Cooking Beets

[Durgan]

http://www.durgan.org/URL/?NPWQK 30 June 2010 Cooking Beets.

Beets should be cooked without breaking the skin to prevent bleeding. Do not wash too vigorously, and leave the tap root on. Cover with water and gently boil until a fork penetrates the beet. Time is about 45 minutes and depends upon the size of the beet. When cooked fill the pot with cold water and squeeze the beet gently to remove the outer surface. Presto you have a perfect vegetable. I eat like an apple or cut and use a little butter for flavor.
The pristine greens are selected and steam cooked for about ten minutes. Eat with a bit of butter and add vinegar if desired.

[wulf]

Or, if you find the red stain a pain, try growing a different variety. We have some lovely yellow beetroot which are being harvested now. All the taste but none of the stain.

Wulf

[Odsox]

And the white variety which my OH reckons is sweeter and tastier than the red or yellow.
Personally I find the white easier and quicker to grow, so we are both happy.

[battybird]

I put used polythene bags over my hands when removing the skins! Used to use vinyl gloves but they cost money!

[Gem]

I'm a big fan of white beetroot, the leaves are so tastey and they are absolutely delicious when lightly roasted.. Mmm may go pick some for tomorrows lunch!