How to cook Beetroot
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Beetroot can be finely sliced or grated and eaten raw. It can also be steamed, stir-fried, sautéed or roasted. When boiling beetroot, make sure you leave the skin on so that their colour doesn’t seep out into the water. Tender, young beetroot leaves can be eaten raw while the larger leaves are best lightly cooked.
WATCH: Scallop tartare with bacon & beetroot
READ: Vegetarian favourites: Buckwheat, beetroot and feta salad
WHAT IS BEETROOT?
Beetroot is a root vegetable and is part of the goosefoot plant family. They’re related to turnips and swedes. The most famous beetroot dish is a soup from Ukraine, called borscht. Beetroot comes in a dazzling array of colours and shapes. Colours range from red to purple, golden to white; plus there’s a vivid candy-striped variety, called Chioggia. While usually spherical in shape, some beets can look more like a chunky carrot, such as the Cheltenham Green Top.
Beetroot’s amazing colour means it can be used as a natural food dye. Use it to make purple pasta or to colour icing, for example.
WHEN IS BEETROOT IN SEASON?
Beetroot is in season from June to March, but vac-packed beetroot is available year round and great in loads of recipes, such as this beautiful beetroot & avo toast.
HOW TO STORE BEETROOT
Beetroot should be kept in the fridge to keep it fresher for longer.
What are the health benefits?
Beetroot is a great source of a vitamin called folate. Folate helps to reduce tiredness so we feel awake and alert. Three whole baby beetroots count as one of your 5-a-day.
How To Cook Beets (4 Easy Methods)
Learn how to cook beets with four easy methods like steam, boil, and two ways to roast them. Healthy dishes can be created using this incredible ingredient and I’m going to cover the basic techniques to maximize flavor.
I wasn’t always a fan of beets until I learned how to cook them properly. My first experience with this root vegetable was from a can, an incredibly underwhelming experience. When I finally had my first taste of fresh and properly prepared beets, I realized that this root vegetable is delicious!
This earthy, and yet sweet ingredient is unique in that almost the entire beet, from the roots, stems, and leaves are edible. The root bulb is most often consumed, while the red beet and golden beets are easiest to find at the market.
The nutritional benefits are extraordinary, especially from B vitamins, minerals and fiber found in the bulb. They are also loaded with nitrates which help to lower blood pressure and boost endurance performance for athletes. Don’t forget to eat the beet greens! The dark leafy greens are high in calcium, vitamins, and iron.
Chocolate Beetroot Brownies
230g butter (half for icing and half for brownies)
2 cups icing sugar
1 tbsp beet purée*
Splash of milk
3-4 medium cooked beets
1 cup dark chocolate chips
2 tbsp cocoa powder
1 tsp vanilla extract
1 cup sugar
1/2 cup self raising flour
*To make beat purée: simply blend cooked beets in a food processor or blender, adding a little water if need be to form a smooth paste.
How-to Buy Beet Greens
When evaluating the freshness of an entire beet vegetable, the first thing you should look at is the beet greens. If the beet greens are still attached, it means the plant was dug up within the past week or so. Look for greens that are perky with no shriveling.
Depending on your grocery store, beets may or may not be available with their greens still attached. Your local farmer’s market is always your best bet for finding fresh beets. You can find your nearest farmer’s market by searching in this USDA directory.
In addition, you can order your beets online through various produce delivery services. Fresh produce is delivered directly to your doorstep. I wrote all about the best places to order produce online to help you choose the option that is right for you.
When is Beet (Green) Season?
Beets are harvested starting in early summer all the way through early fall. You will see them at your farmer’s market in a variety of maturity levels and sizes.
Early season beets are smaller and less earthy. During this time, their greens are young and often pristine. This is the best time to get fresh beet greens.
You will start to see bunches of beet greens without their bulbs in late summer. Beets keep well for a few weeks. So, their season is extended into early/mid-winter. In most cases, their beet greens were removed before storing.
Brighten up your plate with our brilliant beetroot recipes. The earthy flavour of this vibrant vegetable works well in salads, soups and even brownies.
Beetroot fritters with soured cream & salmon tartare
Warm and crispy beetroot fritters pair perfectly with cold cream and delicate, raw salmon. A tasty starter or a light lunch that's rich in omega-3
Looking for a vegan burger with bite and bags of flavour? Look no further – we’re confident that meat-eaters, veggies and vegans alike will love this beetroot burger recipe
Beetroot & red onion tarte tatin
Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration.
Beetroot hummus party platter
This one-platter-serves-all beetroot hummus will be a big hit, and doesn’t require any cooking
Salt-baked beetroot with feta & pickled onions
The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks
Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses
Beetroot & onion seed soup
A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk
Make beetroot the star ingredient with these healthy latkes which provide three of your 5-a-day. The purple root is packed full of vitamin C and folate
With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit
Beetroot, hummus & crispy chickpea sub sandwich
Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes
Beetroot & lentil tabbouleh
Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day
Beetroot & halloumi salad with pomegranate and dill
Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination
Cheat’s beetroot biriyani
Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish
Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets
Creamy beetroot risotto
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
Whizz beetroot into an easy batter to make these bright purple pancakes, then top with a warm fruit compote for a hearty weekend brunch. You can use this recipe to make blini-style canapés, too.
Salmon with beetroot, feta & lime salsa
Rustle up this tasty salmon dish with just four ingredients. Ideal for a quick and easy midweek meal with a tasty feta and beetroot salsa on the side
- 2 bunches beet greens, stems removed
- 1 tablespoon extra-virgin olive oil, or to taste
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (Optional)
- salt to taste
- freshly ground black pepper to taste
- 2 lemons, quartered
Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot serve with lemon wedges.
Step 1. Start by cutting the beetroot greens. Take off the ends, you don’t need them, and cut the rest in medium-sized pieces.
Step 2. Peel the garlic and chop it in very tiny pieces, as small as you can make it. Grind some black pepper, 1 or 2 tsp, the quantity depends on how spicy you want your beetroot tops.
Step 3. Heat up some cooking oil in the pan. Add the garlic and cook it, constantly stiring, for not more than a minute. When the smell of garlic starts coming out, add your spices: black pepper and coriander powder (1-2 tsp). Mix them with garlic and oil. It’s very important that you cover your spices in the oil and the oil acquires their flavours.
Step 4. Add the beetroot tops. Mix it well and make sure that is nicely covered with the spices. Constantly stiring, cook the greens for about 2-3 minutes and when it starts getting soft add about 1 cup of water (you can add more if you want it more soupy). Cover the pan with a lid and keep it cooking for about 8 minutes.
Step 5. Add a little bit of salt according to your taste while the water is still boiling, mix it nicely and switch off the heat. The last touch is the lemon: cut 1/2 of a lemon and squeeze it on top of your beetroot greens. It shouldn’t be cooking anymore, otherwise the lemon juice will evaporate. Cover the pan and leave it for another 10 minutes for flavours to immerse.
How to Cook Beets So They're Actually Delicious
Many people have strong feelings about beets (usually in the negative), but learning how to cook beets properly can change minds for good. If you don't love beets, using one of these methods to prepare beets for roasting, steaming and boiling might just change your mind.
Beets, or beetroots, are jewel-toned root vegetables. But beets, with their shades of ruby red and sunset gold, are among the most misunderstood𠄺nd passionately disliked–vegetables. Beets can absorb a great deal of mineral flavor from the soil in which they&aposre grown. That taste is appealing to some. But to others, it&aposs a behemoth to be tackled before a beet finds its way to a plate.
Many individuals first encounter these vegetables in canned, pickled or boiled form. While beets can be delicious in all these preparations, they may not be the best representation of this sweet and earthy vegetable for you.
The key to cooking beets and really enjoying them is finding a way to prepare them that makes you appreciate these deliciously complex vegetables. Here, we&aposll show you how to cook beets and work them into recipes so you&aposll actually enjoy them.
How to Prepare Beets
When you bring them home from the store, you need to prepare beets for storage unless you plan to cook with them right away. Properly stored beets will last longer and have better flavor.
1. Cut off beet greens, leaving at least 1 inch of stem attached.
2. Wrap lightly in paper towels, and store in a plastic zip-top bag in the refrigerator for up to two weeks.
When you&aposre ready to cook beets, remove them from the refrigerator, and gently scrub them with a vegetable brush to remove dirt and debris. After the beet is washed, you will prepare it according to how you plan to cook it.
How to Cook Beets
Pictured Recipe: Roasted Beet Hummus
Beets are delicious in just about any manner-boiled, roasted, steamed or grilled. The key is experimenting with the different beet-cooking techniques to find one that you prefer.
Keep in mind that both red and yellow beets are sources of natural dyes, and they will stain anything they touch, including your kitchen linens and hands. Handle them appropriately. Paper towels or cloths can help prevent staining. You can also wear latex gloves to protect your skin.
Once beets are cooked, your possibilities for using them are vast. You can use cooked beets in salads, to make hummus or to blend into smoothies. They can be diced for slaw, quartered for a grain bowl or mashed to make a dip or spread. Their thick and chewy texture is great in a galette or quesadilla.
If you don&apost plan to use the cooked beets right away, peel them and store in an airtight glass container for two to three days.
30 beetroot recipes that prove healthy eating isn't boring
In our opinion, beetroot is one of the best vegetables around. Not only is it incredibly versatile, it's rich in iron and healthy antioxidants, and is considered to help lower blood pressure.
But aside from the health aspect, beetroot is an all-round delicious superfood that should definitely be on our plates more often.
From healthy soups, to indulgent desserts, Summer sides to Winter salads, here are 30 of our favourite beetroot recipes.
This vibrant vegetarian soup uses pre-cooked beetroot to speed up preparation.
Vacuum-packed beetroot makes an almost instant dip.
Not keen on beetroot? This fresh salad might make you think again.
Try this healthy, dairy-free option for your next midweek meal. Replace chicken with vegetarian goat's cheese to make this dish veggie friendly.
This side dish uses pre-cooked beetroot to save time.
This beetroot and spinach salad is ideal for a quick lunch or perfect for impressing at a dinner party.
Make sure to use British Lion Quality stamped eggs for this pickle. Try these pickled eggs in a nicoise salad.
For a delicious dinner party dish, try this healthy no-fuss fish recipe.
Deviate from your standard chocolate brownie recipe and try something different today! The earthiness of beetroot and warmth of ginger mix beautifully with chocolate.
Colourful and delicious, this salad is a real winner.
This vibrant colourful salad tastes as good it looks.
This colourful and seasonal salad recipe is easy to adapt with more or fewer guests.
This delicious dish tastes even better made in advance as the ingredients have time to mingle.
Try this quick and easy side salad.
Toasting the bulgur wheat in a dry pan before you cook it in stock brings out its nutty flavour in this low-calorie salad
Warming, colourful and oh-so impressive.
If you're unsure how to cook duck for your dinner party, then try this quick dinner idea that is sure to impress.
This mackerel recipe goes perfectly with a little chopped apple that cuts through the richness of the mackerel, while a garnish of beetroot salsa adds an earthy flavour and great colour.
This smoked fish recipe is the perfect starter for special occasions.
This vegetarian salad is a tasty starter.
A light, vegetarian salad bursting with flavour.
A chilled soup that&rsquos perfect for a hot day (or not..)
Smoked salmon is always a hit at Christmas time, but if you're cooking for vegetarians, cubed beetroot works just as well for this recipe.
Cocoa meets beetroot in this cake, giving it earthiness and tang. Beetroot naturally gives the velvet cake its distinctive shade without the need for any food colouring.
Roasting vegetables in the oven not only adds flavour, but frees up time for you to get on with other preparation.
Take inspiration from Scandinavia, where cold cured, smoked or cooked fish is served with pickled vegetables.
This hearty salad is a tasty Christmas recipe and an ideal partner for leftover cooked turkey or ham - or a meal on its own!
This Winter salad is full of flavour and texture
This simple salad makes a great sharing starter - we've used a mix of normal and pink-striped 'candy' beetroot for added wow-factor.
If you love salmon, try our recipe for smoking it at home. Make sure your kitchen is well ventilated!
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How to Cook Beets
Beets look a lot different in the store than on your plate. They are sold in their skin, which can appear dirty—kind of a grayish brown. When buying, look for small or medium-sized options with firm roots.
Avoid beets with bruises spots or soft, wet areas. Shriveled beets are also not good.
Unwashed beets can be stored in air-tight bags in your refrigerator for about three weeks. Do not freeze raw beets.
There are a few ways to prepare beets. Roasting and steaming are two of the most popular methods.
To roast beets, cut off their leaves and give them a good scrub. Loosely wrap each one in aluminum foil independently, and put them in the oven for about an hour, checking them every 20 minutes or so. Once finished and cooled, peel skin.
Place trimmed, washed, and dried beets in a steamer basket above two inches of water. Bring to boiling over high heat. Reduce heat to medium and cover, steaming for 30 to 40 minutes depending on their size.
Other ways to prepare beets include pickling and juicing.
Ingredients of Beetroot Thoran
- 2 medium grated beetroot
- 1/4 teaspoon cumin seeds
- 2 stalks curry leaves
- 1/3 cup coconut powder
- 1/4 tablespoon garam masala powder
- 1/2 tablespoon coriander powder
- 1/4 teaspoon turmeric
- 1 teaspoon mustard seeds
- 2 small onion
- 1 small green chilli
- 2 tablespoon coconut oil
- 1/2 tablespoon red chilli powder
- 1/2 tablespoon chopped ginger
- salt as required
How to make Beetroot Thoran
Step 1 Fry the onions
In a pan, heat coconut oil. Add mustard seeds, cumin seeds and onions. Fry the onions for about 2 mins. Then add green chilli, curry leaves, and ginger.
Step 2 Prepare the masala
Now, add garam masala, coriander powder, turmeric powder, and red chilli powder to the mixture. Fry it on low flame.
Step 3 Add beetroot to the mixture
Add grated beetroot to the mixture and then salt as per your taste. Sir it to mix well. Close the lid for about 5-6 mins. Let it cook nicely.
Step 4 Garnishing with coconut
Now, remove the lid and let it cook for about 3 mins. If you want to keep your beetroot crunchy, reduce the cooking time. Once it's cooked well, add grated coconut. Mix it well so that the flavours could blend in properly. Let it sit for a minute and then switch off the gas flame.
Step 5 Ready to serve
Your crunchy 'Beetroot Thoran' is ready to serve. Have it with wheat rotis. Enjoy.