Steamed Beets

Published March 1, 1994.

Why this recipe works:

In looking for the best beet recipes, we paid special attention to minimizing "bleeding. We also wanted to find beet recipes that would showcase the vegetable’s intense flavor. We found that steaming produced beets moist enough to use in any recipe. It also minimized bleeding and concentrated… read more

In looking for the best beet recipes, we paid special attention to minimizing "bleeding. We also wanted to find beet recipes that would showcase the vegetable’s intense flavor. We found that steaming produced beets moist enough to use in any recipe. It also minimized bleeding and concentrated flavor in much the same way that roasting did. Foil-wrapped roasted beets were more moist than unwrapped roasted beets, but the latter had more flavor. Whatever the cooking method, we minimized bleeding by not peeling the skin and by not slicing off the tops of the beets prior to cooking.

less

Serves 8

Be careful not to let the pan run out of water during this long steaming process. To make sure you don't forget, place marbles below the steamer basket before steaming - they will stop jiggling when the pan is dry.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection