Beets are flavorful vegetables with a deep reddish-purple color. Fresh beets, available in most supermarkets between June and October, provide a mild, buttery flavor; supermarkets typically also stock canned beets. Beets are nutritional powerhouses, rich in fiber, vitamins A and C and folate, a form of vitamin B known to help prevent birth defects. Cooking tender beets is a relatively simple process: Choose beets carefully, handle them gently and cook them lightly.
Step 1
Select small, tender beets measuring less than 2 1/2 inches in diameter, as larger beets are often tough and fibrous. Choose firm, smooth beets and avoid any that are soft, shriveled or bruised. A dry appearance on top is an indication that the beets may be old, woody and bitter-flavored.
Step 2
Rinse the beets gently under cool water, using a soft vegetable brush. Handle beets gently to avoid puncturing or tearing the outer skin.
Step 3
Trim the greens down to about 2 inches. Don't peel the beets. Unpeeled beets retain bright color and nutrition, while cooking beets with the peel off results in colorless, unappetizing beets. Similarly, don't remove the taproots on the bottom of the beets.
Step 4
Place the beets in a large saucepan. Cover the beets with water and place the saucepan on your stove top.
Step 5
Turn the burner on medium-low. Bring the water to a gentle simmer.
Step 6
Add 1 to 2 tsp. of apple cider vinegar or fresh lemon juice. The acidic liquid enhances the flavor of the beets and helps to maintain the bright color. Don't salt beets, as salt fades the color.
Step 7
Cook the beets for 20 to 40 minutes, or until the beets are tender to the center. Smaller beets require a shorter time than larger beets. To check for doneness, test one beet by poking it with a fork, which should penetrate all the way through a fully cooked beet.
Step 8
Remove the saucepan from the burner, then cool the beets under cold running water. Slide off the outer skin and stem. The beets are ready to serve.
Things You'll Need
- Soft vegetable brush
- Paring knife
- Large saucepan with lid
- 1 to 2 tsp. apple cider vinegar or fresh lemon juice
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