Beets are a sweet and healthy vegetable. Despite their high sugar content, beets are low in calories and rich in several nutrients, including vitamin C, potassium, fiber and iron. There are many ways to cook beets, including roasting, microwaving, boiling, steaming, and frying. If you want to know how to cook beets, take a look at step one to get started.
Ingredients
- 4 bits medium size
- Corn flour (For frying method)
- Olive oil (optional)
- Salt and pepper to taste (optional)
For 4-6 servings
Step
Preparing Bit
Step 1. Choose the freshest beets
If you want to choose the freshest and tastiest, then you should choose the good and firm beets. If the surface of the bit bounces when pressed, it means the bit is old and won't feel good. Fresh beets will also have dark green leaves; beets that have passed their maturity will have yellowish leaves.
Step 2. Remove the beet leaves
Cut the leaves with a knife. The leaves should be cut near the end of the beet, but not cut off completely. Leave some for the handles to make it easier for you to cut the beets, if that's what you want.
Consider saving beet leaves. The leaves can be cooked separately and can be sauteed, roasted, or steamed. Beetroots cook faster (only 4 minutes if steamed). That way, you'll still have to separate them, even if you plan to eat them
Step 3. Cut the beets
You can also trim the long ends of the bits. You don't need them to cook and make the beets difficult to handle. You can also do this after you're done cooking it.
Step 4. Cleaning the bits
Wash under running water, scrubbing gently with a vegetable brush until you can no longer see visible dirt. You can also use your hands, but be careful.
Method 1 of 5: Baking
Step 1. Preheat the oven to 200ºC
Step 2. Prepare your baking paper
Find a suitable paper for roasting your beets. You don't have to cover with foil to prevent the bits from sticking. However, beet water can leak, and the use of paper can facilitate the washing process when finished.
Step 3. Wrap the beets with aluminum foil
Make sure the beets stay wet after washing. When the beets are dry, wash them again to moisturize the outside. Wrap loosely around each bit. The bits don't have to be tightly wrapped, but the foil should still cover them adequately. You can indeed wrap the small bits together, but wrapping them individually gives the best results.
If you want to skip this step, you can apply some oil to prevent it from burning. Pour olive oil or vegetable oil over the beets (about 0.5 tablespoons olive oil or 1 tablespoon vegetable oil per kg). Then, sprinkle salt and pepper to taste. You can also split the beets into 4 to make them ripen quickly. Beets divided into 4 can be cooked for 45 minutes, rather than one beetroot, which will take more time
Step 4. Cook in the oven for 50-60 minutes
Place on parchment paper and place in the oven.
Step 5. Add water if the beets start to burn
Check every 20 minutes during cooking time. If they start to look dry or if you see scorch marks on the bottom, gently pull the foil from each beet and pour 1 tablespoon (15 ml) of water into the beets. Wrap back to starting position and continue baking.
Step 6. Check the beets for doneness
The beets are fully cooked when you can pierce them with a fork in the center and come out easily. This means the beets are ripe. At this point, you should remove it from the oven. Smaller beets will cook faster than larger beets.
Step 7. Let cool
Wait at least a few minutes before touching it.
Step 8. Peel the beets
When the beets have cooled, remove the outer skin. Hold the beetroot with a kitchen paper towel and gently wipe it with the end of the tissue. Perfectly ripe beetroot peels off easily. You don't need a knife or other sharp object to do this. You may consider wearing gloves to prevent the bit water from getting all over your hands.
Step 9. Serve
You can eat them uncut or hold the ends and chop them. These roasted beets can be enjoyed alone or with a salad.
Method 2 of 5: Using the Microwave
Step 1. Place the beets in a microwave-safe container
Try using a 4 liter glass container. The container must be large enough so that the bits in it can be placed in one layer. Don't pile the bits. You can put the beets in the container without cutting them or you can split them into 4.
Step 2. Add 2 tablespoons (30 ml) of water
Pour over the beets, moistening the tops and letting them fall to the sides. Do not try to cook beets without water.
Step 3. Cover the beets and cook for 5 minutes
Cover the container with plastic wrap loosely.[Image:Cook Beets Step 16.jpg|center]
Step 4. Turn and cook again for 3-5 minutes
Rotate the beets so that the other side is facing up to ensure they are fully cooked. Continue until tender when a fork is inserted into it.
Step 5. Cool the beets
Allow the beets to cool in the microwave for 1 minute. Remove, and let sit for 4 minutes, or until cool enough to handle. Leaving the beets covered can help steam the beets and cook them further. This is better than overcooking in the microwave because cooking in the microwave can strip the beets of nutrients if they are overcooked.
Step 6. Peel off the skin
Gently wipe with a kitchen paper until it peels off. If the skin doesn't peel off easily, use a vegetable peeler to gently peel the outsides. It also means that you have to cook them longer for a few minutes until they are tender.
Step 7. Serve
These microwaved beets are ready to eat on their own, in salads, or in any recipe of your choice. You can enjoy it without being cut or split 4.
Method 3 of 5: Frying
Step 1. Peel the beets
Use a vegetable peeler to remove the skin before cooking.
Step 2. Cut into matchsticks
The pieces should be 7.5 cm long and 1 cm wide and 1.5 to 2.5 cm thick. Wider slices will be easier to fry without burning them, but will take longer.
Step 3. Sprinkle cornstarch on the beet pieces
Place 1/4 cup (60 ml) cornstarch in a cast-iron or dark container. Avoid plastic containers as raw beet juice will stain the plastic easily. Add the beet pieces to the bowl and stir gently with a fork until covered.
Step 4. Heat vegetable oil in a medium saucepan, you will need 10 cm of oil
Place a candy thermometer on the side of the pan and continue heating the oil to 170 degrees Celsius.
Step 5. Put the beet pieces in the hot oil
Cook about a handful of beets for one fry. Fry until crisp and browned on the outside but tender on the inside, about 3 to 5 minutes.
Step 6. Lift and drain
Use a heat-resistant slotted spoon to remove the beets and drain by placing them on a plate with kitchen paper. Let it sit for a while before serving.
Step 7. Serve
Enjoy the beets on their own, in lettuce, or in borscht, a traditional Ukrainian beetroot soup.
Method 4 of 5: Boiling
Step 1. Put the beets in a large saucepan
Boiling is a great way to cook vegetables and as quickly as possible. The drawback is that boiled beets are not as delicious as other beet processing methods.
Step 2. Soak in cold water
Step 3. Add sugar and salt to taste
You should include at least 1 tablespoon of sugar and 1 tablespoon of salt for every half gallon of water.
Step 4. Boil water with large water
Step 5. Reduce the heat as soon as it boils
The water will continue to boil slowly.
Step 6. Cook for 45-60 minutes until done
The younger, fresher beets will boil after about 45 minutes. Cooking older beets can take 1 hour or more. If you peel and cut into 4 pieces beforehand, you can boil them in half faster.
Step 7. Remove from stove
When you're done, you'll need to drain the water and immediately put the beets in cold water. Then, cut off the root tips and peel off the skin with a damp towel or kitchen paper.
Step 8. Serve
You can chop or grind them and serve them as they are or you can drizzle some olive oil and season with salt and pepper to taste.
Method 5 of 5: Steaming
Step 1. Fill the base of the steamer with 2 inches (5 cm) of water
Steaming the beets is a good way to cook them while leaving them to preserve the original flavor of the beets.
Step 2. Bring the water to a boil
Step 3. Arrange the beets in the steamer
Arrange in a single layer so that it cooks evenly. Close the steamer after you add the beets.
Step 4. Cook for 45 minutes or until tender
If you peel or cut it into 4 pieces, you can cook it in half the time it takes.
Step 5. Remove the beets from the steamer
Then, put it in cold water and peel off the skin with a kitchen paper towel or wet towel.
Step 6. Serve
Enjoy the beets on their own, or cut them into quarters, or add olive oil, salt and pepper for a richer flavour.
