Steam-Free Beetroot: Cooking Beets Without A Steamer

Beets are a versatile vegetable that can be cooked in a variety of ways, including boiling, roasting, steaming, grilling, and even microwaving. While they are often associated with borscht, a pink soup from Eastern Europe, beets have many other uses and can be pickled, used in salads, or as a natural food dye. In this article, we will focus on how to cook beets without a steamer.

Boiling

Step 1: Prepare the Beets

Before boiling beets, you need to prepare them. Cut off the beet greens, leaving at at least 1 inch of the stem attached. The greens can be saved and cooked later. Then, scrub the beets with a vegetable brush to remove any dirt. You can also use a vegetable scrubber or a clean sponge to clean them.

Step 2: Boil the Beets

Place the cleaned beets in a large saucepan and cover them with water. Make sure the water level is about 1-2 inches above the beets. Add a pinch of salt to the water, if desired. Bring the water to a rolling boil over high heat, then reduce the heat to a simmer.

Step 3: Cook Until Fork-Tender

Cook the beets until they are fork-tender, which means a fork can easily pierce the beet without resistance. The cooking time will depend on the size of your beets. For medium beets, this should take around 25 to 35 minutes, while larger beets may need up to 45 minutes to an hour.

Step 4: Cool the Beets

Once the beets are fork-tender, immediately transfer them to an ice water bath to stop the cooking process and help them cool down faster. This will also prevent the beets from continuing to cook and becoming overdone.

Step 5: Peel and Serve

Once the beets have cooled down, the skins should peel off easily. Simply use your fingers to rub off the skins, or use a paper towel to gently scrub them off. Give the beets a final rinse, and they are ready to be enjoyed!

Storage

Cooked beets can be stored in an airtight container in the refrigerator for up to 10 days. They can also be frozen for longer-term storage.

Roasting

Preparation

Before roasting, preheat your oven to 400°F. Then, remove the leafy greens from the beets, leaving about an inch of the stem attached. Wash the beets and scrub them with a vegetable brush to remove any dirt. Dry the beets with a towel to remove excess moisture. Remove the taproot and trim the stems.

Drizzle olive oil on the beets and season them with salt and pepper. Wrap each beet in foil and place them on a baking sheet. Transfer the beets to the oven and roast them for 45-60 minutes, or until they are tender.

Post-Roasting

Remove the beets from the oven and let them cool for 15-20 minutes. Peel away the skin and rinse the beets with cold water. Cut the beets into wedges, slices, or chop them as desired.

Storage

Cooked beets can be stored in an airtight container in the refrigerator for up to 10 days. They can also be frozen for up to 12 months.

Grilling

Preparation:

First, you will need to preheat your grill to a medium-low heat setting, around 300 F to 325 F. It is important that the grill is not too hot, or the beets will burn before they are cooked through. While the grill is heating up, prepare the beets by peeling and cutting them into 1/4-inch slices. Place the beet slices in a bowl and drizzle them with olive oil, stirring to ensure they are evenly coated.

Once the grill is ready, place the beet slices on it and sprinkle them with a little salt. If you are using a gas grill, close the cover. Allow the beets to cook for 8 to 10 minutes, then flip them over and cook for another 8 to 10 minutes. The beets are ready when they are tender and have grill marks on them.

Serving:

Grilled beets can be served hot, warm, or at room temperature. For an extra touch of flavour, you can drizzle them with additional olive oil and sprinkle with salt before serving.

Storing:

Grilled beets can be stored in the refrigerator for 4 to 5 days. They can also be frozen for up to 3 months if wrapped well in foil and stored in zip-close freezer bags.

Recipe Ideas:

Grilled beets make a delicious addition to a grilled vegetable platter or a grain salad with quinoa, farro, or bulgur. They can also be added to sandwiches or burgers, or served with Greek yoghurt and a drizzle of honey or maple syrup to bring out their sweetness.

Tips:

• If you are grilling other foods that require a hotter grill, cook the beets on the cooler edges of the grill.
• Spices such as paprika, cumin, or black pepper can be added to the beets before grilling for extra flavour.
• A sprinkle of fresh herbs like mint, or a bit of lemon or orange zest, can enhance the flavour of grilled beets.
• A combination of different types of beets (red, Chioggia, and golden) can be used for a variety of colours and subtle differences in flavour.

Microwaving

Step 1:

Place cleaned beets in a microwave-safe dish. Add enough water to cover the bottom of the dish. Cover the dish with plastic wrap.

Step 2:

Microwave on high heat for 12 to 15 minutes, turning the beets once midway through cooking.

Step 3:

Let the beets stand for 5 minutes after removing them from the microwave. Then, remove the taproot, trim the stems, and peel off the skin.

Storage:

Cooked beets can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 12 months.

Air-frying

Preparation:

First, you will need to peel and cut the beets. It is recommended to use gloves to avoid staining your hands. Start by cutting off the top and root end of the beets, then use a knife or a peeler to remove the skin. Cut the beets into quarters if they are small or medium-sized, or chop them into 8 uniform pieces if they are larger. Try to get all the pieces to an even size, mostly about half an inch in thickness.

Seasoning:

Transfer the cut beets to a bowl and add oil and seasonings. Toss them well until all the beets are well coated. You can use olive oil and season with salt and pepper, or try something different like chermoula or zhoug.

Arrange the seasoned beets in the air fryer basket in a single layer. If your air fryer is small, you may need to cook the beets in batches. Set the temperature to between 380-400°F and cook for 17-25 minutes, depending on the size of your beets. Remember to shake the basket halfway through for an even roast. Check if the beets are cooked by inserting a fork – they should be fork-tender. If they are still hard, air-fry them for a little longer.

Serving:

You can serve air-fried beets on their own, or as part of a salad. They go well with creamy cheeses like feta or goat cheese, and bitter, crunchy walnuts. You can also add them to a grain bowl or use them to top hummus. For a more elaborate dish, whisk together some orange zest, orange juice, apple cider vinegar, and olive oil, and toss the beets into the dressing.

Storage:

Cooked beets can be stored in an airtight container in the refrigerator for up to 4-5 days. You can also freeze them for up to 3-6 months. To reheat, use the same method as you cooked them – either the oven or the air fryer.

Frequently asked questions