How To Boil Beets Recipes

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

HOW TO BOIL BEETS

Steps:

• Remove the tops from the beets, but leave a two inch stem. This will help the pigment from leaching into the water.
• Wash and dry the beet roots.
• Add the vinegar and the beets to a large pot of water, then cover and bring to a boil. Stir in the salt and reduce the heat to medium low. Simmer until fork tender, roughly 30 to 45 minutes.
• Use a fork or slotted spoon to remove them, then let them cool. Cut off the root and stem and discard.
• Optional: Keep the beet water. Read the post for ideas on how to use it.
• Peel by using a piece of paper towel to wipe the skin off or peel under running water.
• Keep whole, quarter, slice, cube or puree depending on your recipe.
• Herb butter (try fresh dill, mint or tarragon)
• Balsamic glaze
• Beet juice reduction sauce
• Chopped caramelized or candied pecans on a salad of mixed greens

BOILED BEETS

Steps:

• Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets.