Beets Prep 4 Ways To Cook Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Steps:

• 1. PREP Cut the stem, leaving about 2-inches intact for boiling, steaming and roasting cooking method; scrub beets. Roll beet greens in paper towels and place in a plastic bag. Transfer to the fridge for 2 to 4 days. Similar in taste to Swiss chard, keep them as a side dish or as an ingredient for soups, salads, pasta, stews or sautéed. When needed, rinse them thoroughly and chop leaves into 1 ½ inch pieces. The red thick stems can also be used but chop them smaller as they can be tough.
• 2. METHOD #1... BOILING In a large saucepan, add water, 2 pinches of ground sea salt with 1 tbsp. white vinegar or lemon juice, and beets; bring to a boil. Cover, reduce heat to medium and simmer for 35 to 45 minutes or until tender, depending on the size of the beets. The best way to test them is with a fork. When done, transfer them to an ice bath (save the water they were cooked in for other recipes), let them cool off for a few minutes before peeling off the skin; rinse and proceed with your recipe. Wiping off the skin with paper towels is another way to do it. Store leftovers in an airtight glass container and transfer to the fridge for up to 1 week.
• 3. METHOD #2... STEAMING Add water to a large pot and place steaming basket making sure the water doesn't touch it; cover and bring to a boil. Place beets and steam for 20 to 35 minutes depending on the size (test with fork). Immerse them in an ice bath, cool them off before peeling off the skin; proceed with your recipe
• 4. METHOD #3... ROASTING This is a great way to cook them when there are other dishes to cook in the oven at the same time. They can always be roasted at lower temperatures but it will take a little longer. Place beets in a bowl and drizzle on some oil, enough to coat them. Depending on your recipe, you might want to season them with salt and pepper. Rub the skin with the oil (and seasoning if using) and wrap them individually in foil especially when using red and golden beets. Otherwise when all the same color, wrap loosely together. Place them in a baking dish and transfer to a 425ºF preheated oven; roast for 1 hour or until tender. Plunge in ice bath to cool them off before peeling off the skin; proceed with your recipe.
• 5. METHOD #4... BAKING Remove stems and roots; discard them. Either using a paring knife or vegetable peeler, remove the skin (wear gloves). Slice beets to ¼-inch thick and place in a bowl. Drizzle on some oil (1 to 1 ½ tbsp.) and season with salt, pepper, lemon juice, garlic, depending on your recipe. Toss well and place them on a baking dish lined with foil. Spread in a single layer and transfer to a 425ºF preheated oven; bake for 25 to 35 minutes or until tender. Serve immediately.
• 6. RAW Trim off the stems and peel the skin. Slice, grate or use spiralizer (raw beet pasta noodles)
• 7. STORAGE When just bought, cut the stem leaving about 2-inches intact and place beets in a plastic bag. Transfer to the crisper drawer of your fridge; they will last for 2 to 3 weeks. After cooking, place them in a glass container, cool to room temperature, cover and transfer to the fridge for up to a week or freeze them for up to 2 ½ months.
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