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Beets: Cooking Beets

Source of Recipe

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Wash thoroughly and leave 1 inch of the stem and the entire tap root on. Start them cooking in cold water. Allow 1/2 to 1 hour for cooking small, young beets, and 1-2 hours for cooking large older ones. When they are tender, drain any remaining water and plunge directly into cold water. When they are cool enough to handle, slip ff the skins and trim the tops and bottoms. Quarter, slice or dice larger beets; leave small beets whole.

Beets may be baked in their skins, as potatoes are, in a 325ºF oven. Place on a pan and bake until done, half an hour for yung beets and an hour for older beets. Slide off skins and season with butter and salt, if desired. Or, roast in hot coals by wrapping in foil first. Can also microwave in a covered casserole or steamer with small amount of water.