Natural Red Ace BeetsUp until last summer, we did not eat beets. The thought of planting beets never entered our minds. Then, my kids got a variety pack of seeds. Lo and behold up came some beets. A perfect opportunity to try them again.
After much advice from friends regarding the best cooking techniques, we had beets for supper one night. They were delicious!
So this year, we planted beets on purpose and last night we had our first beets. Not wanting to spoil our luck, we used the same technique as last year. Here it is.
Fresh Buttery Beets
NOTE: Beets bleed a lot - do not wear your favourite white shirt when cooking with beets!
- Wash and trim the beets. (I learned that beets will bleed even more if you cut the root tip and the greens off completely before boiling. So, leave a bit of the stems and the root in tact.)
- Place beets in a pot and cover completely with water.
- Bring to a boil.
- Reduce to a simmer and cook 10 minutes (more or less depending on size and desired firmness). This step is intended to soften the beets and to make peeling the beets easy. We like our beets a little on the firm side.
- Take beets out of boiling water and run under cold water to stop the cooking process.
- Cut off the roots and remaining stems.
- Peel the beets.
- Slice into thin slices.
- Place in frying pan with butter. (Oh Yeah!)
- Heat through.
We found that fresh, young, tender beets don't require any salt or sugar - even the kids thought they were perfect just the way they are - well, with butter of course.