If you’re going to cook the beets, choose beets that are similar in size. Otherwise, they will cook at different rates. If the beetroot skin is wrinkled, the beetroot is too old.
Store the leaves in the refrigerator for up to two days.
Trimmed and cleaned beetroots will stay fresh for about a week in the refrigerator. To help them stay fresh keep them in the crisper drawer. Uncleaned beetroots can be stored in a dark place for three days or in the refrigerator for ten days.
If you don’t want the roots to stain your hands, wear gloves while you handle them.
Experiment with different spice blends to find one you love. For example, consider substituting cayenne pepper for chili powder. You can also look up variations of this appetizer online for more inspiration.
If the recipe you prefer uses a lot of sugar, wait to add the sugar until the beetroots are fully incorporated. Then, add sugar to taste. Shredded beetroot can also be added on top of a salad or in a dip.
Test for doneness by piercing the tip with a paring knife. The knife should pierce the skin easily.
The skin of the beetroot should slip off easily when cooked. If not, cook the beetroot for another ten minutes. Remember to wear gloves while working with beets.
Baked beets, hazelnuts, blood orange, and goat cheese are a popular beet salad combination. If you prefer savory combinations, try adding feta cheese and sliced red onions to baked beetroots.
Don’t peel the beetroots before cutting them as the skin will help hold in nutrients and color.
Steaming beetroots is faster than baking beetroots. However, steaming is less healthy as nutrients are lost to the water. [6] X Research source
