How to cook a bunch of beets without going crazy!
We love fresh beets, but the prep and peeling was always a challenge. For a while I was peeling and shredding them, and then a quick steam and yum! But the peeling was tedious and a lot of the actual beet was lost. Shredding them was “hold your breath” time because I was never sure the food processor was going to make it through the hard vegetable.
Then came pressure cooking, but my seven-quart pressure cooker was probably overkill for a three-beet bunch, even if each beet was fairly large. Timing was also a problem.
Boil them? No. !!
I tried microwaving them for a while, but . . . well, I guess we just don’t like things that are cooked in the microwave.
Then – a stroke of genius. One day when I was finishing up the bone broth, it occurred to me that since I already had out the Crock-Pot, why not give that a try.
Yep – that’s the ticket. ;-> If the beets are small, I use the Crock-ette.
Okay – now they are cooked, but there is still that job of removing the peeling.
Two tricks – one if they are hot; and another if they are cold. Often beets are so large that we are lucky to finish one between us, so I usually have one hot one to deal with, and then two cold ones at subsequent dinners.
When hot, let it cool just a bit so it doesn’t burn your hands, and then run the cold water on it while you get the skin off. It should quickly slip off, I presume because of the disparity in temperatures.
Conversely, if the beet is cold, run warm water on it.
Of the two, the warm water on the cold beet works the best.
They taste totally like fresh using the water and butter method I mentioned in the comments of the Cream of Broccoli Soup blog entry.
I like beets once in a while, but would never again go to the trouble of preparing them. I remember it being fun when I was younger.
Using the Crock-Pot, it is a cinch. Wash ’em and put ’em in. Several hours later, take them out, peel as noted and enjoy. Leftovers are good doused with a bit of vinegar, water, and sugar.
Your solution can’t be beat!
Too true, Bluey.
I don’t have a crock-ette, but it’s always good to learn new methods.
I usually end up roasting the beets wrapped in aluminum foil. Once they’re at room temp all is needed is a to squeeze them a bit and the skin pretty much peels off effortlessly.
We’re terrified of aluminum foil on foods, especially while hot/cooking. Running the water on them accomplishes getting them to room temperature on the outside layer. The inside stays eating temperature.
I agree aluminum foil can be problematic in many cases. I usually add a layer of unbleached baking paper as well.
Yet, as the beets are unpeeled and I don’t cut the ends, I think it’s not as bad – definitely when already living in a polluted metropolis… 😀
What is the purpose of wrapping the beets? The crock pot keeps them plenty moist. I just put them in there, and they happily roast themselves to perfection.
Wrapping creates a sealed “package” that increases the heat and keeps them moist at the same time, which I guess is the same result as what you do with your crock pot…
Probably. They are very moist, and keep very well. I peel only the one we intend to eat. I ate the last few slivers of the last one at lunch today. Maybe some of the slices in the picture! ;->
Sounds good! 🙂
I like throwing beets into smoothies. I can get them down better.
Raw?
Yep, but with other fruits and veggies too.
Do you have a Vita Mix?
Nope.
I would think a raw beet would be too hard on an ordinary blender. I don’t make smoothies, so really have no idea what is involved, other than what I have seen on demos for appliances.
Well, I’ve only used the canned ones before and just dumped a few into the blender. The only way I’d be able to get beets into my body.
Oh, canned ones are cooked. Raw ones are supposed to be very good for you, but I’ve never tried it. Seems like it would be hard on the digestive system. By the way, cooked beets at home are far superior to canned ones. I just toss them in the crock pot for about five hours, and they are superb – so sweet and delicious!