How to Boil Beets
Choose beets that are approximately the same size., Cut the stalk from the beet., Scrub the surface of the beet skin lightly with a potato scrubber to remove excess dirt., Place your beets in a saucepan or stockpot., Pour water from the sink over...
Step-by-Step Guide
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Step 1: Choose beets that are approximately the same size.
Bigger beets require longer cooking times, and it will be hard to keep all the beets evenly cooked. -
Step 2: Cut the stalk from the beet.
Reserve the beet greens for other dishes.
Keep approximately 1 inch (2.5 cm) of stalk on the beets, so that the skin and stalk seal in the flavor.
Beet greens can be washed and used in place of bitter greens like spinach, collards and broccoli rabe. , If they have been pre-washed, you can run them under water for 30 seconds to remove remaining dirt.
Avoid damaging the skin, or some of your nutrients, color and flavor will leech into the boiling water. , Use a saucepan if you are just planning to do a few for dinner.
Use a stockpot if you are going to batch cook or can them. , Submerge them, with at least 2 inches (5 cm) of water above the beets. , of salt (6 g) and 1 tsp. (4.2 g) of sugar to the water.
Mix well.
Use this measurement for each 1/2 gallon (1.9 l) of water. , Cover the pot.
Turn your burner on to medium high or high heat to bring the beets to a boil. , Allow them to simmer for 15 to 20 minutes.
Beets that are extra large or have been sitting in cold storage may need between 45 minutes and
1.5 hours to cook all the way through. , If it pierces easily, remove the pot from the stove. , Remove your beets with a slotted spoon or tongs and place them in the cold water to cool. , Rub the skins with your thumbs to remove the skin.
It should peel off easily.
Discard the skins immediately to avoid staining clothes, cutting boards and floors. , Consider quartering them or mashing them with butter, salt and pepper to serve them hot immediately after boiling. , You can pickle or can them to preserve them. -
Step 3: Scrub the surface of the beet skin lightly with a potato scrubber to remove excess dirt.
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Step 4: Place your beets in a saucepan or stockpot.
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Step 5: Pour water from the sink over the beets.
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Step 6: Add 1 tsp.
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Step 7: Set the pot on the stove.
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Step 8: Reduce heat to medium low when the pot reaches a boil.
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Step 9: Pierce 1 beet with a table knife to check for tenderness.
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Step 10: Pour cold water into a large bowl.
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Step 11: Remove the beets after 5 minutes.
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Step 12: Cut the beets in horizontal slices
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Step 13: into quarters or dice them for hot and cold recipes.
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Step 14: Store refrigerated beets for up to 4 days.
Detailed Guide
Bigger beets require longer cooking times, and it will be hard to keep all the beets evenly cooked.
Reserve the beet greens for other dishes.
Keep approximately 1 inch (2.5 cm) of stalk on the beets, so that the skin and stalk seal in the flavor.
Beet greens can be washed and used in place of bitter greens like spinach, collards and broccoli rabe. , If they have been pre-washed, you can run them under water for 30 seconds to remove remaining dirt.
Avoid damaging the skin, or some of your nutrients, color and flavor will leech into the boiling water. , Use a saucepan if you are just planning to do a few for dinner.
Use a stockpot if you are going to batch cook or can them. , Submerge them, with at least 2 inches (5 cm) of water above the beets. , of salt (6 g) and 1 tsp. (4.2 g) of sugar to the water.
Mix well.
Use this measurement for each 1/2 gallon (1.9 l) of water. , Cover the pot.
Turn your burner on to medium high or high heat to bring the beets to a boil. , Allow them to simmer for 15 to 20 minutes.
Beets that are extra large or have been sitting in cold storage may need between 45 minutes and
1.5 hours to cook all the way through. , If it pierces easily, remove the pot from the stove. , Remove your beets with a slotted spoon or tongs and place them in the cold water to cool. , Rub the skins with your thumbs to remove the skin.
It should peel off easily.
Discard the skins immediately to avoid staining clothes, cutting boards and floors. , Consider quartering them or mashing them with butter, salt and pepper to serve them hot immediately after boiling. , You can pickle or can them to preserve them.
About the Author
Martha Ramirez
Professional writer focused on creating easy-to-follow crafts tutorials.
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