beetroot

1. Roasting:

  • Wash and trim, keep skin on.

  • Roast at 400°F (200°C) 40–50 minutes until tender.

  • Peel after cooking if desired.

2. Boiling:

  • Simmer beets whole 30–45 minutes.

  • Peel after cooling.

3. Steaming:

  • Steam 20–30 minutes until tender.

4. Pickling:

  • Cook, peel, and slice beets.

  • Soak in vinegar, sugar, salt, and optional spices.

5. Raw:

  • Grate into salads or smoothies.

5. Flavor Enhancers

  • Citrus (orange or lemon) brightens earthiness

  • Fresh herbs (dill, parsley, thyme)

  • Garlic, balsamic vinegar, or ginger

  • Nuts or cheese (goat cheese, feta) for texture

6. Serving Ideas

  • Roasted beet salad with greens

  • Pickled beet side dish

  • Beet hummus or dip

  • Smoothies or juices

  • Beet chips (thinly sliced and baked)

🌟 Pro Tips

  • Wear gloves when peeling to avoid staining hands

  • Don’t overcook—beets lose nutrients if too soft

  • Beet juice can stain clothing and surfaces—wipe spills immediately

If you want, I can also provide a list of 5 quick and delicious beet recipes, including roasted, pickled, and smoothie options.