Need Some Help? The Basics Recipes! Vegan Nutrition Behind The Scenes
How To Cook Beets
I didn't learn how to cook beets from scratch until many years after I tried my first beet, which was of the pickled variety.
And even though it took years of munching away on pickled beets before this then-finicky eater would try the non-pickled variety, I'm so happy I finally did because they've become one of my favorite foods. Let's make them one of your favorites too. ;O)
It's time for you to learn how to cook beets so you can enjoy this beautiful veggie anytime. You'll also discover how to flavor your beets to perfection, and we'll round it out with a way for you to learn the many healthy benefits of beets.
How To Select Beets
Ready for a nutritional quickie? Visit Vegweb.com to read my article Byte of Beets!
Look for beets that are firm and round, avoiding those that are slimy, soft or seem depressed. :o(
There are many varieties, but the ones you're probably most familiar with are red. They should have a deep red color and their surface should be mostly smooth.
Gold or "Yellow" beets should be a deep, vibrant gold. Avoid those with dark or black sunken spots -- this means they're old.
Many people enjoy eating the greens attached to the end. If you fall in this camp, be sure the greens are fresh and free from decay. But if you’re choosing beets for the root only, the condition of the greens doesn’t matter.
How To Clean and Prep Beets
Simply scrub with a vegetable brush and water, unless baking/roasting -- see "Bake", one of the options available to you as you learn how to cook beets (below).
Create your very own beet recipe with some of your favorite ingredients from this list of foods that match perfectly with beets.
Allspice Apples Butter, non-dairy (I like Earth Balance) Cheese, non-dairy Chives Cloves Cream, non-dairy Cucumber Curry Dill Fennel Ginger Horseradish Lemon Mustard Nutmeg Onions Oranges Paprika Parsley Potatoes Salt Shallots Sour Cream, non-dairy Sucanat (or Brown Sugar) Tarragon Vinaigrette Vinegar (especially balsamic, sherry and white wine) Walnuts Walnut Oil Watercress
Beet Helpful Hints
Be sure to eat them fairly soon after purchasing (before their starch turns to sugar).
When chopping, begin by carefully cutting in half so you have a flat surface. Then place that flat surface on your cutting board and continue to chop, dice, etc. Especially helpful tip when peeling...
Use a vegetable peeler. Or peel carefully with a knife, always laying the beet on a flat surface and cutting AWAY from you. If roasting (baking) or boiling, you can peel AFTER cooking -- the skins come right off.
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Disclaimer: The entire contents of this website are based upon the opinions of Patty "Sassy" Knutson, unless otherwise noted. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional or nutritionist and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Patty "Sassy" Knutson, who encourages you to make your own health care and nutrition decisions based upon your research and in partnership with a qualified health care professional.
Look for beets that are firm and round, avoiding those that are slimy, soft or seem depressed. :o( 
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