Betty Crocker How to Cook Beets
Discover the ultimate guide on how to cook beets with Betty Crocker's tried-and-true methods, perfect for showcasing the vibrant, earthy sweetness of this nutritious root vegetable. Whether you prefer the tender simplicity of boiling or the caramelized depth of roasting, this versatile recipe has you covered. Learn how to prep fresh, medium-sized beets effortlessly and achieve perfect results every time, from fork-tender boiled beets to richly roasted ones enhanced with a drizzle of olive oil and a sprinkle of salt and pepper. With minimal prep time and just one pot or a foil packet, this beginner-friendly recipe makes it easy to enjoy beets as a side dish, salad topping, or healthy snack. Store them cooked and ready for up to five days to enhance your meal prep game!
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Recipe Information
Ingredients
- 4 medium-sized (about 2 inches in diameter) Fresh beets
- 6 cups (for boiling) Water
- 2 tablespoons Olive oil (optional, for roasting)
- 1 teaspoon Salt (optional)
- 0.5 teaspoon Black pepper (optional)
Instructions
Wash the beets thoroughly under cold running water to remove any dirt or debris. Trim the stems and roots, leaving about 1 inch on each end to prevent the beets from 'bleeding' during cooking.
Choose one of the two methods below depending on your preference: boiling or roasting.
Method 1: Boiling Beets - Place the cleaned beets in a large pot and add enough water to cover them by about 2 inches. Add a pinch of salt if desired. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 30-45 minutes, or until the beets are tender when pierced with a fork.
Once cooked, drain the beets and allow them to cool slightly. Use your hands or a paper towel to gently rub off the skins. They should slide off easily. Serve immediately or store in the refrigerator for up to 5 days.
Method 2: Roasting Beets - Preheat your oven to 400°F (200°C). Place the cleaned beets on a sheet of aluminum foil, then drizzle with olive oil and sprinkle with salt and pepper, if desired. Wrap the beets securely in the foil to form a packet.
Place the foil packet on a baking sheet and roast in the preheated oven for 40-60 minutes, depending on the size of the beets. Check doneness by inserting a knife or skewer into the largest beet; it should glide in easily.
Carefully unwrap the foil and let the beets cool slightly. Use your hands or a paper towel to rub off the skins. Serve warm or at room temperature, or store in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 0.0 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
