How to cook beetroot
There are many ways to cook freshly picked beetroot: Boiling in a pan, Boiling in a pressure cooker, steaming and roasting, wrapped in tin-foil. I prefer the pressure cooker method, it's quickest and the most economical way. With modern pressure cookers I use the smallest gas ring on the lowest setting , it makes no noise or steam and only takes an hour.
Prepare them with a quick rinse, being careful not to break the skin and then trim the leaves leaving about 2.5 cm (1 inch) and leave the roots intact. We will remove both of those when they are cooked. This prevents them from bleeding badly while they are cooking.
Cooking beetroots in a pressure cooker
Trim the beets as above, fill the cooker to just below the trivet stand and place the beetroots in the steamer basket and sit on the trivet. Bring to high pressure and cook for about 50 minutes and allow to de-pressurise naturally. The beets are cooked when the root is soft enough to penetrate with a skewer and the skin moves easily when rubbed with your fingers.
When the beets are cooked, trim the roots and stems completely and rub the skins off with your fingers, using rubber gloves if you don't want purple fingers.
Cooking beetroots by boiling in a pan
Trim the beets as above, place in a lidded pan, just covered with boiling water, cover and boil for an 1 hour 30 minutes (depending upon size) or until the beetroot is soft enough to penetrate with a skewer and the skin moves easily when rubbed with your fingers.
When the beets are cooked, trim the roots and stems completely and rub the skins off with your fingers, using rubber gloves if you don't want purple fingers.
Cooking beetroots by steaming in a pan
Trim the beets as above, place in a steamer with the pan filled with about 5 cm (2 inches) of boiling water, cover and steam for an 1 hour 30 minutes (depending upon size) or until the beetroot is soft enough to penetrate with a skewer and the skin moves easily when rubbed with your fingers.
When the beets are cooked, trim the roots and stems completely and rub the skins off with your fingers, using rubber gloves if you don't want purple fingers.
Cooking beetroots in the oven
Beetroots can be roasted or steamed in the over.
Roasting beets in the oven
- 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour]
Trim the beets as above, wrap them in tin foil, place the foil parcels in a roasting tray and roast in the middle of the oven at 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour] for 2 to 3 hours. The beets are cooked when the root is soft enough to penetrate with a skewer and the skin moves easily when rubbed with your fingers.
When the beets are cooked, trim the roots and stems completely and rub the skins off with your fingers, using rubber gloves if you don't want purple fingers.
Steaming beets in the oven
- 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour]
Trim the beets as above, place them in a lidded casserole dish filled with 5 cm (2 inches) of boiling water and steam in the middle of the oven at 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour] for 2 to 3 hours. The beets are cooked when the root is soft enough to penetrate with a skewer and the skin moves easily when rubbed with your fingers.
When the beets are cooked, trim the roots and stems completely and rub the skins off with your fingers, using rubber gloves if you don't want purple fingers.
Beetroot recipes
We have a great selection of beetroot recipes. My favourite is the Beetroot rosti.
- How to cook beetroot - Many ways to cook freshly picked beetroot
- Beetroot rosti - a sugary, chewy, savoury accompaniment
- Beetroot and bitter salad leaf risotto dressed with goats' cheese - a different risotto altogether!
- Mrs Beeton's original pickled beetroot recipe - this recipe makes 4 litres of pickled beetroot
- Mrs Beeton's original pickled beetroot recipe - this recipe makes 1 litre of pickled beetroot
- Repasaláta (Beetroot salad) - a Czechoslovakian beetroot salad with horseradish, egg, capers, gherkins and more!
- Italian beetroot salad - a minty beetroot salad
- Borscht - the classic Soviet soup
- Barsczyk (Polish beetroot soup) - The previous recipe, made the Polish way
- Beetroot and apple soup - a soup with character and lots of garlic
- Barley Couscous, Beetroot and Feta Salad - a filling salad
- Roast beetroot and Stilton salad - yet another recipe combining beetroot and horseradish
- Beetroot falafel with toasted halloumi cheese - anything with halloumi must be good.
- Lamb and beetroot casserole - Another robust meal
- Beetroot and Goats Cheese Bruschetta - A herby lunchtime snack
- Gazpacho de remolacha - A beetroot gazpacho
- Remolachas a la Sevillana - Beetroot cooked in sherry
- Salsa de Remolacha y Almendra (Beetroot and Almond Sauce) (TM) - A Thermomix recipe
- Beetroot salad (hot) - An Indian influenced beetroot salad
- Beetroot salad (cold) - The hot (temperature) version of the above
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