Harvest beets when the greens are 4-6 inches (10-15 cm) long and the roots are about 2 inches (2.5 cm) in diameter–1 inch for kid beets, up to 3 inches for mature beets. Huge beets are not as clean or as flavorful as medium-size or smaller beets. A beetroot will have to be corporate and deep colored.
Store unwashed beet roots throughout the refrigerator in an open plastic bag for up to 3 weeks—within the tournament that they preserve dry. Check out for firmness as they age.
Get ready dinner beet greens like spinach. Scale back the greens off as soon as conceivable in a different way they are going to draw nutrients and moisture out of the basis.
Serve raw beets in a salad if finely grated. Add beets at the end of the salad making so that they don’t stain other elements.
Prep: To stop pink beets from excessive “bleeding” throughout cooking, wait to peel them until after cooking. Forward of cooking simply trim off the tops about 1 inch above the roots and wash quite with a vegetable brush.
Boil beets by means of first putting off the tops, stems, and greens; then simmer 15-20 minutes or until clean; plunge them into cold water so that they are able to be handled; drain and rub off the outdoor in conjunction with your fingers underneath cold working water. You’ll be able to then slice the beets or serve them whole.
Steam beets briefly; place beets in vegetable steamer over boiling water for 30-45 minutes or until they are merely pierced with a thin knife. Steaming will scale back bleeding and pay attention style.
Roast beets by means of wrapping them in foil after oiling the outdoor. Roast in a baking dish at 350-400°F (180-200°C) for 1-2 hours.
Bake beets in a buttered or oiled baking dish—set the beets in a single layer. Add ¼ inch water and cover the dish with lid or aluminum foil. Bake at 350°F (180°C) until clean 1 to 1½ hours.
Microwave 1 pound (.45 kg) trimmed beets in a microwaveable dish with ½ cup (120 ml) of water. Cover and get ready dinner until clean about 20 minutes.
Sauté beets with butter and little lemon juice (acidic lemon juice will grab the color).
Sauté beets greens with garlic and olive oil and serve as an aspect dish.
