Beetroot is a vibrant, earthy vegetable that can add a splash of color and a boost of nutrition to any meal. Cooking beetroot from raw might seem intimidating at first, but it’s actually quite simple and rewarding. Whether you want to boil, steam, or roast your beets, this guide will walk you through easy steps to get tender, flavorful beetroot ready for salads, sides, or snacks.
Preparing Your Beetroot for Cooking
Before you start cooking, it’s important to prep your beetroot properly:
– Choose fresh beets: Look for firm, smooth-skinned beets without wrinkles or soft spots. Fresh beets often come with their leafy tops attached-trim these off, leaving about 2–3 cm of the stem to prevent the beet from bleeding too much during cooking.
– Wash thoroughly: Rinse the beets under cold water and use a brush to gently scrub away any dirt. Be careful not to tear the skin as it helps keep the beetroot juicy during cooking.
Three Easy Ways to Cook Beetroot from Raw
1. Boiling Beetroot
Boiling is a straightforward method that softens the beetroot nicely, perfect if you want tender beets for salads or mashing.
– Place trimmed and washed whole beets in a large pot.
– Cover with warm water and bring to a boil.
– Reduce heat and simmer gently for 20–45 minutes depending on the size of the beets. You’ll know they’re done when a fork or skewer slides in easily.
– Drain and cool slightly, then peel off the skin by rubbing it with your fingers or under running water while still warm-it should slip off easily.
2. Steaming Beetroot
Steaming keeps more nutrients in the beetroot and tends to preserve a bit more texture compared to boiling.
– Fill a pot with a few inches of water, making sure the water doesn’t touch the steamer basket.
– Place the cleaned whole beets in the steamer basket and cover.
– Steam on medium-high heat for 30–45 minutes until tender.
– Cool and peel as with boiled beets.
3. Roasting Beetroot
Roasting brings out a natural sweetness and adds a slight caramelized flavor. This method is great if you want a richer taste and a bit of texture.
– Preheat your oven to 190°C (375°F).
– Wrap each washed beetroot individually in aluminum foil, optionally drizzling with olive oil and seasoning with salt and pepper before wrapping.
– Place wrapped beets on a baking tray and roast for 45–60 minutes, depending on size, until tender when pierced with a fork.
– Let cool and peel under running water.
Tips for Peeling Beetroot
Peeling beetroot can be messy due to its deep red juice, which stains skin and surfaces. Here are some handy tips:
– Peel beetroot while it’s still warm for easier skin removal.
– Use a paper towel to hold the beetroot while peeling to avoid staining your hands.
– Peel under running water to help wash away the skin and juice.
How to Tell When Beetroot Is Cooked
The best way to check if your beetroot is done is by testing its tenderness:
– Insert a fork, skewer, or knife into the thickest part of the beetroot.
– If it slides in easily without resistance, the beetroot is cooked.
– Another trick is to rub the skin gently; if it moves or slips, the beetroot is ready to peel.
What to Do with Cooked Beetroot
Once cooked and peeled, beetroot is incredibly versatile:
– Slice or cube it for salads.
– Mash it as a side dish.
– Use it in sandwiches or wraps.
– Pickle it for a tangy treat.
– Blend it into smoothies or soups for color and nutrition.
Drizzle with vinaigrette or olive oil and sprinkle with herbs or nuts for extra flavor.
Final Thoughts
Cooking beetroot from raw is easy and rewarding with just a little preparation. Whether you boil, steam, or roast, you’ll get delicious, tender beets perfect for a variety of dishes. Enjoy experimenting with this colorful superfood in your kitchen!