How to Prepare Beetroot: A Comprehensive Guide for Chefs and Home Cooks

Beetroot, with its vibrant color and earthy flavor, can be a versatile addition to many dishes. Whether you are a professional chef or a home cook, preparing beetroot can be done in several ways to suit your culinary needs.

1. Boiling

Ingredients: Beetroots

Rinse the beetroots under cold water to remove dirt. Trim the leaves and roots but leave about an inch of the stem to prevent bleeding. Place the beetroots in a pot and cover them with water. Bring to a boil then reduce to a simmer and cook for 30-45 minutes until tender. Drain and cool slightly. The skin should come off easily when peeled.

Boiling beetroot is a simple and effective method that enhances its natural sweetness. This method is great for preparing beetroot in large quantities or for recipes that require cooked beets.

2. Roasting

Ingredients: Beetroots, Olive Oil, Salt, and Pepper

Preheat your oven to 400°F (200°C). Rinse and trim the beetroots, leaving the skins on. Wrap each beetroot in aluminum foil or place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45-60 minutes or until tender when pierced with a fork. Allow to cool, then peel and slice.

Roasting beetroot brings out a rich, caramelized flavor that is perfect for serving as a side dish or adding to salads. The skins will come off easily after roasting, making it a hassle-free method.

3. Steaming

Ingredients: Beetroots

Rinse and trim the beetroots. Place them in a steamer basket over boiling water. Cover and steam for about 30-40 minutes until tender. Allow to cool, then peel.

Steaming is a gentle cooking method that preserves the nutrients and texture of beetroot. It is ideal for those who prefer a softer texture or want to add cooked beetroot to soups, stews, or salads.

4. Raw

Ingredients: Beetroots

Rinse the beetroots thoroughly. Trim the ends and peel if desired, although the skin is edible. Grate or slice them for salads or slaws.

Serving beetroot raw provides a crisp, fresh taste with a slightly earthy flavor. Grated beetroot is a great addition to coleslaws, salads, and dressings. It is also versatile and can be used in dishes such as beetroot rice and beetroot hummus.

5. Juicing

Ingredients: Beetroots

Rinse and trim the beetroots. Cut them into smaller pieces that fit your juicer. Participate in the process by juicing them for a fresh beet juice.

Beetroot juice is a healthy alternative for those who prefer a concentrated dose of nutrients. It is also great for adding a vibrant color to smoothies or drinks. Juicing beetroot is a quick and easy way to incorporate its flavor and benefits into your diet.

Tips and Variations

Staining: Be aware that beetroot can stain your hands and surfaces. Wearing gloves can help prevent staining.

Storage: Fresh beetroots can be stored in the fridge for a couple of weeks. Cooked beetroot can be stored in an airtight container in the fridge for about 3-5 days.

Feel free to ask if you need recipes or ideas for dishes using beetroot! Whether you prefer the vibrant flavor and color of raw beetroot or the natural sweetness of cooked beetroot, there are endless possibilities for incorporating this versatile root vegetable into your culinary creations.

Note: It is possible to cook beetroot using a pressure cooker. Add some water to the pressure cooker, add the peeled beetroot with a spoon of salt, and let it pressure for 3 times. Your beetroot will be cooked.