Cooking the beetroot: in water, in a casserole or in the oven

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No more beets bought vacuum-packed or ready to use, rediscover the real taste of raw beets, cooked at home using the technique of our grandparents.

In the oven, steamed or in water, cooking is easy and the results amazing!

Ingredients:

Beet raw, ideally with the tops
Salt

Read also: health benefits and virtues of beets

Cooking beetroot

Start by cutting the tops at the base but without cutting into the skin of the beet.

Brush lightly under water to remove dirt but do not rub too hard to avoid damaging the skin.

You should not peel the beet before cooking it because the skin is important during cooking. The beet should not be pierced during cooking to check if it is cooked.

Cooking the beetroot in water

Heat a large pot of salted water. The beets should be completely immersed in boiling water.

Once the water boils, immerse the beets and let them boil for about 60 minutes.
The cooking time varies depending on the size of the beets and can take longer or shorter.
We see if the beet is cooked when its skin begins to crumble slightly and comes off with the first rub.

Steaming beetroot

This cooking method has the advantage of preserving the color a little more and limiting water penetration into the beet.

Start by boiling the water in the steamer.
Place the beets in the steamer basket.
Cook for 60 to 120 minutes depending on the size of the beets.
We see if the beet is cooked when its skin begins to crumble slightly and comes off with the first rub.

Cooking beets in a casserole dish

This is probably the fastest method after microwave.

Pour 3 cm of water into the bottom of the casserole dish.
Place the beets at the bottom of the basket.
Close the pressure cooker and wait for the valve to turn.
Leave to cook for 15 to 30 minutes depending on the size of the beets.

Baking beets in the oven

This is a traditional method that can even be practiced in embers, over a wood fire. It takes longer, but purists find it the best.

Heat the oven to 170 ° (thermostat 6),

Wrap the beets in aluminum foil.
Place the beets on the rack in the middle of the oven.
Leave to cook for 2 to 3 hours.
To see if they're cooked, make sure the skin peels off easily and looks slightly wrinkled.