Gold beets, cousins of the ubiquitous red beet, add sweet flavor and rich color to winter meals. They can be served hot in entrees and sides, or cold in salads. What's more, they keep well when cooked, so you can stash a few in the fridge and use them at the spur of the moment
Preparation: Remove the greens 1/2 inch above the bulb and cut the root 1/2 inch below the bulb. Leaving a little of the stem and root helps keep the beet juices from oozing out as much during cooking.
To prepare the greens, rinse them thoroughly with cold water. Use a sharp knife to cut along both sides of the stem to remove it. Spin-dry the leaves, stack them and cut into 1/2- to 1-inch pieces. Cut the stems into 1-inch-long pieces. The stems take a little longer to cook, so saute them for a minute or two before adding the leaves.
The texture and color of beets hold up through braises, steaming or baking. However, boiling increases your chances of creating mush and may cause vital nutrients to leach out. If you choose to boil beets, try to find a recipe in which you can use the cooking water.
Cook unpeeled, whole beets until pierced easily with a thin knife (about 50 to 60 minutes in a 400-degree oven). Remove from the heat and let them rest five to 10 minutes until cool enough to handle. Use a paring knife to scrape off the skin. When sliced into 1/4-inch-thick disks, the flesh of gold beets has subtle rings of color that vary from a slight olive green to dark yellow.
It is simple and easy.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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