Beetroot is delicious and nutritious, being used in salads, roasts, sauces and side dishes. But if you didn't eat this root as a child, preparing it might seem difficult. With a little knowledge and plastic gloves, you will be able to savor them in no time.
Method 1 of 4: Cleaning the Beetroot
Step 1. Buy fresh beets
Choose small to medium sized ones for the best taste. Then examine the vegetables to see if they are fresh. The leaves should look nice and green, and the skin should be smooth and not broken.
- If cooking, choose beets of the same size. If you don't, one will cook before the other.
- If the beet's skin is wrinkled, it's too old.
Step 2. Cut the beetroot leaves
Leave about 3 cm of stem attached to the root. If you cut the whole stalk, the beets will “ink” when cooking. Don't throw the leaves away! They can be chopped and placed in stews or salads.
Store the leaves in the refrigerator for up to two days
Step 3. Wash the beets
Gently rinse the root under warm running water. Remove all traces of dirt and debris, especially if serving raw. If you plan to cook the vegetable, be careful not to break the skin, or it will shed “ink” when cooking.
Step 4. Store the washed beets
If you don't plan on cooking or canning the beets right away, store them in the refrigerator before preparing. First, place a zippered plastic bag under a board. Then use a knife to make some tears in the bag. Place the clean cut beets in the plastic bag and store in the refrigerator.
- Washed beets will stay fresh for a week in the fridge. To help keep them fresh, leave them in the vegetable drawer.
- Unwashed beets can be stored in a dark place for three days or in the refrigerator for 10 days.
Method 2 of 4: Serving Raw Beets
Step 1. Peel the beets
Use a vegetable peeler to remove the skin. Do this over the sink so that the pieces fall into an easy-to-clean spot. Be careful when placing beets anywhere as they stain easily.
If you don't want the root to stain your hand, wear gloves when handling it
Step 2. Serve raw beet slices as an appetizer
First, cut the beets into very thin slices, discarding the top with the stalk and the beaked end. Then add the juice of a lemon and chili powder to the slices. Arrange them on a plate and garnish with more pepper.
Try mixing several different types of spices to find a combination you like. For example, replace cayenne pepper with pepper powder
Step 3. Put grated beets in a recipe
For example, add grated beets to any coleslaw to add flavor and nutrition. After peeling off the skin, use a cheese grater to grate the root in a bowl. Prepare your favorite coleslaw recipe and add the beets or replace the cabbage.
- If the recipe you use calls for sugar, wait to add it after you've incorporated the beetroot well. Then add sugar to taste.
- Grated beets can also be placed in any type of salad or dressing.
Method 3 of 4: Serving Roasted Beetroot
Step 1. Wrap the beets with aluminum foil
Choose a sturdy paper. First, measure a square of aluminum and crush it a little. Then wrap each washed beet in a loose piece of aluminum. Cover all the beets.
Step 2. Roast the beets
Preheat your oven to 190°C. Place the aluminum-wrapped beets directly on the grill and cook for about an hour. Allow them to cool before handling.
Test if they are good by piercing the tip with a knife. It should easily enter the beetroot
Step 3. Peel and cut the cooked beets
First, let them cool down well. Then dampen a clean dish towel. Use this cloth to rub the skin off. After peeling the beets, cut and discard the top part, attached to the stem, and the other end.
- The beet skin should come off easily when cooked. Otherwise, let the beets cook for another 10 minutes.
- Remember to wear gloves when handling beets.
Step 4. Make a roasted beet salad
Once the beets have been roasted and peeled, chop them into small squares and place in a bowl. Add some olive oil, salt and pepper. Now, you can add walnuts, sliced vegetables, chopped citrus fruits or cheeses. Wear gloves when peeling beets to avoid staining your fingers. Serve as a delicious winter salad.
- Roasted beets, hazelnuts, oranges and goat cheese form a popular beet salad recipe.
- If you prefer savory combinations, try mixing feta cheese and sliced red onions with roasted beets.
Method 4 of 4: Serving Steamed Beets
Step 1. Wash and cut the beets into quarters
If they are small and even, you can cook them whole. If they're big, cut it into four first. Then cut the stem part and the other end as well. Discard these tips.
Do not peel the beets before cutting, as the skin will help maintain nutrients and color
Step 2. Prepare the basket for steaming. Place a metal baking basket on the stove over medium heat. Put 5 cm of water in the pan and boil.
- Read the manufacturer's instructions before using vaporizers. Some of them have specific limitations regarding heat and water levels.
- You can find vaporizers at home supply stores.
Step 3. Steam the beets
Put them in the basket. Cover the basket with the lid and cook for about 45 minutes. Check the water level periodically and add more if necessary. Make sure it's ready by inserting a fork; it should slide easily into the beets.
Steaming beets is faster than roasting them. However, cooking is less healthy because some of the nutrients are lost in the water
Step 4. Peel and serve the beets
Use a clean, damp dish towel to scrub and remove the skin of the beets. Rinse the beets under cold water and place in a bowl. Then add olive oil, salt and pepper. The beetroot pieces can be served as a side dish or placed in a salad.