Steaming Beetroot: A Healthy, Tasty Treat

Beetroot is a versatile vegetable that can be cooked in a variety of ways, including steaming. Steaming beetroot is a great way to preserve its nutrients and is a pretty hands-off method. To steam beetroot, start by setting up your steamer by adding water to the steamer pot and placing the steamer basket on top. While the water is heating up, prepare the beetroot by washing, scrubbing, and slicing off the stems and tails. Leave the skins on to retain colour and for easier peeling after steaming. Place the prepared beetroot in the steamer basket, ensuring the water is boiling, and cover with a lid. Steam for 15 to 30 minutes, depending on the size of the beetroot. Once tender, remove from the heat and let it cool before rubbing off the skin. You can then season the steamed beetroot with olive oil, vinegar, or fresh herbs, or use it in various dishes such as salads, soups, or dips.

How to prepare beetroot for steaming

Preparing beetroot for steaming is a simple and nutritious way to cook this vibrant vegetable. Here is a step-by-step guide on how to prepare beetroot for steaming:

Step 1: Buying and Washing

When buying beetroots, look for firm and unpunctured ones that are similar in size to ensure even cooking. Wash them gently to remove any dirt. You can use a vegetable brush for a thorough clean.

Step 2: Trimming and Peeling

Trim the beetroot greens, leaving about 1/4 to 1/2 inch of the stem. You can also leave the root end intact. Peeling the beetroots is optional. Some recipes suggest peeling after steaming as the skins slide off easily once cooked. However, others recommend peeling before steaming to avoid purple-stained fingers! Consider wearing gloves to avoid staining your hands.

Step 3: Cutting

Cut the beetroots into your desired size. Leaving them whole is an option, but cutting them into slices, wedges, cubes, or quarters will reduce the steaming time.

Step 4: Steamer Setup

Fill the bottom of a pot or steamer with about 2 inches of water. Bring this to a boil over high heat. You can add herbs and spices to the water to aromatize the steam.

Step 5: Steaming

Arrange the beetroots in a single layer in the steamer basket. Ensure the water doesn't touch the basket, as the steam should circulate around the beetroots. Cover the pot and maintain a rolling boil. Steam small and medium beetroots for around 30 minutes, and large ones for 40 minutes. They are done when you can easily pierce them with a knife or skewer.

Step 6: Cooling and Peeling

Once steamed, remove the beetroots from the heat and allow them to cool. If you haven't peeled them already, the skins should now slip off easily.

Tips:

• Baby beetroots are great for steaming, and you can include their greens in the steamer for added nutrition.
• Always cover the pot when steaming, and periodically check the water level to ensure it doesn't boil dry.
• Steaming time will depend on the size and thickness of your beetroot pieces, as well as their freshness.
• The cooking water is nutrient-rich, so consider using it in soups or other dishes.
• Beets will stain surfaces and hands, so use parchment paper or gloves to avoid this.

Preparing and steaming beetroots is a healthy and tasty way to enjoy this vibrant vegetable. With these simple steps, you'll be well on your way to creating delicious and nutritious meals!

How long to steam beetroot for

Steaming beetroot is a great way to cook this nutritious vegetable as it preserves valuable nutrients and is a pretty hands-off method. Here is a step-by-step guide on how to steam beetroot, with a detailed explanation of how long to steam it for.

First, set up your steamer by adding 2 inches (5.1 cm) of water into the steamer pot and placing the steamer basket over the pot. Bring the water to a boil. While you wait, prepare the beetroot by washing and scrubbing it. Using a sharp knife, slice off the stems and tails, and discard them. Leave the skin on to keep the colour and nutrients locked in. You can also quarter the beetroot to help it cook more evenly and quickly.

Once the water is boiling, place the prepared beetroot into the steamer basket and cover with a lid. No steam should escape. Now, steam the beetroot for 15 to 30 minutes, depending on its size. Larger beetroots will take longer to cook, so adjust the timing accordingly. To check if the beetroot is done, remove the lid and poke it with a fork or knife. It should slide in and out easily. If it is hard to poke or gets stuck, the beetroot needs more time to steam.

Once the beetroot is tender, remove it from the steamer and let it cool. Finally, rub off the skin using a paper towel, and your steamed beetroot is ready to be enjoyed!

What to serve with steamed beetroot

There are many ways to serve steamed beetroot, and it can be used as a simple side dish, a salad ingredient, blended into soups, or even made into dressings and dips.

For a simple side dish, finish the steamed beetroot with a drizzle of olive oil, a splash of vinegar, and a pinch of salt. You can also add some fresh herbs, such as parsley, mint, or dill, to enhance the flavour.

If you want to make a salad, try pairing the steamed beetroot with arugula and walnuts, or quinoa. For a soup, blend the steamed beetroot with other ingredients to make a cold beet and fennel soup.

Additionally, steamed beetroot can be used to make delicious and healthy dressings and dips. You can also serve it with grains for complete nourishment or to complement roasted meats.

How to season steamed beetroot

Steaming beets is a great way to cook them while preserving their vibrant colour and minimising nutrient loss. Here is a step-by-step guide on how to season steamed beets:

Step 1: Prepare the Beets

Before steaming, trim the tops off the beets, leaving about 0.5-2 inches of the stem. This helps to reduce colour leakage during cooking. Gently scrub the beets with a vegetable brush to remove any dirt, taking care not to damage the skin.

Step 2: Steam the Beets

Place the beets in a steamer basket, making sure the water does not touch the basket. Cover the pot and steam until the beets are tender, about 30 minutes to an hour, depending on their size. You can test for doneness by inserting a sharp knife into the centre of the beet; if it goes in easily, the beet is ready.

Step 3: Peel and Season the Beets

Let the beets cool slightly, then gently peel or rub off the skin. Be careful, as the beet juice can stain surfaces and fabrics. To avoid stained fingers, you can use kitchen gloves or a paper towel for peeling.

Now, it's time to season! Drizzle the beets with a bit of olive oil and a splash of vinegar (such as sherry vinegar or apple cider vinegar). Add a pinch of salt, like kosher salt, and some freshly ground black pepper to taste.

For an extra flavour boost, try tossing the beets with fresh herbs such as parsley, mint, dill, or chopped basil, chives, or parsley.

Enjoy your delicious and nutritious steamed beets as a simple side dish, or use them in salads, dips, or spreads.

How to peel steamed beetroot

Step 1: Prepare the Beets

First, trim the tops off the beets, leaving 2 inches of the stem. This will reduce colour leakage when boiling. Leave the root end intact. Scrub the beets clean and wash them gently.

Step 2: Steam the Beets

Place the beets in a steamer basket and cook for about 30 minutes or until tender all the way through. Make sure the water does not touch the steamer basket, and that the steam circulates around the beets as they cook.

Step 3: Peel the Beets

Once the beets are cool enough to handle, you can remove the peel. Cradle the beet in a paper towel and gently rub off the skin. This will reduce stains on your hands and cloth towels. You can also try scrubbing the peel off under running water, or wearing kitchen gloves.

Step 4: Season the Beets (Optional)

Finish with a splash of vinegar, a kiss of olive oil, and a pinch of kosher salt to taste. You can also toss with herbs such as parsley, mint, and dill.

Frequently asked questions