Many people have strong feelings about beets (usually in the negative), but learning how to cook beets properly can change minds for good. If you don’t love beets, using one of these methods to prepare beets for roasting, steaming and boiling might just change your mind.
Beets, or beetroots, are jewel-toned root vegetables. But beets, with their shades of ruby red and sunset gold, are among the most misunderstood–and passionately disliked–vegetables. Beets can absorb a great deal of mineral flavor from the soil in which they’re grown. That taste is appealing to some. But to others, it’s a behemoth to be tackled before a beet finds its way to a plate.
The health benefits of beets range from lower blood pressure to improved athletic performance. With only 58 calories in a cup, beets are chock-full of folate, fiber and potassium. One cup delivers 4 grams of fiber, mostly the insoluble type that keeps things moving in your digestive system. Here, all the healthy reasons to make sure you save space on your plate for this ruby-red root vegetable.
- Beets can lower your blood pressure
- Beets can improve athletic performance
- Beets fight inflammation
- Beets can improve the look of your skin
- Beets will keep you regular
- Beets are great for detoxification
If your urine turns purple after eating or drinking beets, don’t worry. This is normal and actually has a name-beeturia.
- 3 cooked beets small
- 1 can chickpeas 15 oz
- 1 tsp lemon zest
- 1 lemon juiced
- 2 cloves garlic minced
- ¼ cup tahini
- ¼ cup olive oil
- salt to taste
- Add the beets to the bowl of a large food processor. Process until small little bits remain.
- Add the remaining ingredients (except for the olive oil) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).
- Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts, sesame seeds, and fresh chopped parsley, if desired.
Quick Pickled Beets
- ½ cup white vinegar
- ½ cup water
- ¼ cup sweet onion sliced
- 4 peppercorns
- 3 cloves
- 2 tbsp white sugar
- 1 cinnamon stick
- ¼ tsp salt
- 2 cups beets cooked and sliced
- Combine the vinegar and water in a small saucepan.
- Add the onion, peppercorns, cloves, sugar, cinnamon stick and salt. Bring to a boil and boil for 5 minutes.
- Meanwhile, pack the sliced beets in a mason jar and pour the hot brine over the beets. Remove cinnamon stick.
- Let the jar cool on the counter for an hour and then refrigerate.
- The beets are ready to eat the next day and will keep in the refrigerator for up to a month.
Easy Oven Roasted Beets
- 3 large beets (can use 4 – 5 small)
- 1 tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Preheat oven to 400° F
- Remove the tops and roots of the beets and peel.
- Cut the beets into wedges or cubes ensuring each is similar in size.
- Place the cut beets on foil-lined baking sheet and toss with olive oil, thyme, salt and pepper. Roast for 40 to 45 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven season with salt and pepper as to taste. Serve warm.