How to Cook Beets

3. Boiling Beets

Recipes calling for lighter beet flavors are great for boiled beets. When boiling, it is best to use a whole beat rather than a sliced one. This locks the color and juices of the beet inside. Cut off the greens to 1 inch. This prevents the color from bleeding into the water. Then, cut off the tail root. Place the beets in a Dutch oven and cover with water. Add salt to the water if desired. Bring the beets and the water to a boil and cook for 30 minutes. Remove the beets and place in a bowl of cold water. With a paper towel, pick up the beet using both hands. Firmly hold the beet, then twist your hands in opposite directions. The beet’s skin should slide off.