Cooking beetroots can be a challenge, but it’s a vegetable that can be great either by itself, or as an addition to other recipes. Here, we’ll discuss the right way to cook beetroot – boiling them. By boiling beetroot, you gain a lot of flexibility in how to properly prepare them and a huge boost in the overall texture to this difficult-to-cook vegetable.
Beets are great in a lot of dishes, which we’ll talk about, but we were interested in trying to find a way to make beets a “center stage” vegetable option, especially for vegetarians. Below you’ll find this recipe, and how we think beets should best be boiled to make sure you get the ultimate in flavor.
Selecting the Right Beets
Remember, softness equals a hard beet. You want a very firm, dark beet that is fairly consistent on the outside. Make sure to take your thumbs and press in around the circumference of the beets when you’re checking them out, as the two areas you’re most likely to experience softness will be at the tips/root of the beets, and around the widest part or the “belt” of the vegetable – this is because the width may often cause it to make into other items in delivery and while being shipped.
Why Choose Boiling Beets?
I like boiling beets because, to me, you get the best possible texture. There isn’t much that really tastes great you can do with beets in terms of roasting them by themselves or grilling, although they do make a good accessory in a standard pot roast.
To really make the beet the star of the show is difficult because of beet’s unique texture and taste, and if cooked wrong you’ll end up with a very earthy, grainy texture that is hard to enjoy. By boiling beets, you soften them to a texture you can work with and in doing so introduce other flavor factors that bring out everything that is right about beets, and help them stand out on their own.
How to Boil Beets
As with any vegetable, wash the beets thoroughly, but treat them somewhat delicately.
You want to make sure the body of the beet stays sealed, as to keep in all that great flavor. You can leave on a little of the stalk, that’s fine. The roots should stay in tact.
Heat a pot of water in a medium saucepan, and put in 2 tbsp of olive oil. Adding a little sea salt will help it get to temperature faster, without really adding much salt to the beets (you can salt them after).
Boil on high for 5 minutes, then turn down the heat to low-medium for another half hour. This “shocks” the surface of the beet, but also traps all the flavor. The low simmer just makes sure it cooks all the way through.
When they are soft to tough, remove the beets and rinse in cold water. After they’ve cooled, pat them dry and peel off the skins (you should be able to do this with your fingers).
Once they’re cool and diced, dice the beets into small cubes and place in a bowl. Top with olive oil to taste, balsamic vinaigrette to taste, salt and pepper as you wish.
To finish, add a tbsp of unsalted butter, and garnish with some fresh parsley and basil.
Now your beetroot salad is ready to eat!
Different Dishes to Cook with Beets
Beets are a versatile and nutritious root vegetable that can be used in a variety of dishes. They have a sweet and earthy flavor that pairs well with a variety of other ingredients. Here are a few dishes that involve beets:
- Beet Salad: One of the most popular ways to enjoy beets is in a salad. You can roast or boil the beets, then slice or chop them and toss with a dressing of your choice. Common additions to a beet salad include goat cheese, walnuts, and arugula.
- Beet Soup: Another delicious way to enjoy beets is in a soup. You can puree cooked beets with chicken or vegetable broth, then add in other ingredients like potatoes, carrots, and onions. Some recipes also call for cream or sour cream to be added for a creamy texture.
- Beet Risotto: Beets can also be used in a risotto dish. Cook Arborio rice in a mixture of butter and olive oil, then slowly add in cooked, pureed beets and chicken or vegetable broth. The result is a creamy and flavorful dish that can be served as a main course or a side dish.
- Beet Gnocchi: Beets can also be used as an ingredient in gnocchi. Boil or roast beets, then puree them and mix with flour, eggs, and salt. Roll the dough into small balls and boil for a few minutes, then serve with your favorite sauce.
- Beet Juice: Beets are also commonly juiced and consumed for the health benefits. You can juice beets alone or combine them with other fruits and vegetables like apples, carrots, ginger and lemon for a delicious and healthy drink.
- Beet Pesto: Beet greens are also edible and they can be used to make a delicious pesto. Chop the greens and blend with garlic, nuts and olive oil to make a flavorful pesto that can be used on pasta, sandwiches and more.
- Beet Pickles: Beets can also be pickled for a different taste and texture. Simply simmer sliced beets in vinegar, sugar, and spices for a few minutes, then pack them into jars and refrigerate. These pickled beets can be enjoyed as a side dish or added to sandwiches for a tangy and flavorful twist.
- Beet Hummus: Beets can also be blended with chickpeas, tahini, lemon juice, and spices to make a unique and flavorful hummus. This dish can be served as a dip with veggies and crackers or used as a spread on sandwiches or wraps.
These are just a few examples of dishes that involve beets, but the possibilities are endless. Beets can be used in sweet and savory dishes, and can be prepared in a variety of ways to bring out their unique flavor.
Beetroot Salad
Ingredients
- 4 medium beets washed and prepared
- 1 tablespoon olive oil
- 1 1/2 teaspoon balsamic vinegar
- salt and pepper to taste
Instructions
- As with any vegetable, wash the beets thoroughly, but treat them somewhat delicately.
- You want to make sure the body of the beet stays sealed, as to keep in all that great flavor. You can leave on a little of the stalk, that's fine. The roots should stay in tact.
- Heat a pot of water in a medium saucepan, and put in 2 tbsp of olive oil. Adding a little sea salt will help it get to temperature faster, without really adding much salt to the beets (you can salt them after).
- Boil on high for 5 minutes, then turn down the heat to low-medium for another half hour. This "shocks" the surface of the beet, but also traps all the flavor. The low simmer just makes sure it cooks all the way through.
- When they are soft to tough, remove the beets and rinse in cold water. After they've cooled, pat them dry and peel off the skins (you should be able to do this with your fingers).
- Once they're cool and diced, dice the beets into small cubes and place in a bowl. Top with olive oil to taste, balsamic vinaigrette to taste, salt and pepper as you wish.
- To finish, add a tbsp of unsalted butter, and garnish with some fresh parsley and basil.
- Now your beetroot salad is ready to eat!
