12 Jun How to Cook Beets
I love freshly baked beets. I would eat them every day if I could, but the fact that they take an hour to cook can be somewhat of a deterrent. My tip? I usually throw them in the oven right when I get home (from yoga or work or whatever), then shower, relax, or do whatever I need to around the house for an hour until I’m ready for dinner. This way, you kind of forget that they’re even cooking until the timer goes off.
There are many ways to prepare beets… You can boil them or slice them up before roasting, but I find that to keep them full of flavor and moisture, it’s best to bake them whole.
How to cook beets (in the oven):
- Preheat oven to 400°.
- Trim back the roots and leaf stalks to about an 1″ then wash under cool running water. Be careful to not scrub the skin too hard when washing and do not cut or slice off any part of the vegetable so the skin stays intact
- then wrap in two layers of aluminum foil. Place them on a baking sheet and place in oven.
- Cook for about an hour until they are tender. You should be able to pierce them with a fork easily. Timing may vary depending on the size of the beets
- When done, remove foil, trim off the stalk and root ends then rub the skins off with a damp towel.
Voila! Now you have freshly baked beets… ready for your salad, or as a standalone veggie side dish (a squeeze of lemom and some seasoning salt is all that’s needed to really bring out the flavor). You can even make a bunch at one time and put them in the fridge to use later in the week.