Beets are actually tubers (although in Indonesia they are commonly referred to as fruit) that are full of important nutrients and have excellent detoxifying or detoxifying properties. Beetroot is easy to prepare and cook, and is delicious enjoyed with a little butter or sprinkled with cinnamon for a low-calorie snack. Beets are best eaten young, so choose smaller beets with the leaves still attached. This article will show you how to cook beetroot which includes boiling, roasting, and peeling beets, also includes beet salad recipes and beet gratin. Read on for details.
Ingredients
Beetroot Salad
- 1 bunch beets, roasted and peeled
- 1 avocado, peeled, seeded and chopped
- 1/2 cup red onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper
- Salad Leaves
Beetroot Gratin
- 1 bunch of beets, boiled and peeled
- 2 eggs
- 1/2 cup milk
- 1/3 cup gruyere cheese, grated
- 1 clove garlic, chopped
- Salt and pepper
Step
Method 1 of 3: Method for Cooking Beets
Step 1. Roast the beets
Roasting beets is a great way to bring out the beetroot flavor and retain its nutrients. Roasted beets can be a delicious addition to salads, and roasted beets are also great to eat on their own.
- Brush the beets and make sure to remove all the dirt.
- Cut the beet leaves with a sharp knife.
- Preheat oven to 400 degrees Fahrenheit (304 degrees Celsius).
- Rub the beets with olive oil and sprinkle with salt and pepper.
- Place the beets in a baking sheet lined with aluminum foil. Cover the beets with another sheet of aluminum foil.
- Place the baking sheet in the preheated oven and bake for at least an hour. Test if the beets are cooked by poking them with a fork. If you feel any resistance or resistance from the texture of the beets (the bits are still firm), continue roasting them. But if the beet meat is soft, then the beet is cooked.
- Remove the beets from the oven and let them cool slightly.
- Once the beets have cooled, peel off the skin. Use roasted beets for other dishes or serve plain.
Step 2. Boil the beets
Boiling the beets will give them a soft, moist texture.
- Cut off the beet stalks, but leave about two inches. This is important to prevent the beets from 'bleeding' while cooking.
- Place the beets in a saucepan and add water to cover the beets. Bring the water to a boil.
- Boil the beets until soft when pierced with a fork.
- When the beets are almost ripe, fill a sink or basin with ice water.
- Remove the beets from the water then immediately put them in ice water or cold water
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Once the beets are cool enough to handle, cover the beets with your hands and use your thumbs to peel off the skin.
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Step 3. Season the beets to your liking and serve, or use them in recipes to make other dishes
Method 2 of 3: Beetroot Salad Recipe
Step 1. Bake and peel the beets according to the method described above
Step 2. Cut the peeled beets into bite-sized pieces
Place the beet pieces in a bowl.
Step 3. Toss beets with avocado and onions
Step 4. In a small bowl, mix olive oil, lemon juice, salt and pepper
Beat until smooth.
Step 5. Pour the sauce over the beets, avocado and onions
Stir until well blended.
Step 6. Divide the salad leaves into serving bowls
Pour the beetroot mixture and dressing over the salad leaves. Serve with additional sauce.
Method 3 of 3: Beet Gratin Recipe
Step 1. Boil and peel the beets according to the method described above
Slice the beets into thin rounds or discs about inch (0.6 cm) thick.
Step 2. Preheat oven to 400 degrees Fahrenheit (304 degrees Celsius)
Step 3. Grease the roasting pan with olive oil
Place the beet slices on top of the container, overlapping if necessary. Make as many layers as needed.
Step 4. In a small bowl, whisk together the eggs, milk, garlic, Gruyere cheese, and a pinch of salt and pepper
Step 5. Place the container in the oven and bake for 35 minutes, or until the gratin is brown and bubbling (like boiling)
Step 6. Place the container in the oven and bake for 35 minutes, or until the gratin is brown and bubbling (like boiling)
