How Do You Cook Beetroot After Harvesting?

After harvesting beetroot, cooking them is straightforward and enhances their flavor and texture. Here's how:

Cooking Beetroot: A Step-by-Step Guide

Preparation: Begin by thoroughly washing the harvested beetroot to remove any clinging soil. You can leave the beetroot whole or cut them into smaller pieces depending on your preference and cooking time.
Boiling: Place the beetroot in a pot and cover them completely with cold water. This is crucial; starting with cold water helps the beetroot cook evenly.
Simmering: Bring the pot to a boil over high heat. Once boiling, immediately reduce the heat to a simmer. Continue simmering gently for approximately 30 minutes, or until a table knife easily pierces the beetroot without resistance. This indicates they are tender.
Cooling and Peeling: Remove the pot from the heat and allow the beetroot to cool slightly in the water. Once cool enough to handle, gently rub the skins off with your fingers. The skins should come away easily after simmering.

Don't overcook: Overcooked beetroot becomes mushy. The 30-minute simmering time is a guideline; adjust based on the size of your beetroot. Smaller pieces will cook faster.
Preserve color: To maintain the vibrant color of your beetroot, avoid overcooking and adding acidic ingredients during cooking.
Variety of methods: While boiling is a common method, you can also roast or steam beetroot. Roasting imparts a slightly sweeter flavor.