Preparing fresh beets can be intimidating due to their tough skin and potential to stain, but one of the easiest ways to cook delicious beets and avoid mess is by cooking them with the skin on. Heat and moisture break down the outer layer, allowing the skins to slide off effortlessly without needing any peeling tools. It is often best to use a plastic or composite cutting board as opposed to a porous wooden one to avoid further stains. Wearing food-safe vinyl or latex gloves can also help reduce any potential red stains. Raw uncooked beets can remain in the crisper drawer of the fridge for around two months. If they are left at room temperature, they will only stay good for one to two weeks.
Let’s begin! Cut off the leafy green tops of the beets, leaving about 1-inch of stem attached to the top. Keep the taproot at the bottom intact, so that the beets do not “bleed” out their juices while cooking. Scrub off any excess dirt under cool running water and leave the skin intact.
Beets are typically best prepared when they are roasted or boiled. Foil-roasting produces a bold flavor and caramelizes the natural sugars. Boiling is a faster and simpler method that is great for salads and pickling. If you plan on roasting the beets, preheat the oven to 400℉ and place the washed beets onto a sheet of aluminum foil. Drizzle with olive oil, salt, and pepper. Wrap the foil tightly around the beets to create a sealed pouch and roast for 45 to 60 minutes (depending on size), until tender. This can be observed by easily gliding a pairing knife into the center. If choosing the boiling route, place whole, unpeeled beets in a large pot and cover with at least 1-inch of cold water. Add 1 tablespoon of vinegar or lemon juice to help preserve their bright red color. Bring to a boil before reducing heat to medium-low and cover to simmer for 30 to 45 minutes until tender.
Once cooked, let the beets cool for 10 minutes or until they are comfortable to handle. Use a damp paper towel to grab a beet and apply gentle pressure with your thumbs. The cooked skin should slide right off! Trim the stems and taproot, then dice or slice as needed. Store the prepared beets in glass containers instead of plastic so that they do not permanently stain the container. Cooked beets can be safely stored in the refrigerator for up to five days. If storing for longer, place beets on a baking sheet lined with parchment paper and freeze individually for one to two hours. Once they are solid, transfer them to a heavy duty freezer bag. Beets will maintain their flavor for around ten months. Now that you know these mess-free tricks, don’t be scared to embrace beets this season!