I am making a lovely tart for tonight’s dinner that contains two ingredients that can be polarizing for some people – beets and goat cheese. I have already written a Cooking Tip on Goat Cheese. In this Cooking Tip, let’s explore the wonderful world of beets, known in Europe as beetroot.
Beets are a root vegetable, but one in which you can eat the entire plant – the bulb, stem and leaves. They are full of healthful nutrients such as antioxidants, vitamins and minerals.
There are different types of beets, but the ones we find in our stores and on our plates are garden beets. Other varieties include the sugar beet (from which we get 55% of our sugar) and mangold beets, which are used in livestock feed. Even among the garden beets, there are different varieties, although you probably won’t know the variety unless you grow them yourself or buy them from a farmer’s market.
The most common variety in the market is the red beet. Some markets may sell golden beets. A third variety is Chioggia, also known as Candy Cane Beets. They are an heirloom variety from Italy and have pink and white concentric circles on the inside. Although not impossible to find, they are much less commonly sold in the average supermarket.
Most stores also sell vacuum-packed cooked beets. Their flavor is comparable to fresh beets, but canned beets are not as good a substitute for fresh.
The flavor of beets is said to be sweet but earthy. Many ask if the different colored beets taste differently. America’s Test Kitchen tested red beets, golden beets and Chioggia beets. They tasted them raw, roasted and marinated. Their tasters thought that the golden beets were less sweet and more earthy. The Chioggia were rated mild but with a bitter aftertaste.
My husband grows both red and golden beets. I love the look of the different colors, but we also thought the red beets were sweeter in a side-by-side test.
When shopping for beets, look for medium-sized ones, about 2-3 inches in diameter. Larger ones may be a bit more tough. Look for ones without blemishes or dents. If you have the choice, buy them with the greens still attached, as they will probably be fresher. Once you get the beets home, cut off the greens and store them separately. Wash the greens, wrap them in paper towels and put them into a plastic bag. Store the beets unwashed in plastic bags in the refrigerator. The greens will last a few days in the refrigerator, but the beets can last up to a month.
Preparing them is not difficult, but it can take some time, depending on your chosen method. They do not need to be peeled, but leaving the skin on can result in a tough texture.
Roasting
This is my preferred method. It takes the longest but is practically hands-off. Wrap the beets in foil and put them on a sheet pan in a 400°F oven for about an hour or until they are tender. Remove them from the oven, allow them to cool and then rub away the skin. Quartering the beets before roasting will speed up the cooking time.
Microwave
Peel the beets, cut them into ½-inch pieces, put them in a microwaveable bowl with a splash of water and cook, covered, for about 15- 25 minutes, depending on their size.
Grill
Heat your grill to medium-low heat. Clean, peel and cut the beets horizontally into ¼-inch slices. Toss the slices in olive oil, place them on the grates, and lightly salt them. Cook for 8-10 minutes, flip and continue cooking until tender.
Steam
Cut the unpeeled beets into ½- to 1-inch cubes. Bring a small amount of water in a pan to a boil. Put a steamer basket in the pot, add the beets, cover and steam until tender, 10-30 minutes. Remove from the basket, cool and peel.
Boiling
Beets cooked in boiling water will be less intense in color and leach some nutrients into the water. However, many like this method. Place whole beets in a saucepan, cover with water, bring to a boil, reduce heat and simmer until tender, 20-45 minutes. Remove the beets from the simmering water, put them into an ice bath to cool and stop the cooking, and peel.
Raw
Beets are perfectly edible in the raw state. However, as they can be tough, they should be sliced very thinly or grated. Another option is to use a spiralizer.
Instant Pot
If you cook your beets this way, there is no need to peel them. The skin is barely noticeable after cooking in an Instant Pot. Leaving the skin on also means extra nutrients.
Beet greens
The beet greens can be eaten raw, but others prefer a quick sauté in butter or oil. Garlic is also a nice addition. It helps to separate the stems and cook them for a few minutes before adding the greens.
Besides the storage advice given above, cooked, peeled beets can be frozen for 8-10 months.
Some people do not like the red beets because they stain hands and cutting boards. However, there are ways to deal with this.
To prevent staining:
- Wear gloves.
- Coat your hands in oil – just ½ teaspoon rubbed on your hands is enough.
- Prevent your cutting board from staining by giving it a light spritz with a cooking spray before cutting the beets.
Removing beet stains:
- Wash your hands as quickly as you can in hot, soapy water.
- Scrub salt and soap into your hands and then wash.
- Rub a bit of whitening toothpaste into the stain and then wash.
What is your favorite way to prepare beets? As mentioned above, I prefer to roast them. You can then eat them just with a bit of butter and lemon juice. Or, add the beets to salad greens and pour over a flavorful vinaigrette along with nuts and goat or feta cheese. Here are a couple of great recipes.
- Beet Salad with Goat Cheese, Maple Pecans & Mint Vinaigrette
- Arugula Salad with Roasted Beets, Clementines, Feta & Pistachios
What a pretty and tasty way to get your nutrients!
Culinary Journeys, LLC 