Many people love beets. Beets contain many beneficial vitamins and minerals, and are perfect for a variety of recipes. If cooked properly, beets will give off a strong and delicious taste. There are many different ways to prepare beets, and one of the best ways is to boil them, which will soften the tough tubers without destroying their natural juices. Just put the beets in a saucepan, pour in the water, add a little vinegar or lemon juice, then simmer over low heat until soft (about 30 to 45 minutes).
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Part 1 of 3: Cleaning and Cutting Bits
Step 1. Choose beets that are about the same size so that they cook evenly
Choose beets with a size that matches the recipe to be made. Large beets usually take longer to ripen than small beets. So, if you boil beets in different sizes, it will be difficult to get a uniform texture.
- You can boil the beets to the size you want. However, medium-sized beets usually give the best results because they have a good balance between freshness and duration of boiling time.
- Don't choose beets that have bruises, blemishes, or dry, wrinkled skin. This usually indicates that the beets are not fresh.
Step 2. Cut off the petiole that is at the top of the beet
Place the beets one at a time on a cutting board, then use a sharp knife to cut off the petioles that are growing at the top of the tubers. Leave the stalk about 1 centimeter to avoid slicing the beetroot.
- Unripe beets may be difficult to slice, so you'll need to apply a little pressure to the knife to cut the stems. Be careful not to let the knife hit your finger!
- If desired, you can use beetroot for another recipe. Beet leaves can be cooked like spinach, kale, mustard greens, and other vegetables.
Step 3. Cut off the part of the root that is protruding at the bottom of the beetroot
Once the stalks are cut, turn the beets over and also cut off the long, tendril-like roots at the bottom of the tuber. Cut the tubers that begin to taper so that the nutritious and juicy flesh is not wasted.
- Skip this step if you bought beets that have been cut.
- This part of the beet (the long root) is technically edible, although it's not great because it has a tough, fibrous texture. However, this part can add flavor to your vegetable gravy.
Tip:
If any beetroot gets on the cutting board, rub it vigorously with a lemon wedge. The combination of the rubbing and the acid in the lemon will remove the beet pigments so they don't leave permanent stains on the cutting board.
Step 4. Clean the beets using a vegetable brush to get rid of dust and dirt
Brush the surface of the beet with only short, light strokes. Focus on areas covered in dirt and deposits. Place the cleaned beets in a bowl, or place on a folded paper towel (or other clean surface).
- Don't rub the beets too vigorously. If the skin is damaged, some of its flavor, color, and nutritional content will dissolve when you boil it.
- Beets grow in the ground so you have to make sure they are really clean and in good condition before boiling.
Step 5. Rinse the beets thoroughly using clean cold water
Open the faucet and clean the bits under running water using your fingers to loosen any remaining dirt. If you want to boil a lot of beets, place the beets in a colander so you can rinse them all at once.
If you are very concerned about cleanliness, soak the tubers in a bowl filled with water for about 5 minutes. You can kill bacteria by adding 1/4 cup (60 ml) of lemon juice or vinegar
Part 2 of 3: Boiling Beets
Step 1. Put the beets in the pan
A standard pot with a capacity of 1.5 to 2 liters is enough to boil 1-4 servings of beets at a time. To boil a lot of beets, use a large pot that will hold all of the beets to be cooked.
- The pot used must be able to accommodate all the beets to be boiled along with the same volume of water.
- Spread the beets so that the boiling water spreads evenly over each tuber.
Step 2. Put enough water in the pot to cover the whole beetroot
You don't need to measure the exact amount of water. Just add water until it reaches 3 to 5 centimeters above the pile of beets.
Don't add too much water to the pot as it can take longer to heat up. You will also waste unnecessary energy to maintain optimal cooking temperatures
Step 3. Add 2 tbsp. (30 ml) lemon juice or vinegar to prevent oozing from the beets
Use a measuring cup or spoon to measure out the acid you want to use, then add the tamarind ingredients to the boiling water in a saucepan. This can help prevent the beet juice from flowing out. This way, the beets will be very soft, tender, and flavorful.
Double the amount of acid each time you add 2 liters of water to the pot
Tip:
If you want to use vinegar, the best option is distilled white vinegar. Don't use flavored vinegars, such as balsamic, red wine, and apple cider vinegar. This type of vinegar can spoil the color and taste of the beets.
Step 4. Bring water to a boil in a saucepan
Place the pot on the stove and turn the stove over to medium to high or high heat. Let the water heat up to a boil. It will take you approximately 8 to 10 minutes, depending on the volume of the pan.
Cover the pot to prevent the heat from escaping. This can help bring the water to a boil faster
Step 5. Reduce the heat and and boil the beets for 30 to 45 minutes
As soon as the water starts to boil, reduce the heat to low to medium. Boil the beets on this setting for about 30 minutes, or until they reach desired doneness. Stir the beets periodically so that the heat is evenly distributed throughout the pan.
- Make sure the pot is always covered when you boil the beets on the stove. If not covered, the water temperature can drop and prolong the boiling time.
- Large or refrigerated beets may take about 1 hour to cook evenly.
Step 6. Check the beets for doneness using a knife
Open the lid of the pan, look inside, and pierce one of the beets with the tip of a knife. If you can pierce them easily, the beets are cooked through and the stove can be turned off. If they're still tough to pierce, continue boiling the beets for about another 10 to 15 minutes to soften them.
Use a knife with a long blade to keep your hands from getting hot. You can also wear oven mitts if the pan is giving off a lot of steam
Part 3 of 3: Peeling Boiled Beets
Step 1. Put the ice water in a large bowl
Fill a bowl with cold water, then add a few handfuls of ice cubes. Place the bowl on the table next to the stove. It is used as an "ice bath" to cool boiled beets quickly.
To do this, you can use a large serving bowl. You can also use a sink to handle large quantities of beets, or if you don't have a suitable bowl
Step 2. Dip the beets into the iced water using tongs or a slotted spoon
When the beets are completely cooked, turn off the stove and remove the pan from the stove. Take the beets one at a time from the hot water using tongs or a slotted spoon and drop them into the ice water.
- Alternatively, you can pour the entire pan into a colander before transferring the drained beets to the iced water.
- You can also discard the hot water in the pan and replace it with ice water to cool the beets if you don't want to bother with handling them.
Tip:
When you're done, you can discard the red liquid from boiling the beets, or save and use it for a beet-scented soup or vegetable stock. Beetroot boiled water can even be used as a natural dye.
Step 3. Allow the beets to cool in the ice water for 2 to 3 minutes
Putting freshly boiled beets in ice water will instantly remove any residual heat and stop the ripening process. The drastic change in temperature also loosens the flesh and skin of the beet, which makes it easier to peel.
You may have to cool down in sections, depending on the number of beets that were boiled. Be sure to replace the contents of the bowl with new iced water each time you add another beet
Step 4. Peel the beetroot skin by hand
At this point, the tough beets will turn soft so you can peel them in large sheets. Use a thumb pad or thumb nail to peel away any hard-to-remove skin.
- It's a good idea to put on latex gloves before peeling the beets to avoid staining your fingers with the liquid escaping from the beets.
- Remove the beetroot immediately so that the stain doesn't get on clothes, floors, tables, or other surfaces.
