Marianne Martinez
Beetroots, also known as beets, are a versatile vegetable that can be cooked in many ways, including roasting, boiling, steaming, or even eating raw. When it comes to cooking beetroots in a pan, there are a few methods you can use. One popular method is to roast them in an oven, which brings out the natural sweetness of the vegetable. To roast beetroots, you can wrap them in foil or slice them and roast directly on a pan. Another method is to boil them in a pan of salted water, although this may remove some of their vibrant colour and flavour. Alternatively, you can steam beetroots by placing them in a steamer basket inside a pan with a small amount of water. Finally, beetroot leaves can be sautéed in a frying pan with olive oil and garlic, resulting in a tender and sweet side dish.
| Characteristics | Values |
|---|---|
| Preparation | Wash and scrub beetroots, cut away leaves, leaving 1 inch of the stem. |
| Cooking method | Place in a pan, cover with water, bring to a boil, then simmer for 20 minutes to an hour. |
| Seasoning | Sprinkle with sea salt, drizzle with olive oil, add vinegar or lemon juice to retain colour. |
| Cooking time | 20 minutes to an hour, or until tender. |
| Cooking temperature | 375–425 degrees Fahrenheit. |
| Storage | Refrigerate in an airtight container for up to two weeks, or freeze for up to eight months. |
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What You'll Learn
Beetroot preparation
Beetroots can be cooked in a variety of ways, including roasting, boiling, steaming, or even eating them raw. This guide will focus on roasting and boiling beetroots in a pan.
Roasting Beetroots
Roasting beetroots is a popular way to prepare this vegetable, as it brings out its natural sweetness. Here is a step-by-step guide to roasting beetroots:
- Preheat your oven to 400°F.
- Prepare the beetroots by washing them carefully and giving them a gentle scrub with a vegetable brush. Take care not to break the skin.
- Cut away the leaves, leaving about 1 inch (2.5 cm) of the stalk. You can save the leaves for another use, such as sauteing them with olive oil and garlic for a tasty side dish.
- Dry the beetroots gently with a clean kitchen towel.
- Place each beetroot on a piece of aluminium foil and drizzle with olive oil. Make sure the beetroots are well-coated.
- Wrap the beetroots in the foil like little parcels.
- Place the parcels on a baking tray and put them in the preheated oven.
- Roast for approximately 40 to 45 minutes, or depending on the size of the beetroots. Smaller beetroots will take less time to cook.
- Check the beetroots regularly to ensure they are not drying out or scorching. If they are, dribble a small amount of water over them before re-wrapping.
- The beetroots are done when a fork or skewer slides easily into the centre.
- Remove the beetroots from the oven and let them cool slightly before handling.
- Once cool enough to handle, use a paper towel to rub away the skin. It should peel off easily. You may want to wear gloves to avoid staining your hands.
Boiling Beetroots
Boiling is another option for cooking beetroots in a pan. Here is a step-by-step guide:
- Wash and trim the beetroots, leaving about 1 inch (2.5 cm) of the stalk.
- Add the beetroots to a pan and cover them with cold water.
- Place the pan on the stove and bring the water to a boil.
- Once boiling, reduce the heat to a simmer.
- Simmer the beetroots for 20 minutes to an hour, depending on their size. They are done when they are tender and can be easily pierced with a knife.
- Remove the beetroots from the heat and drain them in a colander.
- Rinse the beetroots under cold running water to stop the cooking process.
- Dry the beetroots carefully or let them air dry.
- Once cool enough to handle, use a paper towel or your hands to peel away the skin. It is easier to peel them while they are still warm.
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Roasting beetroots
First, separate the beetroot leaves by cutting them off, leaving about 2.5 cm (1 inch) of stem on the beetroot. Wrap the leaves in paper towels and store them in the fridge. Then, scrub the beetroots thoroughly under running water. You can slice the beets in half or into wedges of even thickness, or roast them whole. Place the beetroots in a roasting pan and drizzle with olive oil. Roll the beetroots in the oil and sprinkle with salt and thyme.
Preheat the oven to 375-400 degrees Fahrenheit. Place the wrapped beets on a rimmed baking sheet to catch any drips. Roast the beets for 40 to 60 minutes, checking every 20 minutes or so. The beets are done when a fork or skewer slides easily into the centre.
Once roasted, let the beets cool. Then, rub the skin away with a paper towel; it should peel off easily. You can store cooked, peeled beetroot in an airtight container in the fridge for up to two weeks, or freeze for up to eight months.
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Boiling beetroots
Beetroots can be boiled, roasted, steamed, or eaten raw. Boiling beetroots is a simple process. Here is a step-by-step guide:
Firstly, trim and wash the beetroots. Place them in a pan and cover them with water. Bring the water to a boil. Once the water is boiling, reduce the heat and let the beetroots simmer. The beetroots should be left to simmer for 20 minutes to an hour, depending on their size. You can check if they are done by poking them with a knife to see if they are tender. Smaller beetroots will take less time to cook, while larger ones will take longer.
After simmering, drain the beetroots in a colander and run them under cold water to stop the cooking process. Dry them carefully with a kitchen towel or let them air dry. Once they are cool enough to handle, you can peel and use them as desired.
You can also add a tablespoon of vinegar or lemon juice to help the beetroots retain their colour.
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Storing cooked beetroots
Beetroots can be cooked in a pan. In fact, roasting beetroots in a pan is a common method of cooking them.
Cooked beetroots can be stored in a variety of ways. Here are some options:
- Refrigeration: Cooked beetroots can be stored in an airtight container in the refrigerator for up to two weeks.
- Freezing: Cooked beetroots freeze well, especially when chopped into cubes or slices. They can be stored in zip-close freezer bags in the freezer for up to eight months. When you are ready to use them, simply defrost them in the fridge.
- Pickling: Pickling is another great way to preserve cooked beetroots. You can mix your own pickling solution with ingredients like vinegar, sugar, mustard seed, and spices, or use a pre-made pickling brine. The pickled beetroots can then be stored in sterilized jars in a cool, dark place for up to three months. Once a jar is opened, it should be stored in the refrigerator.
- Dehydrating: Dehydrating cooked beetroots is another option for long-term storage. However, the process for dehydrating beetroots was not immediately clear from my sources.
It is important to note that storing beetroots, even through these methods, will result in some loss of quality over time. Additionally, when handling and storing beetroots, be cautious to avoid staining from the beet juice, which can easily stain skin and porous materials.
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Pan-frying beetroot leaves
Beetroot leaves are edible and can be cooked into a delicious stir-fry. Here is a simple recipe for pan-frying beetroot leaves:
Ingredients
- Beetroot leaves
- Macadamia oil
- Za’tar (a type of Mediterranean spice)
Method
- Wash the beetroot leaves thoroughly, especially if they were grown at home. If they were bought from a shop or farmer's market, a quick wash will suffice.
- Cut the stems and discard them.
- Chop the beetroot leaves and put them on a plate.
- Heat a frying pan over medium heat.
- Toss the leaves into the pan with a couple of spoons of water. Alternatively, heat up some oil first and add the leaves afterward.
- When the leaves start to wilt, add the oil and spices, then stir.
- The beetroot leaves should be cooked within 5 to 10 minutes.
Tips
- The leaves cook very quickly, so it is better to chop them before heating the pan.
- While the leaves are cooking, peel and chop the beetroots to serve alongside the leaves.
- For a richer flavour, add the oil at the beginning.
- Za’tar is the recommended spice, but any Mediterranean spice can be used.
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Frequently asked questions
Beetroots can be boiled in a pan. To do this, trim and wash the beetroots and add them to a pan of boiling salted water. Bring to a boil, reduce the heat, and simmer for 35-50 minutes depending on the size of the beetroot. You can also steam beetroots in a pan. Place a steamer basket in a pan with enough water so that it sits just below the basket without touching it. Cover the pan with a tight-fitting lid and bring to a boil. Once boiling, turn the heat down and let it steam for 30-60 minutes, depending on the size of the beetroot.
If your beetroots have leaves, cut them off, leaving about 2.5 cm (1 inch) of the stem on the beetroot. Wash the beetroots under cold running water and pat them dry with paper towels.
Once cooled, store cooked, peeled beetroots in an airtight container in the fridge for up to 3 days. You can also freeze cooked beetroots for up to 3 months in an airtight container.
