Beet Recipes Even a Beet Hater Can Love (2024)

FAQs

How do you cook beets for people that don't like beets? ›

Peel and cut 3 beets into ½” cubes. Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt. Spread onto a greased baking sheet in an even layer. Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

Roasted with goat cheese.

– The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and piquant goat cheese. Add some hazelnuts and you're in heaven.

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.

First, wash and scrub the beets thoroughly to remove any dirt. Cut off the greens if attached. Make sure to leave about one inch of the stem to prevent them from releasing too much red color into the water. Do not peel the beets before boiling, unless you want to boil them cubed.

Anyone who has low blood pressure or is currently taking blood pressure medication should speak with a healthcare professional before adding beets or beetroot juice to their diet. Beets contain high levels of oxalates, which can cause kidney stones in people with a high risk of this condition.

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.)

Beets are high in oxalates, which may raise the risk of kidney stones. If you already have kidney stones, it's advisable to enjoy beetroots in moderation.

Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing "pickles" the beets, helping them last longer in the fridge.

However, I came up with a simple recipe that I enjoy. I simply grate or julienne them and then pour balsamic vinegar on them raw. The resulting beet slaw is just delicious. The strong taste of the vinegar balances the strong taste of beets.

Why do my beets taste bad? ›

Their “earthy” flavor comes from a compound called geosmin, which is also the same compound that we associate with the smell of “fresh rain” and “forest soil”. Some people are much more sensitive to this compound than others, that is why some people say they taste like dirt, and others love them.

Some foods that mix well with beets include goat cheese, arugula, walnuts, lemon juice, and balsamic vinegar. Other complementary ingredients include orange, dill, horseradish, and sour cream. Beets also pair well with meats such as chicken, fish, and pork.

Gout is an extremely painful condition caused by an increased uric acid level in your blood. The oxalates found in beets can increase your uric acid level, meaning that too many beets can lead to gout. To avoid this, stick to no more than a single half-cup serving of beets per day.

Cure your vegetables as you would a piece of meat for a couple of days. This can be achieved by rubbing the vegetable or mushroom with salt at a concentration of 1.75% of the vegetable's weight, wrapping it tightly in plastic or vacuum sealing it, and letting it sit in the fridge for 2-3 days.

Steaming: Steaming is a great way to cook beets while retaining their nutritional value. To steam beets, first, scrub them clean and trim off the greens and tail. Place them in a steamer basket over a pot of boiling water and steam for 30-40 minutes, or until they are tender.

To do it, wash and dry your beets, then massage them with a bit of olive oil (about a teaspoon per beet) plus herbs like thyme and salt. Wrap each beet individually with foil and roast at 425 degrees until fork-tender, about 30 minutes for a medium-sized beet or 45 minutes to an hour for a large beet.

Directions. Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour.