Cooking beets brings out their natural sweetness, but they’re also great raw, peeled, grated, and added to salads. If your beets come with the greens, be sure to save them and use as you would chard, as seen in our recipe for Toasted Barley Salad with Roasted Beets, Crispy Garlic, Walnuts and Tofu Dressing.
We recommend using beets that are fresh and small to medium sized (otherwise they will take forever to cook), be sure to wash well and scrub where necessary. There are a variety of ways to cook your beets, but we rely on either of the following, depending on how much time we have:
Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins under a running cool faucet.
Place beets (peeled and cut into 1-inch pieces) in a large pot of boiling salted water. Reduce heat to a simmer and cook until beets are tender when pierced with a knife, 15 to 20 minutes; drain.