With their deep, dark red color and vibrant red streaked green leaves, there’s just no denying the beauty of a beet.
Chock full of nutrients, beets are sweet and delicious — and when cooked properly, a beet will have a velvety, succulent texture that will melt in your mouth.
And never throw away the gorgeous beet greens! As nutrient rich as a beet root is, its leaves pack even more nutrients! (If you love the beet flavor, you’ll love the greens — simply sauté them with olive oil and season with salt and pepper.)
There are many different ways to cook beets, including boiling, steaming and roasting. My preferred method is roasting them with a bit of steam. The result is an evenly cooked beet that’s perfectly tender throughout.
- Fresh beets
- Preheat the oven to 400 degrees F.
- Place a large sheet of heavy-duty foil on a baking sheet. Set aside.
- Cut the greens off the beet root, leaving about ¼ inch or so. (Save those greens to eat later!)
- Wash the beets and without drying them place them in the center of the foil.
- Wrap the beets loosely with the foil -- leaving a good few inches around them, but sealing it tightly.
- Roast in the preheated 400 degree F oven until they are fork tender, about 1 hour. (Stick a fork into the thickest part of the beet and if it slides off easily, they're done.) You should check the beets after about 20 minutes and sprinkle them with water (a couple tablespoons), and then re-seal the foil to finish the cooking process.
- When the beets are done, remove them from the oven and open the foil. Let them cool until you're able to touch them. Then you can use your hands of the back of a knife to remove the skin. It will peel right off.
Though not as common, beets are available in a few other very pretty colors -- golden beets are another favorite of mine!