How to Cook Beets
Trim away stems and wash/scrub beets well. Wrap in foil and place on a baking sheet in oven at 400°. Bake for 30-45 minutes until slightly tender. Unwrap and allow to cool. Cut into quarters and peel away skin (when beets are cool the skins should easily peel away). Store in airtight container in the fridge for up to one week.
Trim day stems and wash/scrub beets well. Cut beets into quarters or smaller (about 2 inch sized pieces – the smaller the faster they’ll cook). Fill a medium-sized pot with about 1-2 inches of water place steamer basket. Put beets in steamer basket. Bring water to a boil, cover with lid, reduce heat and steam about 10 minutes until beets are tender enough to pierce with a fork.
When done, remove beets to cool. Once cool, you can peel skin away with a knife or the edge of a fork or spoon. Or you can leave it on. Store in airtight container in the fridge for up to one week.
Chop and add to salads or saute in olive oil over medium heat just until wilted.
Pairs Well With…
Apple, peaches, watermelon, walnuts, pecans, almonds, citrus, fennel
In the fridge, beet root can keep for months; beet greens are best to eat in first few days.
Summer through late fall
The deep colored pigment in beets that’s known for staining your skin and clothes also gives these roots major antioxidant, anti-inflammatory and detoxification benefits. Beets are particularly good for supporting the body’s natural detox process and helping to eliminate toxins. They’re also considered to be cancer protective and their unique type of fiber may help prevent colon cancer, and reduce cholesterol and triglycerides. Beets increase oxygen uptake and are a pure source of carbohydrate and natural building block of energy metabolism making them the perfect carbo-loading athlete food.
Don’t forget about the greens! Beet greens are high in protein, phosphorus, and zinc, and are also a have a lot of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese.