When selecting beets from garden or market, look for small, smooth-skinned ones with green tops. Some larger beets may have a woody texture. The rich red color of beets is best preserved by cooking them in the following way:
- Leave on the skin, roots, and about 2 inches of the green tops.
- In covered saucepan, cook beets in salted boiling water that covers them by about 2 inches. Cooking time depends on the maturity and size of the beets., but generally it takes 25 minutes for smaller beets to 60 minutes or longer for larger beets before they are tender.
- Drain and cool under running water; cut off roots and tops. Rub skins off before serving.
Beets in Honey
- 3 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons Dijon-style mustard
- ½ teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper to taste
- 2 cups tiny whole beets, cooked (see above)
- Chopped fresh parsley
In saucepan blend butter, honey, mustard, lemon rind and juice, salt, and pepper. Heat to boiling; add beets and toss until heated through. Garnish with fresh parsley.
This recipe and directions for cooking beets is from the Fresh from the Garden Cookbook by Miriam B. Loo.