Yes, It Is Possible to Prep Beets Without Making a Huge Mess—Here's How (2024)

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Yes, It Is Possible to Prep Beets Without Making a Huge Mess—Here's How? ›

Aita's favorite (and least messy) way to make beets is to roast them under a thick layer of salt. The salt draws out moisture, which will reduce the amount of juice, he explains. To do it, you'll need about a pound of kosher salt for every pound of beets you use.

Aita's favorite (and least messy) way to make beets is to roast them under a thick layer of salt. The salt draws out moisture, which will reduce the amount of juice, he explains. To do it, you'll need about a pound of kosher salt for every pound of beets you use.

Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.

Prepare the Beets – Wash and scrub dirt from the surface, then peel. Season the Beets – In a medium bowl, toss together the beets, olive oil, salt, and pepper. Roast the Beets – Roast until the beets are fork-tender, about 25 to 30 minutes.

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.

As much as I adore Beet Salad, I rarely made it at home, because by the time I finished the beets, my hands, cutting board, and counter all were stained with telltale red juices. Then, I picked up a transformative piece of information: you do not need to peel beets when roasting.

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. Incidentally, to get beet stains off your hands, wet them, rub them with coarse salt, then wash with soap.

Like many vegetables, the longer you cook beets—especially in water—the more the colorful phytonutrients leach out of the food and into the water. Retain the good-for-you nutrients in beets by roasting them or sautéing them instead. Or lightly steam them for just a few minutes, suggests Doyle.

Place the beets in a large pot and cover them with at least 2 inches of water, then add 1 tsp each of salt and sugar to the pot. Turn the burner on medium-high heat and bring the water to a boil, then reduce the heat to medium-low and simmer the beets for 15-20 minutes or until they're tender.

What is the tastiest way to eat beets? ›

Steaming will retain more nutrients than boiling. Slow-roasting beets in a foil packet or covered baking dish takes away much of the earthy taste and intensifies the flavor, but you will still have a bit of bleeding and nutrient loss.

Can you eat beets everyday? It's always best to follow a varied diet. Eating a small amount of beetroot every day is unlikely to do any harm, but a high intake could lead to low blood pressure, red or black urine and feces, and digestive problems for anyone with a sensitivity to the nutrients.

Beets are high in fiber and promote the growth of good bacteria in your gut. Having plenty of healthy bacteria in your digestive system helps fight disease and boost your immune system. Fiber also improves digestion and reduces the risk of constipation.

Store beets in a plastic bag in the refrigerator at or below 41 °F for 7 to 10 days. Beets may be frozen for up to ten months. For best quality and nutritive value, preserve only what your family can consume in 12 months. Select deep, uniformly red, tender, young beets, no more than 3 inches across.

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.

For raw beets: Use a peeler just as you would on a potato. For cooked beets: Rub off the skin with a paper towel or with your fingers under running water. To juice a beet: Finely grate one bunch beets (no need to peel) on a surface lined with cheesecloth on top of wax paper.

Coat your hand in oil

We've mentioned how a spritz of cooking spray prevents beets from staining a cutting board, but oil works well for hands, too. A scant ½ teaspoon will do the trick. Note: only oil the hand that will be touching the beets as opposed to the hand holding the knife (safety first, folks).

How to Boil Beets. Trim the stems and greens off of the beets, then scrub the beets clean and place them in a large pot. Add 1/4 cup distilled white vinegar to the pot with 1 teaspoon salt, then fill the pot with water, enough to cover the beets.