Best practices for handling and cooking beets

Turnips, beets, as is known in many parts of the world, seems one of those vegetables that you either loved or hated. The rich brown flesh of the potatoes is naturally sweet and nutritious. As an added bonus, the leaves are also edible and can (also known as chard name known) in the same manner as Mangold are made. If you have made do with canned beets, just try fresh beets beet real taste even enjoy enemies.

Beet / beetroot cooking tips

• Be careful when washing beets. Want thin skin remains intact for cooking.

• Though beets can be eaten raw, usually cooked, baked, steamed, fried, grilled or cooked before eating anything else.

• Choose to promote beets of uniform size, even cooking.

• To nutrients and color, cook, bake, or keep steam without peeling first. Rubbing the skin easily in cold water after cooking.

• When trimming, leave at least an inch of stem attached sheet and not the root to remove. The stem and root are removed after cooking.

• If you need to peel before cooking, rotary vegetable peeler works better than a kitchen knife.

• For best flavor, cook beets instead of boiling or steaming. Wrap them in paper towel to prevent staining.

• Allow 3-4 small beets per serving.

• 3 medium beets beet = about 2 pounds fresh peaks

Chopped • 1 pound fresh beets = about 2 cups sliced or chopped into slices

• 1 pound fresh beets cut = 3-4 servings

• 1 16 ounce can whole beets = about 2 cups

• 1 8 oz beet 1 cup =

• Additional herbs and spices are pepper, bay leaf, cloves, chives, dill, garlic, mustard seeds, thyme and citrus.

• To prevent soiling the fingers, use rubber gloves when handling beets.

• To the finger of beet juice, rub remove with wet salt and lemon juice, then wash with soap and water. For cards and cutting of plastic containers, with a bleach solution.

• 1 tablespoon of vinegar added to the water from cooking beets not only reduce the smell of cooking beets, but also help retain their bright color.

• For older beets, try a pinch of sugar and salt for each cup of boiling water to increase the sweetness and color.

• The beets are naturally high in sodium, which is not required in the cooking water salt.

• For whole beets microwave, pierce the skin and put a book in a microwave safe bowl with 2 tablespoons water. Cook on high for 9-12 minutes. Let stand for 5 minutes before cooling and peeling.

• To prevent smudging color other ingredients, add beets just before serving, if possible.

• grated raw beets are a delicious salad.

Learn more about beets (beetroot)

• cooking tips beets
• beets (beetroot) Selection and Storage
• History of beet
• History of beets - Beets soon
• Beet Recipes

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