VEGETARIAN & GLUTEN-FREE
VEGAN – Omit butter
S H O P
Bunch of red or golden beets
T I M I N G
TOTAL TIME: 20 – 60 min, depending upon size
- Cook beets.
- Peel & slice.
C O O K¬† /¬† P R E P A R E
2 – 4¬† beets washed, w/green tops cut off 1/2″ from beet. Do not cut off roots.
- In a large saucepan, add unpeeled beets & enough water¬† to cover.
- Bring to a boil; lower heat & simmer until done.¬† The largest beets will take up to an hour to cook; the smaller ones half that.¬† If a knife can be inserted into the beet with very little resistance, they’re done.
S E R V E
One at a time, remove beets from pot & put into a bowl of cold tap water (do this in the sink) for 10 seconds.¬† Take each beet in hand & rub the skin with your thumbs which will begin to slip off, along with the long root.¬† If skin does not come off easily, beet is undercooked.¬† Return to simmering water until knife-tender.
Serve whole or slice small- to medium-sized beets with an egg slicer; serve in individual bowls.¬† Beets are juicy & their deep red pigment will wander around the plate, leaving a trail of color.¬† Best to give them their own private office.¬† Add butter.
W O R K P L A C E¬†¬† L U N C H / L E F T O V E R S
I do not recommend reheating.¬† Vegetables are at their prime (visually & nutritionally) just after cooking.