First here’s the simple recipe for cooking beets on the stovetop:
Prep Time 10 minutes. Cooking Time 45 mins. Cooling time: 60 mins
3 pounds beets, preferably a mix of gold and red beets, trimmed
1 Recipe for Boiled Beets (as above)
3 cloves garlic
1/4 cup olive oil
2 (5-ounce) package baby spinach
6 Laura Chenel’s Goat Cheese, crumbled
1/2 cup pecans, toasted
1 Recipe Vinaigrette (see following recipe)
1. Place garlic cloves on cutting board, and sprinkle with small amount of kosher salt. Using flat side of a knife, smash cloves into paste. Add to 1/4 cup of olive oil. Toss quartered beets and garlic in oil to coat.
2. Place spinach on large serving platter. Arrange beet wedges over spinach. Sprinkle beets with goat cheese and walnuts. Drizzle with Vinaigrette. Makes 8 servings.
In screw-top jar combine 1/4 cup olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon chopped fresh parsley, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Cover; shake well to combine. Makes 1/2 cup.
1. Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off. Refrigerate the beets, covered until you want to use them. The possibilities are now endless. Here are some ways to serve your boiled beets.