- Leave an inch of the stem to minimize the “bleeding” of the beet juice during the cooking process.
- Do you have some older beets kicking around the refrigerator crisper? They just may be saved. In boiling water, add beets and ½ teaspoon of sugar and salt per quart.
- If your making a salad with shredded beets, the beets will often coat the salad with their dark purple colour. To avoid this, toss them alone with vinaigrette and add to the salad just before serving.
- To peel a beet as soon as it gets out of the oven, run them under cold water until cool enough to handle. When cool enough to handle, push the skin off with your thumbs under cold water. The water will help the skin to slip off with ease as well as keep your hands free from staining a deep magenta colour.
- Did you know you can use beets as an egg-replacer in baking? Cook your beets (boil, roast, or steam), peel, then purée. Use ¼ cup cooled beet purée per one egg in your cupcakes or cookies.
- Don’t know what to do with your beet greens? You can turn them into beet green chips, like you would with kale chips. Simply drizzle 1-2 tsp of olive oil and a couple pinches of salt on top of some dry, torn beet greens, toss, and spread on a baking sheet and bake at 300F until crispy, rotating every 10 minutes.