How To Cook Beets - 2 Ways

Whether you want to make a cubed them for a salad, grate them over a green salad, add them to soup or mix them with horseradish to go with ham, you can cook them in advance.

I much prefer the roasted method, especially if the oven is already on.  But the boiled method works too.  They are ready when you put a fork in them and they are tender to the centre.  If you are using big old beets, it will take longer than tender young beets.



1.  Boiled Beets
Clean beets, leaving small stem attached.
Place into a saucepan, and cover with water.
Bring to a boil, then cook at low heat, covered for 20 - 30 minutes until tender.  Drain and cool.
Peel skin of (it should come off by rubbing with your fingers.
Use as desired, in recipe.

2.  Roasted Beets
Roasting the beets intensifies their natural sweetness.
You can roast them ahead of time, then reheat them.

Cut beet tops to leave 1 inch attached. Don't trim the root tip off.

Place on double thickness of foil and drizzle with water.

Wrap foil over beets and seal package tightly.

Bake at 425º until tender, about 1 hour.

Cut the ends off the beets and you should be able to just rub the beets with your fingers and the skin will automagically peel off.

Use as desired in recipe.

If the beets are large, you may need to bake for 1-1/2 hours.