About Beets
Storage
Separate the roots from the greens before storing and keep in separate, loosely closed, plastic bags in the fridge.
Wrapping each with a paper or cloth towel will help keep them dry. The greens will last just a couple of days, but beets will last a couple of weeks. Before using greens, swish in clean water several times to remove any grit and spin dry.
There's no need to peel baby sized beets.
Note: Remember that red beets stain! —be sure to protect your hands, clothes, and counter!
Be aware that they also stain our bodies inside, so don't be alarmed by the effects after eating red beets.
Chioggia Beets
These carnival-like vegetables are super fun! What kid wouldn’t want to eat these?! The whimsy of these darlings can really be accentuated by the way you slice them– think matchstick cuts, spiralizing, paper thin slivers...
Cooking fades the red color of the Chioggia beets to a pale pink. So, if you like the intensity of the red stripes, I suggest you serve them raw in a salad. They also make an amazing statement when pickled!
Roasting
Toss scrubbed, unpeeled beets (tops removed) with a drizzle of olive oil. Place on a lined baking sheet and cover with foil, or you can place the beets in a tightly sealed foil packet- I usually choose to do this because it seems easier. Roast at 375 for approx. 20-45 minutes, (time will depend on the size of your beets); they're done when a knife or fork meets very little resistance. Cool long enough so that you can handle them. Skins will rub off easily.
Steaming
Steam scrubbed, unpeeled beets (tops removed) for approx. 30-60 min. or until fork meets no resistance. Steam time varies depending on beet size. Don’t forget to check the water level below your steam basket several times! Cool long enough so that you can handle them. Skins will rub off easily.
Microwaving
To microwave beets: wash (but don't dry or peel), and trim off the stems and ends, making flat cuts so the beets will sit up straight. Put them in a microwave-safe dish, and pour 2-3 Tbsp. of water over them, and cover the dish tightly. Microwave for 2-3 minutes, open and turn them over, then continue cooking until firm-tender-- check every 1-2 minutes, so they don't get overdone. Cook time will vary depending on how many beets you are doing at once, and how big they are. While still warm, rub skins off with paper towel.
Freezing
Cooked beets freeze well. Roast or steam the beets, cool, remove skins, and freeze whole or sliced/diced to your preference. Place, single layer, on a rimmed baking sheet and freeze about an hour. Then transfer them to freezer bags and freeze. Use within 10-12 months for best nutritional value.
When ready to eat
Wash beets thoroughly, then cut off the stem. You can boil, steam, microwave and even grill beets, but roasting is the kindest cooking method, as the heat gently caramelizes the vegetable's natural sugars. Slide the skins off using gloves or a paper towel to avoid staining your hands. Of course, you can also enjoy beets in all their raw glory. Grated, shaved or sliced paper-thin, they're bursting with color and crunch.
As for flavor pairings, beets have an affinity for tangy, pungent foods such as goat, blue and feta cheeses, sour cream, yogurt, horseradish and onions; acidic foods such as oranges, lemons and vinegars; and smoky foods such as bacon, smoked fish and smoked meats. They also pair well with legumes, especially lentils; whole grains such as barley, bulgur and quinoa; and most nuts, particularly pistachios and walnuts.
If you have a tenuous relationship with beets, consider starting simply. Roasted beets sprinkled with good olive oil, salt, black pepper and fresh herbs such as rosemary or thyme are one of the tastiest ways to enjoy beets. Try crusty bagette slices topped with a soft cheese, sliced roasted beets, lemon juice, sea salt and olive oil. Crunchy raw beet salads are an attractive option as well, especially when tossed with shredded carrots, apples, raisins and walnuts and coated with a creamy yogurt dressing.
Beet greens
Whatever you do, don't throw them away! They're similar in taste to Swiss chard and are a delicious alternative to spinach.
To prepare them, cut off any thick stalks. Submerge and shake in a large bowl of water to loosen the dirt. Drain, rinse and repeat as necessary, then pat dry. Par-boil them by dropping in boiling water for one minute. Remove and plunge into a bowl of ice water. "Shocking" the greens will keep them bright and beautiful. Drain, and store in an air-tight container in the refrigerator for up to three days. Beet greens are wonderful simply sauteed in olive oil and garlic, tossed into scrambled eggs and pasta or added to soups and stews. They're also delicious raw, thinly sliced and added to salads and sandwiches.
Liz Talley, Urban Graze
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