Do you hate peeling and chopping beets? Does it look like a murder scene every time you try to prepare them? Me too, until finally someone taught me the following:
Beet Tip #1: The Peels Fall Right Off After Boiling
If you cook the beets by boiling them, skin on, the peel slips right off at the end. No fighting with annoying round objects and a potato peeler, and no bloodbath. Just throw them into a pot of water, with a lid, and boil on low/medium for about 1 hour. I don’t even bother to wash them first (unless they are really dirty). When they are soft enough for a fork to poke into them, strain them, run cold water over them, and squeeze off the peels in your hand. They will fall right off. Then refrigerate them, ready to go for salads or just eating plain with some lemon juice, butter, and salt!
Beet Tip #2: You Can Eat Beet Peels
Did you know you can eat beet peels, just like with carrots? When they are roasted, you can’t even really tell that the peel is on them. There’s lots of nutritional value in those peels too. To roast beets the easy way, Just rinse, chop, and roast them in the oven with a little spray of oil and salt and pepper. I usually do 375 degrees for about 1 hour.
Beet Tip #3: Save and Eat the Beet Greens
Did you know beet greens are edible? Instead of throwing away those lovely beet tops, steam them with a little oil and balsamic vinegar and have as a veggie side. Yum!
Beet Tip #4: Pressure Cook Them SO Fast!
In my opinion, one of the best features of an Instant Pot or pressure cooker is the ability to cook beets in under 20 minutes. It’s awesome. Place them on top of a steamer basket or trivet with a cup of water underneath. Consult the cooking times for your machine or pot and pressure cook accordingly.