Beets Done Simply
Instructions:
Other vegetables you can use: turnips, rutabagas,
daikon, or parsnips.
Salt
4 large or 8 medium beets, 11/2 to 2 pounds, with
about 1 inch of their tops
MAKES: 4 servings
TIME: About 45 minutes
- To boil:
- Bring a large pot of water to a boil; salt it. Put the beets in the water, cover the pot, and turn the heat to medium-low. Simmer until the beets can be pierced with a thin-bladed knife, 30 to 45 minutes. Drain and drop into ice water; drain again and peel.
- To steam:
- Rig a steamer and put the beets in the steamer above an inch or two of salted water. Cover and cook for 30 to 45 minutes, until they can be pierced with a thin-bladed knife. Drain and drop into ice water; drain and peel.
- To microwave:
- Put the beets in a microwave-safe plate or shallow bowl with about 2 tablespoons salted water; cover with a lid. Microwave on high for 6 minutes, shake, and continue to microwave at 2-minute intervals, just until they can be pierced with a thin-bladed knife. Drain and drop into ice water; drain and pee