How to Prepare Beets
Beets can be used in a variety of ways: the most common are to roast as a side dish, to pickle for a delicious accompaniment and to boil to eat on their own or in a soup. Many people may not realize that beets are also delicious raw! Try adding grated beets to your salads for colour, crunch and sweetness.
Beet Greens: Wash and enjoy beet greens raw in a salad or sautéed and served warm with a little olive oil, salt and pepper. They make a terrific substitute for more traditional leafy greens such as swiss chard, kale or spinach.
How to prepare raw beets: Carefully use a paring knife or a strong vegetable peeler to take off the skin. Use a grater to shave off grated pieces for salads, or for a more impressive presentation, use a mandoline slicer or a very sharp knife to cut very thin slices of beets for topping a salad. Use the candy-cane striped beets to wow your family and friends.
How to prepare cooked beets: If you want to boil, roast, or steam your beets, leave the skin on and remove later, as it’ll be much easier to peel once cooked. To roast, wrap washed beets individually in aluminum foil and bake in a preheated oven at 400F (200C) for about 50 minutes, until tender. Bigger beets may take upwards to an hour. Test their tenderness by poking them with a fork. Bake for longer depending on how tender you like your beets. To boil, fill a pot of water until beets are covered, and boil until fork-tender. Similarly with steaming, cook beets until fork-tender.