Cooking Tips > Cooking Techniques > Cooking Basics > How to cook beetroot

How to Cook Beetroot

Beetroot, with its earthy sweetness and vibrant color, is a versatile vegetable that can be enjoyed in numerous ways. From salads to soups, roasted to pickled, mastering the art of cooking beetroot opens up a world of culinary possibilities. This guide provides a comprehensive overview of various cooking methods to help you prepare perfect beetroot every time.

Preparing Beetroot for Cooking

Before diving into cooking methods, proper preparation is crucial. Start by thoroughly washing the beetroot to remove any dirt or debris. If you're planning to boil or steam the beetroot whole, leave about an inch of the stem and the root intact to prevent color and nutrients from leaching out during cooking. For roasting or using pre-cooked methods (like microwaving), you can trim the ends.

Safety First: Beetroot juice can stain, so consider wearing gloves or using a cutting board that's easy to clean.

Boiling Beetroot

Boiling is a straightforward method. Place the prepared beetroots in a large pot and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer until the beetroots are tender. The cooking time depends on the size of the beetroots, ranging from 30 minutes to over an hour. Check for doneness by inserting a knife or skewer into the center; it should slide in easily. Once cooked, let the beetroots cool slightly before peeling the skin (it should rub off easily).

Tip: Add a tablespoon of vinegar or lemon juice to the boiling water to help retain the vibrant color of the beetroot.

Roasting Beetroot

Roasting intensifies the natural sweetness of beetroot. Preheat your oven to 400°F (200°C). Wrap each beetroot individually in aluminum foil, or place them in a baking dish with a small amount of water and cover with foil. Roasting time varies depending on the size, typically ranging from 45 minutes to 1.5 hours. Again, test for doneness with a knife or skewer. After roasting, let the beetroots cool slightly before peeling. The skin should slip off easily when rubbed with a paper towel.

Tip: Roasting brings out a richer, more concentrated flavor compared to boiling.

Steaming Beetroot

Steaming is a gentle cooking method that helps retain nutrients. Place the prepared beetroots in a steamer basket over boiling water. Cover the pot and steam until tender, usually 30-60 minutes, depending on size. Check for doneness with a knife or skewer. Cool slightly before peeling.

Tip: Steaming is a good option if you want to preserve the vibrant color and delicate flavor of the beetroot.

Microwaving Beetroot

For a quick and easy option, microwaving is suitable for small to medium beetroots. Prick the beetroot several times with a fork. Place it in a microwave-safe dish with a tablespoon of water. Cover the dish with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 5-10 minutes, or until tender, checking at regular intervals. Let it cool slightly before peeling.

Caution: Microwaving times can vary, so check the beetroots frequently to avoid overcooking.

Peeling Beetroot

Once the beetroot is cooked and slightly cooled, the skin should slip off easily. You can use your fingers (wear gloves!), a small paring knife, or a paper towel to rub the skin off. If the skin is stubborn, you may need to use a knife to gently peel it away.

Serving and Storage

Cooked beetroot can be served warm or cold. It's delicious in salads, soups, roasted with other vegetables, or pickled. Store cooked beetroot in an airtight container in the refrigerator for up to 5 days. You can also freeze cooked beetroot for longer storage; slice or dice it before freezing to make it easier to use later.

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FAQ

  • How do I prevent beetroot from staining my hands?

    Wear disposable gloves or rub your hands with lemon juice before and after handling beetroot.

  • Can I eat beetroot raw?

    Yes, beetroot can be eaten raw, but it has a stronger, earthier flavor. It's often shredded or grated and added to salads.

  • How can I tell if beetroot is cooked?

    Insert a knife or skewer into the center of the beetroot. If it goes in easily with no resistance, the beetroot is cooked.

  • Why did my beetroot turn brown when I cooked it?

    This can happen if the beetroot is overcooked or if too much of the stem or root was removed before cooking, allowing the color to leach out. Adding an acid like vinegar or lemon juice to the cooking water can help prevent this.

  • Can I cook beetroot with the leaves still attached?

    Yes, you can cook beetroot with the leaves attached, but they may take longer to cook than the beetroot itself. You can also remove the leaves and cook them separately as you would spinach or other leafy greens.