avg —
How to Properly Boil Beets – The Easiest Methods
Instructions
I choose firm, medium-sized beets of 200–300 g without damage, dark spots or dried-out patches. Beets that are too large take more than 2 hours to boil, while ones that are too small lose their flavour. Medium roots are the best choice for salads, vinaigrette and borscht. Dark-red varieties give the brightest colour.
I wash the beets thoroughly under cold water with a brush – especially if they are still covered in soil from the garden. I remove any remaining earth from all the folds and crevices. I trim off the leaves (if there are any), but not right down to the root – I leave a 1–2 cm “tail” and the root tip itself. This matters: cutting right down to the root lets the juice leach out into the water during cooking.
I put the beets whole into a heavy-bottomed pot and pour in boiling water to 2–3 cm above the roots. Using boiling water instead of cold cuts the cooking time by 15–20 minutes and preserves more vitamins. I cover the pot tightly with a lid – this creates steam and speeds up the process.
Once the water comes back to the boil, I reduce the heat to medium and cook strictly according to the size of the beets. The timing is crucial: undercooked beets will be hard and bland, while overcooked ones turn watery and tasteless. Use a timer for accuracy:
I check for doneness with a knife or fork – it should slide easily into the middle of the root without resistance. If it goes in with a “squeak”, I cook the beets for another 10–15 minutes. If it slides in as though into butter, the beets are ready. Do not press too hard – the soft flesh can crack.
I immediately drain the hot water through a colander and pour ice-cold water with ice over the beets for 5–10 minutes. The sharp change in temperature helps the skin come away easily from the flesh – it “slips off” when you peel. This is a well-known chef’s trick that saves time and nerves when peeling.
I peel the cooled beets by hand or with a knife – the skin comes off easily thanks to the cold-water shock. If the skin is hard to remove, repeat the ice bath for 5 minutes. I cut the peeled beets into cubes for salad, grate them for borscht, or slice them into rounds for vinaigrette. Then I use them as needed.
Tips
- 1
Do not peel beets before boiling – the skin keeps the bright colour and the maximum of vitamins inside the root. Peel them only once they are cooked.
- 2
Choose roots of the same size for one batch – they will cook at the same time and you will not end up with under- or overcooked beets.
- 3
For the brightest colour, boil the beets whole, without cutting them in half. I use a similar principle when I boil boiled eggs for salads.
- 4
In a multicooker, cook on the “Steam” setting for 40–50 minutes – this preserves more vitamins than boiling in water.
FAQ
How do I boil beets for vinaigrette and “Shuba” salad? +
Only whole and in their skins, for 40–60 minutes (for medium roots of 200–300 g). Be sure to peel them only after they have cooled completely – this keeps the bright deep-red colour from bleeding into the other vegetables in the salad. Cut them into 7–8 mm cubes – the standard size for vinaigrette. For “Shuba”, the beets can be coarsely grated. To intensify the colour, sprinkle the cut beets with a couple of drops of table vinegar – it will “set” the deep-red shade.
Can I bake beets in the oven instead of boiling them? +
Yes, and it is an even healthier method – it preserves more vitamins and brighter flavour. Wrap each beet tightly in foil and bake for 1.5 hours at 200 °C. Check for doneness by piercing through the foil. After cooling, I remove the foil, and the skin comes off easily too. Baked beets are sweeter and richer in flavour than boiled ones – ideal for salads, side dishes and hummus. This is a restaurant technique well worth trying at home.
How long do boiled beets keep? +
In the refrigerator, in a tightly closed container (with the skin still on), they keep for up to 5 days without any loss of quality. Peeled and cut beets keep for up to 3 days. On the second day the flavour becomes richer. In the freezer, cut boiled beets keep for up to 3 months in airtight bags, ready for salads and borscht. Do not thaw them completely before use – add them straight to the dish. Beets are easier to peel and cut when freshly boiled and cooled.
How can I boil beets quickly in a multicooker or microwave? +
In a multicooker, use the “Steam” or “Stew” setting for 40–50 minutes – faster and healthier than in a pot. Pour in water to the lower part of the beets. In a microwave is the quickest method: prick the skin with a fork in 5–6 places, wrap the beet in damp paper and cook at maximum power for 8–10 minutes per medium beet. Let it stand for 5 minutes before peeling. In a pressure cooker, it takes 20–25 minutes under pressure. Each method has its own advantages.
- Comment
or post as a guest
Be the first to comment.
