how to cook golden beets

Con Poulos

Why settle for the canned version when fresh is so much better? You're probably most familiar with deep red beets, but look for other varieties at the market—like golden—to brighten up a springtime meal.

Choosing
Look for smaller beets (they're more tender than the biggies) with smooth skin and crisp, bright greens attached.

Prepping and Storing
Cut the leafy tops about 1 inch above the roots and discard. Wrap the beets in paper towels and keep them refrigerated for up to two weeks. Scrub them thoroughly with a vegetable brush and pat them dry just before using.

Peeling
If using beets raw, remove the skin with a vegetable peeler. Otherwise, cook with the skin on and then rub it off with a paper towel or wear rubber gloves to prevent stained hands.

Cooking
Roasting beets in the oven gives them a caramelized flavor.

The Fastest Way to Cook Beets
Place four or five medium beets, trimmed and washed, in a single layer in a microwave-safe bowl. Drizzle with 2 Tbsp water. Cover and microwave on high for 5 minutes, then turn beets and continue cooking 3 to 5 minutes until they are fork-tender. Cool for 5 minutes. Peel the skins off the beets and use in salads, soups or sides.

For recipe ideas, check out 5 Ways with Beets.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io