This recipe will give you the confidence to learn how to prepare and make healthy beets. Use a dutch oven to boil the beets on the stove--it's so simple! Learn all the techniques, methods, tips, and tricks to make beets taste good. You'll be wondering why it took you so long to make beets a part of your diet.
- 9 medium-sized fresh beets
- 3 tablespoons red wine vinegar
- 1 teaspoon kosher salt
How to Boil Beets
- Remove the tops from the beets, but leave a two inch stem. This will help the pigment from leaching into the water.
- Wash and dry the beet roots.
- Add the vinegar and the beets to a large pot of water, then cover and bring to a boil. Stir in the salt and reduce the heat to medium low. Simmer until fork tender, roughly 30 to 45 minutes.
- Use a fork or slotted spoon to remove them, then let them cool. Cut off the root and stem and discard.
- Optional: Keep the beet water. Read the post for ideas on how to use it.
- Peel by using a piece of paper towel to wipe the skin off or peel under running water.
- Keep whole, quarter, slice, cube or puree depending on your recipe.
Dress up Boiled Beets With...
- Herb butter (try fresh dill, mint or tarragon)
- Balsamic glaze
- Beet juice reduction sauce
- Chopped caramelized or candied pecans on a salad of mixed greens
- Want to keep the beet from bleeding too much into the water? Keep at least 1 inch of the stem and the root intact before boiling them whole.
- Use a plastic cutting board with paper towel or wax paper on top, so it doesn't get stained.
- Sauté the beet greens and stems or use them in salads or soups.
- Save the beet juice and use it in soups, rice, smoothies, pickled eggs, dye icing, or faux grape jelly.
- Category: Vegetable side
- Method: Boiled
- Cuisine: American
Keywords: how to cook beets, stove, how to peel beets