Steaming Beetroot: The Perfect Oven Method

Beetroot is a versatile vegetable that can be cooked in a variety of ways, including roasting, boiling, and steaming. In this article, we will focus on how to cook beetroot in a steam oven.

First, it is important to prepare the beetroot by washing and scrubbing it to remove any dirt. You can leave the skin on as it helps retain colour and nutrients during the cooking process. However, you should cut off the stems and tails. For steaming, you can cut the beetroot into quarters or smaller slices to ensure even cooking.

Next, you will need to set up your steam oven by adding water to the steamer pot and placing the steamer basket above it. Bring the water to a boil and then place the prepared beetroot into the steamer basket. Cover the pot with a lid to trap the steam.

The steaming time will depend on the size of your beetroot. Small and medium beetroot will take around 30 minutes to steam, while larger ones may take up to 50 minutes. You can check if the beetroot is done by poking it with a fork or knife; it should be tender and easy to pierce.

Once the beetroot is steamed to your desired doneness, remove it from the heat and let it cool. The skin should peel off easily at this point, and you can use a paper towel to avoid staining your hands.

Your steamed beetroot is now ready to be seasoned and served as a simple side dish or used in other recipes such as salads, dips, or soups. Enjoy the delicious and nutritious dish!

Preparing beetroot for steaming

Firstly, cut off the beet greens, leaving about 1 inch of the stem attached. You can save the greens for later use or discard them. Wrap the beetroots lightly in paper towels and store them in a plastic zip-top bag in the refrigerator until you are ready to cook.

When you are ready to steam, remove the beetroots from the refrigerator and gently scrub them with a vegetable brush to remove any dirt and debris. You can also wash them under cold running water. Do not dry them.

Next, remove the remaining stem and taproot from the cleaned beetroots. You can now cut each beet into halves or quarters. Cutting them into smaller pieces will reduce the steaming time.

Now your beetroots are ready for steaming! Place them in a steamer basket or a perforated steam tray and follow the instructions for your steam oven. Steam for about 30 minutes or until tender.

Once they are steamed, let the beetroots cool down a bit. To avoid staining your fingers, you can use disposable gloves. Then, simply rub or peel off the skins. Your steamed beetroots are now ready to be used in various dishes!

Steaming beetroot

Step 1: Prepare the Steamer

Fill the steamer pot with about 2 inches (5.1 cm) of water and place the steamer basket over it. You can also use a pan with a steamer basket if you don't have a steamer. Just make sure the bottom of the basket doesn't touch the water.

Step 2: Prepare the Beetroot

Wash and scrub the beetroot thoroughly to remove any dirt. You can use a vegetable brush for this. Then, using a sharp knife, cut off the stems and tails of the beetroot. There's no need to peel the beetroot as the skin will help keep the colour and nutrients intact during cooking, and it will be easier to remove after steaming.

Step 3: Steam the Beetroot

Place the prepared beetroot into the steamer basket and cover with a lid. Make sure no steam escapes. Steam the beetroot for 15 to 30 minutes, depending on their size. For large beetroot, you may need to cut them into smaller pieces to ensure even cooking.

Step 4: Test and Peel the Beetroot

Remove the beetroot from the steamer and let it cool down. To check if it's cooked, poke it with a fork or knife. It should slide in and out easily. Once cooled, use a paper towel to rub off the skin. The skin should come off easily.

Step 5: Season and Serve (Optional)

You can use your steamed beetroot as an ingredient in other recipes, or you can simply season it with olive oil, vinegar, salt, pepper, or fresh herbs. Steamed beetroot goes well as a side dish, in salads, or blended into soups.

Peeling steamed beetroot

Beetroot is a versatile root vegetable that can be used in a variety of dishes, from salads to dips and even smoothies. It is packed with nutrients and has a bold colour and earthy flavour. While beetroot skins are edible, many recipes call for peeled beetroots. Here is a step-by-step guide to peeling steamed beetroot:

Step 1: Prepare the Beetroot for Steaming

Before steaming the beetroot, it is important to scrub them clean and remove any dirt. You can trim off the beet greens by slicing off the tops of the beetroots. Leave about 2.5 cm (1 inch) of the stem on the beetroot to prevent the loss of juices and flavour. The greens can be set aside for another use, such as sautéing them with olive oil and garlic for a nutritious side dish.

Step 2: Steam the Beetroot

Place the cleaned beetroots in a steamer basket and cook for about 30 minutes or until tender. Alternatively, you can use a steam oven set to 100 degrees Celsius for 80 minutes.

Step 3: Cool the Beetroot

Once the beetroot is steamed, let it cool down until it is easy to handle. This will make the peeling process safer and more comfortable. Waiting for the beetroot to cool can also help reduce potential staining.

Step 4: Peel the Beetroot

Now it's time to peel! Using a paper towel, gently rub off the skins of the steamed beetroot. The skins should come off easily. If there are any tough pieces of skin remaining, use a sharp paring knife to remove them carefully. You can also wear disposable gloves during this step to avoid staining your hands.

Step 5: Cut and Season the Beetroot (Optional)

Once peeled, you can cut the beetroot into small, bite-sized pieces. For a simple seasoning, toss the beetroot with a splash of vinegar, a pinch of salt, and a kiss of olive oil. Fresh herbs such as parsley, mint, and dill can also be added for extra flavour.

Tips for Peeling Steamed Beetroot:

• Beetroot stains easily, so consider laying down parchment paper before peeling to protect your surfaces.
• Wear kitchen gloves or disposable gloves to avoid staining your hands.
• Peel the beetroot while it is still warm, as it becomes more difficult to peel once it has cooled down completely.

Seasoning steamed beetroot

Beetroot is a versatile vegetable that can be cooked in many ways and used in a variety of sweet and savoury dishes. Seasoning steamed beetroot is a simple process that can enhance its natural sweetness and add flavour. Here are some tips and suggestions for seasoning steamed beetroot:

Choosing and Preparing Beetroot:

When selecting beetroot, look for firm specimens with unblemished skin. If buying bunched beetroot with greens attached, ensure the leaves are fresh and not limp. Remove the greens before storing to prevent moisture loss and keep the roots firm.

Before cooking, gently scrub the beetroot to remove any dirt and soil. There is no need to peel the beetroot before cooking, as the skin helps retain colour and nutrients. Cut off the stems, leaving about 2-3 cm attached, and trim the thin root at the bottom without damaging the skin.

Steaming Beetroot:

Place the prepared beetroot in a steamer basket in a pan with enough cold water that the bottom of the basket doesn't touch the water. Cover the pan with a tight-fitting lid and bring the water to a boil. Reduce the heat to a simmer and steam the beetroot for 30 minutes to an hour, depending on its size, or until tender.

Once the beetroot is steamed and cooled, the skin can be easily peeled or rubbed off. Be aware that the beetroot juice can stain your hands and surfaces, so consider using gloves or a paper towel for peeling. Cut the beetroot into wedges or bite-sized pieces.

For a simple seasoning, toss the steamed beetroot with extra virgin olive oil, a splash of vinegar (such as sherry vinegar or apple cider vinegar), and a pinch of salt. This combination enhances the natural sweetness of the beetroot while adding a tangy twist. You can also add freshly ground black pepper to taste.

For a more complex flavour profile, try tossing the steamed beetroot with fresh herbs such as parsley, mint, or dill. These herbs complement the earthy sweetness of the beetroot and add a refreshing note.

If you're feeling creative, experiment with other seasonings and ingredients. Some possible combinations include:

• Sea salt flakes and lemon juice: This pairing accentuates the beetroot's sweetness while adding a bright, citrusy note.
• Feta cheese and mint: The salty, creamy feta and fresh mint create a refreshing contrast to the beetroot's earthy flavour.
• Goat's curd: This tangy and creamy addition pairs well with the sweetness of the beetroot.
• Walnuts: Adding walnuts provides a crunchy texture and nutty flavour that complements the beetroot.

Beetroot is a versatile ingredient that can be used in various dishes. Steamed beetroot makes an excellent side dish, salad ingredient, or base for dips and dressings. You can also include it in soups, sandwiches, or even smoothies.

Storing steamed beetroot

When storing uncooked beetroot, it is best to keep it in a cool, dark place or in the vegetable drawer of a refrigerator. Uncooked beetroot can be stored for a couple of weeks or even longer if kept in a plastic bag with a few air holes to prevent it from drying out.

If you are storing bunched beetroot with the greens still attached, it is best to separate the greens from the roots, leaving about 2-3cm of the stalks. This will help to keep the beets firm as the leaves can draw moisture out of the root. The greens are best stored separately and used within a few days while they are still crisp.

Frequently asked questions