Description
This simple recipe guides you through the process of boiling fresh beets to perfection. Boiled beets are tender, vibrant, and versatile, making a nutritious addition to salads, sides, or dips. The method is quick and straightforward, ensuring you can enjoy the earthy sweetness of beets with minimal effort.
Ingredients
Scale
Ingredients
- 2-8 medium beets, washed and scrubbed
- 1 teaspoon salt per 4 beets
- Water, enough to cover beets in a pot
Instructions
- Prepare Beets: Wash and scrub the beets thoroughly to remove all dirt and debris. Trim the leaves, leaving about 1-2 inches of the stem attached to prevent bleeding during cooking.
- Bring Water to Boil: Fill a large pot with enough water to cover the beets and bring it to a boil. Add 1 teaspoon of salt for every 4 beets to enhance the flavor.
- Boil Beets: Add the prepared beets to the boiling water. Boil smaller beets for approximately 20 minutes and larger ones up to 40 minutes until they are tender and can be easily pierced with a fork or knife.
- Drain and Cool: Remove the beets from the water using a slotted spoon or drain them in a colander. Rinse under cool water to stop cooking and prepare for peeling.
- Peel Skin: Peel the skin off the beets by rubbing with your hands, using a paper towel, or a knife. The skin should come off easily without staining your hands excessively.
- Serve or Use: Use the boiled beets immediately in your favorite recipes such as hummus, salads, or as a side dish, or store in the refrigerator for later use.
Notes
- Beets vary in size; adjust boiling time accordingly to ensure tenderness.
- Leaving a small portion of the stem on helps reduce bleeding and color loss during boiling.
- Use gloves or paper towels when peeling to avoid staining your hands.
- Boiled beets can be stored in an airtight container in the refrigerator for up to 5 days.
- Adding salt to the boiling water enhances the natural sweetness of the beets.
