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Try this simple and delicious way to enjoy beets!
Boiled beets are great to make ahead and keep in the fridge – perfect to add to salads, and other recipes. They are also easier to peel than roasted beets!
They are also great as they are – some people like to serve their boiled beets warm with butter and a sprinkling of salt.
Below is an easy recipe for boiled beets with a simple balsamic dressing.
Read Love your beets, for more about beets, and to find out how to remove the stains from you hands!
Select beets which are hard like onions. They should not be soft, wrinkled or damaged.
Cook’s tip: Make sure they are roughly the same size so they take the same amount of time to cook.
How to boil beets
- Wash the beets carefully, taking care not to cut the skin. A tear in the skin will result in loss of flavour and the beet will bleed into the water. Also, leave around 1 inch of the stalk attached and do not remove the root ends.
- In a medium saucepan, cover the beets with enough water so that they are fully submerged. Then bring to a boil, cover, and turn down the heat to simmer for approximately 30 minutes (or more depending on the size of the beets).
- Once the beets are cooked, rinse them under cool water and dry. Now that the beets are tender, the skins will peel off easily.
You may also be interested in this Roasted Beets recipe.
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- 4 medium beets washed and prepared, see notes
- 1 tablespoon olive oil
- 1 1/2 teaspoon balsamic vinegar
- salt and pepper to taste
- In a medium saucepan add enough water so the beets are fully submerged. Bring to a boil, cover and turn down the heat to allow it to simmer for 30 minutes.
- Once cooked, rinse the beets under cool water. Then pat dry and peel away the skins.
- Slice the beets thinly and arrange on a small platter. Drizzle with olive oil, balsamic vinegar and season with salt and pepper.
- Wash the beets carefully without tearing the skin.
- Leave the root ends attached and approx. 1 inch of the stem, so they don't bleed into the water.
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