Ready To Learn How To Make Boiled Beets?

Have you ever had canned whole beets? Then you have an idea what boiled beets taste like. While boiling beets might draw some flavor and nutrients out of your beets, it does make them tender. And you can always add lots of flavors after they are cooked using the helpful Vegan Flavor Matches.

The cooking time for beets will fluctuate depending on how you prep them, as you'll see below. They are very easy to make.

No need to peel the beets first. Cut the stems to within 1/2". Cut off the tail.

Submerge whole beets in boiling water. Adjust the heat as needed to keep the water at a simmer as they cook, covered. They will take anywhere from 1/2 hour to 2 hours, depending on their size.

Or cut the beets in quarters first to drastically cut down on the cooking time.

Beets are done when they're tender and the skins slip off easily. Don't worry -- it is really hard to overcook beets. Drain and let cool. Then simply slip the skins and root off with your fingers.

Beets can be chopped, sliced or diced at this point.

Use the Beet "Vegan Flavor Matches" to create your very own recipe.

Do you have a question about boiling beets?
Click here to ask on the vegan Beets main page.

Vegan Borscht Serves 6
There is perhaps no recipe that is more famous for using boiled beets than Borscht (Russian Beet Soup). Next time, give this vegan version a try.

6 cups vegetable broth
1 cup tomato sauce
1 1/2 cups cabbage, shredded or cut very thin
3/4 cup celery, sliced thin
3/4 c. thinly sliced onions
1 teaspoon Sucanat (or other vegan sugar)
1 1/2 cups raw beets, shredded or cut very thin
2 teaspoons red wine vinegar (optional)
Sea salt & freshly ground black pepper, as needed
1/4 cup minced fresh dill weed
Vegan Sour Cream, for topping

1. Add the first 5 ingredients to a large soup pot and bring to boil, then turn heat to low. Simmer covered for 10 minutes or until vegetables are al dente (tender with a bite). Stir in sugar and beets.
2. Simmer covered for 5-10 minutes or until beets are tender. Stir in vinegar, if using. Add sea salt and black pepper, to taste.
3. Spoon Borscht into bowls, sprinkle with dill, and dollop with vegan sour cream (or serve on the side).

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