASTED BEETS

SERVES 4

These are delicious. I especially like them served on a bed of Sautéed Beet Tops.

INGREDIENTS

* 1-1/2 pounds medium red beets, peeled and quartered
* 3 tablespoons olive oil
* 1 tablespoon minced fresh garlic
* Salt and pepper to taste

Preheat oven to 375° F. Place the beets in a small roasting or baking dish in one layer. Drizzle with the oil. Add the garlic, salt and pepper. Toss to combine. Roast until fork-tender, about 30 minutes. Serve hot or room temperature.

Note: If you can get baby beets, roast them whole with the peel on. The peel will slip off easily when cooked.

Answer 3

Steamed or boiled is best. If you're adding them to other ingredients, then cook the stuff in a separate pot from the beets and then add the beets last. Otherwise they will stain the rest of the food. If it is stained, it would taste fine but look weird.

Answer 4

Amount for 4 servings: 5 medium (about 1 1/4 pounds) When shopping; Look for firm, round, smooth beets of a deep red color; fresh tops.

TO PREPARE: Cut off all but 2-inches of beet tops. Wash beets and leave whole with root ends attached.

TO COOK: Heat 6 cups water, 1 Tablespoon vinegar (to preserve color) and 1 teaspoon salt to boiling. Add beets. Cover and heat to boiling; reduce heat. Boil until tender, 40 to 50 minutes; drain. Run cold water over beets; slip off skins and remove root ends. Slice, dice or cut into shoestring pieces.

TO STEAM: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place medium whole beets in basket. Cover tightly and heat to boiling; reduce heat. Steam until tender, 45 to 50 minutes. Add boiling water during steaming if necessary. Run cold water over beets; slip off skins and remove root ends. Slice, dice or cut into shoestring pieces.

Answer 5

Peel them first like you would a potatoe or carrots. There is no need to cut the beetroots to pieces. Bring water to boil, put beets in whole and wait till it is tender like boiled potatoes. Take it out and store them in a plastic container, put in the fridge for later use.

Answer 6

Boil them till they are tender-- Test with a fork like potatoes don't over cook the flavor is best when firm.

Answer 7

Peel and boil like potatoes and swedes

Answer 8

either boil them until tender - or wrap tightly in foil and bake.

Answer 9

peel and boil
like potatoes

Answer 10

with great care.