Beets! Eight Ways
McIlrath Farm & Market
Beets EIGHT ways!
No excuses! Add these nutritional powerhouses t0 your plate!
Oven (or bar-b-que) Roasted: Roasted beets are delicious and worth the prep work.
-To prep before roasting: Wash beets. Peel the beets with a peeler. Cut into cubes or slices. Place on foil or silicone lined sheet. Drizzle lightly with olive oil. Bake at 400 for 20-30 minutes. Check by poking with a fork. Done when tender.
-If opting to peel AFTER roasting: Wash beets thoroughly. Cut of stem, leaving about an inch. Drizzle lightly with olive oil. Wrap individually in foil and place in 400 degree oven. Check tenderness with a fork after 20 minutes. Allow to cool and lightly remove skin with peeler. Cube or slice, depending on preference.
Beets are great roasted with other root vegetables! Try the pre-prepping option to combine with other root veggies such as carrots or sweet potatoes. Or add a drizzle of balsamic vinegar. Leave skins on if that’s your preference!
Instapot: From a member, Megan: This is how she uses her instapot to make amazing beets!
Pro tip: She uses the greens in salads, or in soups (which she makes in her instapot!)
Wash beets, scrub off the hair like roots
Put a cup of water in the instapot
Place beets on steamer rack (came with instapot)
If keeping beets whole – set for 15 min, then let naturally release for 5 min
If cutting into chunks – set timer for 8-10 minutes then naturally release for 5 min
The peels will slide right off, or you can eat the peels.
Peel and toss in the blender or food processer for puree. You can freeze the puree to use in recipes later.
*You can use seasonings or broth in the instapot to infuse flavor
Boiled with honey and balsamic: Thanks to another member, Tori for this idea! Add honey, salt, and balsamic vinegar to a pot of water. Boil beets on high for about 20-30 minutes until fork tender. Let cool. Peel (or eat with peel). YUM!
Spiralized (is that a real word?!?!): I run beets through my spiralizer and add to spiralized sweet potatoes, carrots, parsnips – anything really – toss with olive oil, salt and pepper and roast at 350-400 for 15-20 minutes.
Microwave: Rinse the beets and cut the stalks, leaving about an inch of the stalk. Place beets in a deep microwave-safe container with a half inch or so of water at the bottom. It is best to start at one minute increments and check the beets and turn every minute.
*Once tender, plunge into a bowl of ice water to stop the cooking process. Once the beets are cool-peel them, and dice or slice as desired. Beets bleed their red color and can stain, so cover surfaces with wax paper.
Stove top: Rinse the beets and cut the stalks, leaving about an inch of the stalk. Combine in a large deep saucepan with water to cover. Bring to a boil, then simmer until just tender. How long this will take varies greatly upon the size of the beets. start checking after about 20 minutes by gently poking them. When done, drain. * see above for last step instructions.
Juicing/Smoothie: Add to your juice or smoothie for a nutritional boost. Run the leaves through juicer as well. Remember- red beet juice can stain
Raw: Thinly slice or cube and add to salads, slaws, or any fresh dish to add a fresh, earthy taste and a nutrition boost. Add the leaves too! You can also soak in oil and balsamic for a softened texture.
REMEMBER to put your beet greens to good use! Rinse and chop and add to dishes raw, OR saute them with some olive oil, garlic and eat them warm! Delicious way to get your nutrients.
