Just Beet It! 18 of Our Favorite Root Recipes (2024)

FAQs

What is the tastiest way to eat beets? ›

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 even great in a galette or quesadilla.

Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.

Roast Them

Roasting is an overall healthy cooking method with minimal vitamin loss, particularly vitamin C. Roasted beets are rich and sweet with slight mineral flavors. Remember to avoid long cooking times and high temperatures, as these can reduce nutrients. Try using smaller bulbs if you want to prepare them faster.

Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets). Roasted beets taste like vegetable candy, and are so delicious my kids love them too!

Pair them with bright, fresh flavors- By adding vinegar, lemon juice, fresh herbs, tangy cheese or yogurt to your dish, you will help balance the flavor. This is why you commonly see roasted beets and goat cheese together.

Beets are high in fiber and promote the growth of good bacteria in your gut. Having plenty of healthy bacteria in your digestive system helps fight disease and boost your immune system. Fiber also improves digestion and reduces the risk of constipation.

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole. Incidentally, to get beet stains off your hands, wet them, rub them with coarse salt, then wash with soap.

Place the beets in a large pot and add water to. cover and 2 tablespoons lemon juice or vinegar. This. will help to keep the beets from bleeding.

Do not trim the tail. Store beets in a plastic bag in the refrigerator at or below 41 °F for 7 to 10 days. Beets may be frozen for up to ten months. For best quality and nutritive value, preserve only what your family can consume in 12 months.

Can you eat beets everyday? It's always best to follow a varied diet. Eating a small amount of beetroot every day is unlikely to do any harm, but a high intake could lead to low blood pressure, red or black urine and feces, and digestive problems for anyone with a sensitivity to the nutrients.

How long do you cook beets for? ›

Preheat your oven to 400°F / 200°C. Rub the beets in olive oil, then wrap each beet tightly in foil. Transfer the wrapped beets to the prepared baking sheet and roast until completely tender when pierced with a knife,45 to 60 minutes. Allow to stand at room temperature until cool enough to handle, 15 to 20 minutes.

The oxalates found in beets can increase your uric acid level, meaning that too many beets can lead to gout. To avoid this, stick to no more than a single half-cup serving of beets per day.

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

Raw or Cooked? Cooked. Low in calories and high in nutrients, cooked beets reduce the risk of heart disease and stroke. Benefits: Naturally occurring compounds in beets improve blood flow, help keep arteries healthy and reduce LDL cholesterol (the 'bad' kind).

Roast for Sweetness

Roasting beets deepens their natural sugars while tempering bitterness. Bake whole, wrapped beets at 400°F for 60-75 minutes until easily pierced by a fork. Allow to cool before peeling and juicing. Incorporating roasted beets creates a smoother, mellower, almost nutty-flavored blended juice.

Cure your vegetables as you would a piece of meat for a couple of days. This can be achieved by rubbing the vegetable or mushroom with salt at a concentration of 1.75% of the vegetable's weight, wrapping it tightly in plastic or vacuum sealing it, and letting it sit in the fridge for 2-3 days.

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole. Incidentally, to get beet stains off your hands, wet them, rub them with coarse salt, then wash with soap.