Buzz
Beetroot is a favorite among many due to its rich supply of vitamins and minerals, making it a versatile ingredient in countless recipes. When prepared correctly, beetroot offers a smooth texture and a distinctive earthy scent. There are many ways to cook beetroot, but boiling is one of the best methods to soften this tough root without losing its nutrients. Simply place the beetroot in a deep pot, add water, a little vinegar or lemon juice, and simmer for 30-45 minutes until the beetroot is tender.
Steps
Wash and trim the beetroot
Select beetroot of similar sizes to ensure even cooking. Choose a few beetroots that are appropriately sized for the dish you're preparing. Larger beetroots will take longer to cook than smaller ones. Therefore, if you select beetroots of varying sizes, it will be difficult to achieve even cooking.
- While you can boil beetroot of any size, medium-sized ones are generally the best choice as they offer a balance between cooking time and the amount needed.
- Avoid beetroots with bruises or imperfections on the surface, as well as those with dry or shriveled skins. These are signs they have been stored for a long time.
Remove the leaf stalks from the top of the beetroot. Place each beetroot on a cutting board and use a sharp knife to cut off the leaf stalks growing from the top. Leave about 1 cm of the stalk to avoid cutting into the beetroot itself.
- Beetroot is typically tough, so you may need to apply a bit of force to make a clean cut. Be careful not to cut yourself!
- If you'd like, you can save the beetroot leaves for use in another dish. Beetroot leaves can be prepared in a similar way to kale, spinach, arugula, and other leafy greens.
Cut off the roots growing from the bottom of the beetroot. After removing the leaf stalks, flip the beetroot over and use your knife to trim the long root fibers at the bottom. Cut close to where the beetroot starts to curve to avoid damaging the nutritious flesh.
- If the beetroot has already been pre-trimmed, you can skip this step.
- Technically, the root is edible, but it’s tough and fibrous, making it unappetizing. However, beetroot roots can be used to enhance the flavor of other vegetables.
Tip: If you accidentally get beetroot juice on the cutting board, cut a slice of lemon and rub it vigorously on the stained area. The friction combined with the acidity of the lemon juice will help remove the pigment and prevent permanent stains.
Use a vegetable brush to scrub off the dirt from the beetroot. Gently brush each beetroot's outer surface, focusing on areas with heavy dirt. Place the cleaned beetroots in a bowl or on a clean surface, such as a stack of paper towels.
- Be careful not to scrub too hard. If you scrape the skin, the beetroot’s color, flavor, and nutrients may leak into the boiling water.
- Since beetroots grow underground, it’s important to wash them thoroughly before cooking.
Rinse the beetroot thoroughly under clean water. Turn on the faucet and rinse each beetroot under the stream, using your fingers to remove any remaining soil. If you need to wash a large batch, place the beetroots in a colander or strainer and rinse them all at once.
- If you prefer extra cleanliness, you can soak the beetroots in a bowl of water for about 5 minutes. Add 60 ml of vinegar or lemon juice to disinfect.
Cooking Beetroot
Place the beetroots into a pot or saucepan. A standard 1.5-2 liter saucepan is large enough to cook for 1-4 people. If you need to cook a larger batch, use a medium-sized pot to ensure there’s enough space for all the beetroots.
- Whatever cooking vessel you choose, it should be large enough to hold all the beetroots and the corresponding amount of water.
- Spread the beetroots evenly at the bottom of the pot so the boiling water circulates around them more efficiently.
Pour enough water into the pot to completely submerge the beetroots. There's no need to measure the water precisely. Simply turn on the faucet and fill the pot until the water is about 2.5-5 cm above the beetroots.
- Avoid adding too much water, as the more water you use, the longer the cooking time will be. You'll also waste energy maintaining an optimal cooking temperature.
Add 30 ml of vinegar or lemon juice to prevent beetroot juice from leaking out. Use a cup or spoon to measure out the vinegar or lemon juice and add it to the pot. The acid will help keep the beetroot’s juices intact during cooking, allowing them to remain tender and flavorful.
- For every additional 2 liters of water in the pot, double the amount of acid.
Tip: If you choose to use vinegar, plain white distilled vinegar works best. Avoid using flavored vinegars such as balsamic, red wine, or apple cider vinegar, as they can alter the flavor or color of the beetroot.
Bring the water to a boil in the pot. Place the pot on the stove and set the heat to medium or high. Boil the water until it reaches a full, rolling boil, which should take about 8-10 minutes, depending on the size of the pot.
- Covering the pot with a lid will trap heat and cause the water to boil faster.
Reduce the heat and simmer for 30-45 minutes. Once the water starts to boil, lower the heat to medium-low. Let the beetroot simmer gently for about half an hour, or until the beetroots are tender. Stir the pot periodically to ensure even heat distribution.
- Be sure to keep the lid on the pot throughout the cooking time. Without it, the water temperature will drop, extending the cooking time.
- If you’re boiling a large batch or the beetroots were refrigerated beforehand, it may take close to an hour for the beetroots to cook completely.
Test the beetroots for doneness using a knife. Lift the lid and insert the tip of a knife into one of the beetroots. If the knife slides through easily, you can stop cooking. If it still feels firm, continue boiling for another 10-15 minutes.
- Use a long knife to avoid burning your hands. If there’s a lot of steam escaping from the pot, consider wearing heat-resistant gloves.
Peel the boiled beetroots
Prepare a large bowl of ice water. Fill a bowl with cold water and add a handful of ice cubes. Place the bowl near the pot on the stove. You'll use the ice water to rapidly cool the boiled beetroots.
- A large mixing bowl works best for this, but if you need to cool a large batch or don’t have a suitable bowl, you can also use a sink filled with water.
Use a slotted spoon or tongs to transfer the beetroots into the ice water bowl. Once the beetroots are fully cooked, turn off the heat and remove the pot from the stove. Use a slotted spoon or tongs to carefully lift each beetroot from the hot water and place them into the bowl of ice water.
- Alternatively, you can pour the entire pot of boiled beetroots into a strainer or colander before transferring them to the ice water.
- Another option is to drain the cooking water and rinse the beetroots under cold running water if you prefer not to use ice water.
Tip: After cooking, you can discard the bright red cooking water or keep it for use in soups or broths. The beetroot water can also serve as a natural dye.
Soak the beetroots in ice water for 2-3 minutes. Placing the freshly cooked beetroots into ice water quickly removes the residual heat, preventing them from continuing to cook. The sudden temperature change weakens the bond between the skin and the flesh of the beetroot, making it easier to peel.
- If you have a large quantity of beetroots, you may need to chill them in batches. Don’t forget to replace the ice water after each batch is cooled.
Peel the beetroots by hand. By now, the beetroot skins have softened and can be easily removed in large sections. Use the pad of your thumb or your fingernail to peel away any stubborn bits of skin.
- It’s a good idea to wear rubber gloves when peeling the beetroots to avoid staining your fingers.
- Dispose of the beetroot skins immediately after peeling to prevent staining your clothes, stovetop, floor, or other surfaces.
Tip
- Enjoy boiled beetroots with salt, olive oil, or a few sprigs of parsley. You can also pickle the beetroots, mix them into a salad, add them to a meat stew, or mash them with butter, milk, and salt (similar to mashed potatoes).
Warning
- Beetroot juice can stain fabrics and other materials. Consider wearing an apron when working with fresh beetroots.
What You’ll Need
Wash and trim the beetroots
- Cutting board
- Sharp knife
- Vegetable brush
- Plate or paper towel
Cooking beetroots
- Pot or saucepan
- Water
- Measuring cup or spoon
- Wooden or metal spoon
- Knife
Peeling boiled beetroots
- Large bowl
- Water
- Ice cubes
- Slotted spoon
- Clamps (optional)
- Sieve or strainer (optional)
- Rubber gloves (optional)
