You can boil, steam, or roast them. Anyway you cook them, beets are a great addition to any meal. They have an sweet earthy flavor and buttery texture and are a great source of antioxidant, anti-inflammatory, and aid in detoxification.
My cooking preference is roasting which brings out the natural sugars but it does take longer to cook. If the longer cooking times are keeping you from enjoying this amazing vegetable try quartering each beet, leaving the skin on, and steam them for 15 minutes.
To clean beets cut the stems just above the top of the beet. Leave a small amount of stem on the beet which keeps the beets from bleeding as much and gives you a small handle. Don’t throw away the leaves or stems. They’re packed full of flavor.
Chop the leaves and stems and add them to your everyday salad or try them in my lentil and roasted beet salad. You can also saute the leaves in a little olive oil and serve as a side dish similar to swiss chard or spinach.
Cut the stems off just above the root. Place in foil. Drizzle with a little olive oil and cover. I found peeling the beets after they have roasted was easier. Another option is to peel and quarter prior to roasting which will reduce the cooking time.
Cooking time depends on the size of the beets. These were fairly large beets and it took 1.5hrs of roasting at 375 degrees f. before they were ready. You can tell when they are done if the skin on the outside is starting to wrinkle and you can easily insert a toothpick into the beet.