Prep Time: 15 min Cook Time: 30-40 min
Serves: 4-6
I know boiled beets may not sound very appealing, but believe me when I say that this is one of the best (if not the best) ways to prepare beets! This recipe is for the basic preparation of boiling beets to use in any recipe that calls for beets whether they are chopped into a dish, pureed, pickled, smashed, etc.
Ingredients:
- beets, however many you want
- water for boiling
- salt
- Bring a large pot of salted water to a boil. While the water is heating, cut off the greens from your beets. Leave the tails and about an inch or less of stem.
- When the water is at a rolling boil, place your beets in. Boil until they are fork tender – about 20 minutes for smaller beets and up to about 40 minutes for larger beets.
- When the beets are done, pour them into a colander in the sink. Immediately run them under cold water for a few minutes before handling. When they are cool enough to handle, use your hands to slip the skin off under cold running water. Now you can remove the stems and tails and chop them to your desired size.
- Boiled beets will store in the fridge for 3-5 days. Use them in salads, mix them with goat cheese and balsamic, make beet hummus, veggies burger or beet brownies! Enjoy