Beets are great snack to cook up and can also be thrown on top of salads.
*I like to eat them as a snack with a small handful of walnuts an ounce of crumbled goat cheese and a drizzle of balsamic glaze.
Cooking Beets:
Instapot- 5 Baseball size beets or cut your beets in half & place in Instapot on manual for 13 min with half cup of water. Beets should feel tender once done, run under cold water to cool off and peel outside skin off under water, (skin should slide off easily with your fingers.)
Roasting in the Oven- Pre-Heat oven to 400 F. Rinse beets off in water and wrap each beet loosely in aluminum foil. Roast for about 50-60 minutes Checking every 20 min, if they are starting to look dry or are scorching on the bottom, dribble a tablespoon of water. Run under cold water to cool off and peel outside skin off underwater, (skin should slide off easily.)
Pickled Veggies are another family favorite:
Fill a quart size jar with: 1.5 cup red wine vinegar, 3/4 cup water, 1 Tbs sugar, 1 Tbs salt.
Shake to mix well
Add some of your cooked beets diced, 1 bunch of radish thinly slice and 1 red onion sliced into strips to fill the jar.
Enjoy on salads or sandwiches.
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