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Stop the Bleeding (or how to cook beets)

Posted Jun 10 2009 12:18am

I love the beautiful red color of beets. Boiling them in water produces a wonderful natural dye, but unless I am creating a dye, I'd rather that pretty color stay right in my food. Thank you very much! Luckily, it is very easy to minimize the bleeding when cooking beets.

First, trim off the greens leaving an inch or two of the stem. Don't throw those greens into the compost. Cook them. They can be used like spinach.

Leave the root on, and scrub the beets clean. Put them in a pot and cover with water.

Bring to a boil and boil for about 40 minutes, (depending on their size) until they are soft.

Rinse in cold water and allow to cool until you can handle them. The skins will slip off easily, and the remaining stem and root can be trimmed. Now your very red beets are ready to be sliced and served the way you like. (I'll take mine pickled or hot with a little butter and salt please!)

Works for Me Wednesday

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