How to Cook Beets

🧂 Ingredients

• 1 large bunch fresh red or golden beets with greens attached
• extra virgin olive oil or avocado oil

Instructions

• 1 Preheat oven to 375°F (190°C) with a rack in the center position.
• 2 Trim beet greens (set aside for another use), leaving roughly half an inch of
  stem on the top of the beet roots. Do not remove or trim the hairy roots. Scrub
  gently with fingertips without piercing the skin.
• 3 Rub the beets with a small amount of olive or avocado oil. Set in a large
  saucepan and fill with cold water until the beets are submerged halfway. Top
  with a tightly fitted lid.
• 4 Transfer to the oven and cook for 45 minutes (minimum) or up to 1½ hours
  (2½-inch to 3-inch diameter beets), or longer. Check by piercing the center of
  each beet with a paring knife – if the knife meets no resistance, the beets are
  finished cooking. Total cook time will vary based on size.
• 5 Remove from the oven and transfer the beets to a bowl and allow to cool until
  they’re able to be handled. Warm beets are easier to peel.
• 6 Using a clean kitchen cloth or gloves, gently rub the skins off the beets and
  trim the tail or tougher stem. Trim into wedges or half-moon shapes and use as
  desired.
• 7 Storage Tips: Cooked beets will last at least 3 to 5 full days in the
  refrigerator. You can also freeze cooked beets for later use. Spread the beets
  pieces, so they are not touching one another, on a small sheet pan and place in
  freezer. Freeze completely then transfer to a large Ziplock bag or freezer safe
  container for later. You can use frozen beets in smoothies (for an extra dose of
  nutrition and fiber!) or defrost them in the fridge before using regularly.

Nutrition Info