Beets are like nature’s candy!! For some reason when I was younger I was under the impression that they tasted like “dirt” but once I had my first well prepared beet dish, I was hooked! I just love the earthy flavor and their natural sweetness that pairs well with nuts, goat cheese, balsamic and all the dark leafy greens!
Don’t even get me started on the health benefits of these magical root vegetables! Beets are the ultimate superfood!
- They Contain Many Nutrients in Few Calories. Beets boast an impressive nutritional profile. Beets are loaded with vitamins and minerals and low in calories and fat. They also contain inorganic nitrates and pigments, both of which have a number of health benefits.
- They Help Keep Blood Pressure in Check. Studies have shown that beets can significantly lower blood pressure by up to 4–10 mmHg over a period of only a few hours due to their high concentration of nitrates
- They Can Improve Athletic Performance. Nitrates can positively affect physical performance by improving the efficiency of mitochondria, which are responsible for producing energy in your cells
- They Improve Digestive Health. One cup of beetroot contains 3.4 grams of fiber, making beets a great source of fiber
- They May Help Support Brain Health. Beets have been shown to particularly improve blood flow to the frontal lobe of the brain, an area associated with higher-level thinking, such as decision making and working memory
- They Could Help You Lose Weight. Beets have a high water and low calorie content. Both of these properties are beneficial for weight loss.
(sourced from healthline.com)
If you didn’t grow up eating beets in your household (like myself) or had to eat them out of a can then cooking beets can be intimidating.
However, in this post I am going to show you a simple method of cooking beets that infuses flavor and makes them super easy to peel!
First of all, if you buy beets with the stem on them which is how I get mine from the local farmers market, then you can save the stems and chop them up and eat them sautéed like a swiss chard or kale. They are full of nutrients and delicious so don’t throw them away!
Ingredients
- 4 medium sized beets
- 2 tablespoons Balsamic Vinegar (or vinegar of your choice)
- 1 tablespoon sea salt
- 5-6 orange or lemon peel
- 1 cinnamon stick
- 1 tsp. black peppercorn
- 3-4 garlic cloves
- 3 sprigs of thyme
- 1 bay leaf
You are going to take all of the ingredients and put them in a small pot and cover with cold water. By adding a cinnamon stick with the herbs and spices it adds another subtle depth of flavor that pairs well with the sweetness of the beets, I have often gotten positive feedback from my clients and friends as they are trying to pick out that “flavor” that makes these beets unique. (If I am going for FULL fall flavors then adding anise and clove are also great additions to infuse into your beets)
Next , cover the pot bringing and bring the stovetop to a low temperature, the water should be simmering, but not rapid boiling so they cook slowly and don’t over-reduce the water or burn the beets. Keep an eye on the pot and if the water gets below the top of the beets then top off the pot with hot water so they stay submerged completely.
Depending on the size of your beets it will take approximately 45min to an hour to cook through. The best way to tell if they are done is by putting a skewer or sharp object through them and if it slides in easily then your beets are ready, if it is hard to push through then they will need more time. If the beets are undercooked then they will be very hard to peel, if they are overcooked they will fall apart easily.
Once the skewer easily penetrates through the beets and you may see the skin start to come loose take the beets off of the heat and let them cool in the liquid. Add some ice cubes to the water so they cool faster, I find they are easiest to peel when they first come out of the water, because if they cool and dry with the skins on they may not peel as easy. Usually after 15-20 minutes they are cool enough to be able to hold and peel
Once they are cooled to the touch, using an old clean cloth towel or a paper towel, cover with the towel and rub around the beets and the skins should be able to be removed easily by the cloth.
*Its okay to get a little messy, the beets may dye your hands or cutting board temporarily but will come out with some soap, water and a little bit of scrubbing.
As you can see in the short video, the beets peel easy with little mess and are ready to eat!
Slice em, dice em, put em in a salad or make a beet hummus for example…
https://pachamamaculinary.com/beet-hummus-with-coconut-sugar-candied-pistachios/
Enjoy!
Slow cooked Spiced Beets
Equipment
- 1 small pot
Ingredients
- 4 med beets
- 2 tbsp Vinegar
- 1 tbsp salt
- 3-4 each garlic cloves
- 1 each bay leaf
- 5-6 each lemon or orange peel
- 3-4 springs thyme
- 1 each cinnamon stick
- 1 tsp black peppercorn
- As needed cold water
Instructions
- Add all ingredients in a small pot and cover with cold water
- Cover the pot bringing and bring the beets to a low temperature, the water should be simmering, but not rapid boiling so they cook slowly and don't over-reduce the water or burn the beets. Keep an eye on the pot and if the water gets below the top of the beets then top off the pot with hot water so they stay submerged completely.
- Depending on the size of your beets it will take approximately 45min to an hour to cook through. The best way to tell if they are done is by putting a skewer or sharp object through them and if it slides in easily then your beets are ready, if it is hard to push through then they will need more time. If the beets are undercooked then they will be very hard to peel, if they are overcooked they will fall apart easily.
- Once the skewer easily penetrates through the beets and you may see the skin start to come loose take the beets off of the heat and let them cool in the liquid. You can add some ice cubes to the water if you want them to cool faster, I find they are easiest to peel when they first come out of the water, because if they cool and dry with the skins on they may not peel as easy
- Once they are cooled to the touch, using an old clean cloth towel or paper towel, cover and rub around the beets and the skins should be removed easily by the cloth.
- cut as you like and enjoy!
Notes
If you liked this post, or have any questions about the recipe then please comment below.
