Beets – Plain and Simple

My grandmother, a woman of few words but boundless love expressed through food, always had a pot of beets simmering on the stove. The earthy aroma, that deep crimson stain that seemed to permeate everything it touched – the cutting board, her apron, even her fingertips – these are the indelible memories that tie me to this humble root vegetable. It wasn’t fancy, just beets, cooked until tender, and served simply with a drizzle of good olive oil and a sprinkle of sea salt. It was honest, wholesome food, and it was perfect.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 20-45 minutes (depending on size)
• Total Time: 25-50 minutes
• Servings: 12 beets
• Yield: Varies by beet size
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 12 beets
• Water

Equipment Needed

• Large pot

Instructions

1. Begin by thoroughly washing the beets. Pay close attention to removing any dirt clinging to the skin.
2. With a sharp knife, trim off the tips and tops of each beet. Don’t discard the greens! They can be sautéed like spinach.
3. Place the prepared beets in a large pot.
4. Add water to the pot, ensuring the beets are completely submerged.
5. Bring the water to a boil over high heat.
6. Once boiling, reduce the heat to medium and cook until the beets are tender. The cooking time will vary depending on the size of the beets, typically ranging from 20 to 45 minutes. To test for doneness, pierce a beet with a fork or knife. If it slides in easily with little resistance, the beets are cooked.
7. Carefully remove the cooked beets from the hot water and allow them to cool slightly. A good way to stop the cooking process and speed up cooling is to place them in a bowl of ice water.
8. Once cooled enough to handle, remove the skin. The skin should slip off easily by simply rubbing it with your fingers. You can also use a paring knife if needed.
9. Slice the cooked and peeled beets.
10. Serve them warm or at room temperature.

Expert Tips & Tricks

• Roasting vs. Boiling: While this recipe focuses on boiling, roasting beets intensifies their natural sweetness. To roast, wrap beets individually in foil with a drizzle of olive oil and roast at 400°F (200°C) for 45-60 minutes, or until tender.
• Prevent Staining: Beets have a powerful pigment! Wear gloves or quickly wash your hands with soap and water after handling them to avoid staining.
• Even Cooking: Choose beets that are roughly the same size to ensure they cook evenly.
• Enhance Flavor: A splash of vinegar (balsamic, red wine, or apple cider) can brighten the beets’ earthy flavor. A knob of butter (or vegan butter) adds richness.
• Salt Wisely: Salt the water generously when boiling the beets. It will help to season them from the inside out.

Serving & Storage Suggestions

Serve the beets simply as a side dish, drizzled with olive oil and a sprinkle of sea salt. They are also delicious in salads, either warm or cold.

Storage: Cooked beets can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage (up to 2 months), but their texture may change slightly upon thawing. To reheat, simply warm them in a microwave or sauté them in a pan with a little oil or butter.

Nutritional Information

Nutrient	Amount per Serving (approx. 1 beet)	% Daily Value*
Calories	43 kcal	2%
Total Fat	0.2 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	65 mg	3%
Total Carbohydrate	10 g	4%
Dietary Fiber	3 g	11%
Sugars	7 g	–
Protein	2 g	4%
Vitamin C	6%	6%
Iron	4%	4%
Potassium	325 mg	7%
*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Golden Beets: Substitute red beets with golden beets for a milder flavor and a beautiful golden color.
• Beetroot Salad: Toss the cooked and sliced beets with a vinaigrette dressing, chopped walnuts, crumbled goat cheese (or vegan feta), and fresh herbs like dill or parsley for a vibrant beetroot salad.
• Pickled Beets: Make pickled beets by simmering the cooked beets in a mixture of vinegar, sugar, and spices.
• Beet Greens: Don’t throw away the beet greens! They can be sautéed with garlic and olive oil, steamed, or added to soups and stews.
• Beet Hummus: Blend cooked beets with chickpeas, tahini, lemon juice, garlic, and olive oil for a colorful and healthy beet hummus.
• Spice it Up: Add a pinch of ground cumin, coriander, or chili flakes to the cooking water for a hint of spice.

FAQs (Frequently Asked Questions)

Q: How can I tell if my beets are fresh?
A: Look for beets that are firm, smooth, and have vibrant color. Avoid beets that are soft, wrinkled, or have blemishes.

Q: Can I cook beets in an Instant Pot?
A: Yes! Place the beets in the Instant Pot with 1 cup of water. Cook on high pressure for 12-15 minutes, followed by a natural pressure release.

Q: Do I need to peel beets before cooking?
A: No, you can cook beets with the skin on. The skin will slip off easily after cooking.

Q: What’s the best way to remove beet stains from my hands?
A: Rub your hands with lemon juice or vinegar, then wash with soap and water.

Q: Can I freeze cooked beets?
A: Yes, you can freeze cooked beets. Blanch them briefly in boiling water before freezing to help preserve their color and texture.

Final Thoughts

Beets, often overlooked, are a testament to the beauty of simple, honest food. This recipe, a tribute to my grandmother’s straightforward approach to cooking, is an invitation to rediscover the earthy sweetness of this humble root vegetable. Don’t be intimidated by the color or the preparation; embrace the simplicity and let the beets speak for themselves. Whether you enjoy them warm, tossed in a salad, or pickled for later, I encourage you to try this recipe and experience the joy of plain and simple beets. Share your creations and feedback – I’d love to hear how you enjoy them! Perhaps pair them with a roasted chicken or a hearty lentil soup for a complete and satisfying meal.