Peel back the foil; it’s time to get calm and rosy with our best beet recipes. Of course, not all of these recipes use these ingredients, but baking yes One of the best ways to cook beets, wrapping them in a metal blanket is a really great way to do it. Whether you make individual bags or cover the pan with balls of greens, the foil retains moisture and keeps the beets tender without drying out.
This is just one of the ways we aim to end all unfair beet ridicule. When done right, beets are soft, earthy, sweet, and amazing in salads, soups, and sandwiches. (Beet lovers, you already know this.)
Before we get into the recipes, though, a few buying and storage tips: While beets are available year-round, winter is their prime season, especially December. If you’re lucky enough to find beets with the tops still on, remove the greens, leaving about an inch of stems (this helps prevent loss of nutrients and color during cooking). Wrap beet greens loosely in a damp paper towel; they keep in the crisper for a few days and are perfect for steaming, stewing, or sautéing. As for the roots, store in an unsealed plastic bag or reusable storage bag in the refrigerator. If protected from moisture, your beets will keep for weeks or even months.
Now, pour yourself a beet martini and use your thumbs to savor these beautiful beet dishes.
