3 Ways to Cook Beets: As Shared by Master Chefs

1. Roasting:

• Pros: caramelizes natural sugars for a sweet and smoky flavor, retains texture.

• Method: Preheat oven to 400°F (200°C). Wash and trim beets, leaving about an inch of stem. Drizzle with olive oil, season with salt and pepper. Wrap individually in foil or roast on a baking sheet for 45-60 minutes, or until tender when pierced with a fork. Peel and enjoy!

2. Boiling:

• Pros: quickest method, easy to peel skin afterwards. (Dr. David’s Personal Favorite)

• Method: Wash and trim beets. Place in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until tender. Drain, cool slightly, and peel under running water.

3. Steaming:

• Pros: preserves nutrients, less mess than boiling.

• Method: Fill a steamer basket with water, ensuring it doesn't reach the steamer. Wash and trim beets. Place them in the basket and steam for 30-45 minutes, or until tender. Peel and enjoy!

Bonus Tip: No matter the method, consider leaving the skin on for roasting or steaming. It protects the vibrant color and adds extra nutrients. Peel AFTER cooking for easier removal.

Slice beets for salads, roast them with other vegetables, purée them into dips, or even spiralize them for beet noodles. Experiment and discover your favorite way to enjoy this versatile root vegetable.

Additional Notes:

• Be CAREFUL: Wear disposable gloves as beets can stain hands and clothes (Keep a Tide magic stain remover pen around)

• Beets can be stored cooked and peeled in the refrigerator for up to 5 days.

You are Beeautiful!

All the best, David