Fresh beets may be baked, boiled or cooked in a microwave, but baked beets yield the richest, sweetest results. Baking instead of boiling fresh beets also preserves water-soluble vitamins such as folate. For the best results, choose beets with the leaves still attached. The leaves should be bright and crisp, not limp or withered. Avoid beets that look dry, shriveled or discolored.
Aluminum Foil Method
Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
Use a sharp knife to remove the beet stems and leaves. Leave an inch or so of stem intact.
Step 3
Wash the beets well, but do not peel them.
Step 4
Wrap each beet in aluminum foil and place it on a baking pan.
Step 5
Bake the beets for 40 to 60 minutes, or until they are tender.
Step 6
Remove the beets from the oven, and allow them to cool.
Step 7
When the beets have cooled, peel them. The skins should rub right off. They are now ready to eat or for use in recipes.
Baking-Pan Method
Step 1
Follow steps one through three described previously.
Step 2
Fill a baking pan with hot water 1-inch deep. Place whole, unpeeled beets in the baking pan.
Step 3
Cover the pan with aluminum foil, and place it in the oven.
Step 4
Bake beets until they are tender. This should take 45 minutes to one hour, depending on the size of the beets.
Step 5
Remove beets from the oven and allow them to cool. Peel the beets by rubbing the skins off with your fingers.
Tips and Warnings
- Choose smaller beets over larger ones. Beets more than 2.5 inches in diameter tend to be tough and woody. Leaving the skin and stems in place helps the beets retain color, nutrients and flavor. The skins are also easier to remove after cooking. Beets pair well with dressings containing lemon, orange, vinegar, yogurt, sweetener, mint, cinnamon, olives and tahini. Beet salad toppings include nuts, seeds, olives, orange slices and cheese. Add baked beets to green salads. Look for Mediterranean recipes that turn baked beets into pureed dips or spreads. Red beets are the most widely available, but look also for golden beets and Chioggia beets, a red-and-white striped variety popular in Italy. Use cooked beet leaves as a bed for the baked beets. Store cooked beets in an airtight container. They keep for three to five days in the refrigerator and 10 to 12 months in the freezer.
- Red beets are used as a natural dye. To prevent red stains on your hands, use latex gloves when chopping or slicing beets.
Things You'll Need
- Fresh Beets
- Aluminum Foil
- Baking Pan
References
- "Mediterranean Fresh"; Joyce Goldstein; 2008
- "World Vegetarian"; Madhur Jaffrey; 1999
- University of Maine: Beets and Beet Greens
- Still Tasty: Your Ultimate Shelf Life Guide
Member Comments