New Taste Journal
Whole Grain · Whole Food · Big Flavors
Place beets into a strainer in the sink.
Cut or break off the beet greens.
Scrub and drain the beets.
These are small beets, best for boiling.
They are just a bit bigger than a golf ball.
Save the beets greens.
Here is a
for cooking the greens.
Place beets into a pan.
Cover beets with cold water.
Water should be a few inches over the tops of the beets,
Place beets onto the stove over high heat.
Bring water to a boil and then turn down the heat to a slow simmer.
Gently simmer the beets for about a half hour.
The best way to test the beets to see if they are fully cooked is to slide a small knife into a beet.
You are looking for a resistance that would be about the same as sliding the same knife into an apple.
This test can be done while beets are still cooking in the pot.
Remove cooked beets from water and let cool for a half hour or longer.
Clean and slice the beets:
Put on a pair of latex kitchen gloves if you have them.
Use a towel, paper or cloth, to help rub the skin off of the beets.
Cut the tip and stem off of the beet and slice or dice as needed.
Slice beets on top of a plate because they will stain your cutting board.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.