how do I cook fresh beets?

Answer 1

They're delicious roasted. Give them a quick scrub, cut the greens off, put them in a foil pouch and roast them whole until they're tender. Then just pull the skins right off and serve with olive oil and salt, or a few sprinkles of vinegar, which is a nice counter to the sweetness of the beet.

Answer 2

pass over beet preserves
2 pounds of beets
1/1/2 pd sugar
3/4 c water
1 lemon and slice thin
2 ounces blanched -chopped
1 teaspoon ginger
use the fresh beets from the russel boil until tender drain & cool and peel peel off the slipery film slice & rinse cut the beets in to strips or dice bring the sugar & water to a boil add beets cook 1 hour

all the beets do the same way boil take off skin then make you recpie

Answer 3

First of all, wash most of the mud off of them. Cut off the leaves but leave at least an inch of the stems and all of the bottom root. Otherwise, all of their color will come out while you're simmering them. Put them in a pan and add 1 to 2 inches of water. Bring to a boil, then simmer (covered) until tender. Average size beets take about 40 minutes to simmer. Drain in a colander, then rub the skins, tops and stems off of them while still very warm. Then slice or dice or whatever you're wanting to do with them. I normally pickle mine or just butter them to serve warm. Or there's Harvard style beets. I find they don't need any salt.

My dad loved the beet tops (the leafy parts without the stem) just steamed like cooked spinach. Then sprinkled with balsamic vinegar.

Answer 4

roast them in foil pouches. Cut off all but 1 inch of the greens. Leave the long root intact if it hasn't already been cut off (prevents juices from leaking out). Wrap each beet in foil and pop them in the oven. (Sometimes I like adding a touch of olive oil and fresh rosemary to the packet)

When they are done you will start smelling them. Usually about an hour, depending on the size and oven temp. Open the pouches and let them cool a bit, then you can rub the skins right off with paper towels. I usually put my hands in a plastic bag before doing this. Beets stain!

The result is a really nice, concentrated, earthy flavor. I like it better than boiling.

BTW, you can eat the greens too. Just sautee them like you would a tender green like swiss chard.

Answer 5

Clean them very well. Cut off the stems. You can boil them until they are soft. The skins will slide right off.

Answer 6

I simmer them for about an hour, depending on size, and then rub the skins off.

Answer 7

I roast them on 400 oven until they're soft with honey/mustard

Answer 8

I used one small one in spaghetti Once to make it really red.
every thing else has been in salads

Answer 9

slice them up and boil them,grill them,put them in the oven?

Answer 10

boil em