How do you cook beetroot ?

Question

do you boil it. peel it ?

Answer 1

Beet (beetroot) cooking tips
• Be gentle when washing beets. You want the thin skin to remain intact for cooking.
• Although beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled or otherwise cooked before eating.
• Choose beets of uniform size to promote even cooking.
• To retain nutrients and color, boil, bake or steam without peeling first. The skin will easily rub off under cold running water after they are cooked.
• When trimming, leave at least an inch of the leaf stems attached and do not remove the root. The stem and root are removed after cooking.
• If you must peel before cooking, a swivel vegetable peeler works better than a paring knife.
• For best flavor, bake beets instead of boiling or steaming.
Wrap them in foil to avoid staining.
• Plan on 3 to 4 small beets per serving.
• 3 medium beets = about 2 pounds fresh beets with tops
• 1 pound fresh beets trimmed = about 2 cups sliced or chopped
• 1 pound fresh beets trimmed = 3 to 4 servings
• 1 16-ounce canned whole beets = about 2 cups
• 1 8-ounce can sliced beets = about 1 cup
• Complementary herbs and spices: allspice, bay leaf, cloves, chives, dill weed, garlic, mustard seed, thyme, and citrus.
• To avoid staining your fingers, wear rubber gloves when handling beets.
• To remove beet juice from fingers, rub with wet salt and lemon juice and then wash with soap and water. For cutting boards and plastic containers, use a bleach solution.
• 1 Tablespoon of vinegar added to beet cooking water will not only reduce the odor of the cooking beets, but also help them retain their bright color.
• For older beets, try adding a pinch each of sugar and salt to each cup of cooking water to revive sweetness and color.
• Beets are naturally high in sodium, so no salt is necessary in the cooking water.
• To microwave whole beets, pierce the skin and place one pound in a micro-proof dish with 2 Tablespoons of water. Cook on high for 9 to 12 minutes. Let rest for 5 minutes before cooling and peeling.
• To avoid bleeding of color into other ingredients, add beets just before serving if possible.
• Grated raw beets make a tasty addition to salads.

Answer 2

Boil it with the skin still on it
stick it with a fork to see if it's done
then take it out of the water and let it cool then peel it with a knife

Answer 3

put it in boiling salted water (don't peel it, or the colour will leach out of it). when they are softened (about 20 minutes) immerse them in cold water, the skin will slip off easily using your fingers. Roasted beetroot (cooked like baked potatoes) is also delicious, you can peel it before baking, but separate it from other vegies as it will colour them.

Answer 4

I love beets in all shapes and forms, the root and the green.
I prefer to steam the greens and eat with butter. The root I will eat cooked many ways as described above, but my very favorite I discovered one day when I was making oven roasted potatoes with olive oil, garlic & herbs and decided to throw in some carrots and beets for color. The beets had enough sugar in them to caramelize, my dinner guest and I picked out all the beets first off when we tasted them!

Answer 5

You can boil it or steam it until tender, or eat it raw. Beware however, that it will cause stains that are very difficult to get out, so be careful and wear an apron.