Pan Fried Beets with Creamy Mint Sauce (Dairy-Free, 30 Minute Recipe) (2024)

FAQs

How do you add flavor to cooked beets? ›

Roasted beets with orange juice (squeeze it over the roasted beets just before serving) will taste delicious. Or try Parmesan, feta, or blue cheese. A drizzle of walnut oil makes for a nutty addition.

One way to liven up canned beets is to give them a splash of citrus juice. According to research from the journal Chemical Senses, citric acid on the tongue can evoke the olfactory sensation of fresh citrus flavor. Basically, you're borrowing some freshness from a lemon and transferring it to your canned beets.

Aita's favorite (and least messy) way to make beets is to roast them under a thick layer of salt. The salt draws out moisture, which will reduce the amount of juice, he explains. To do it, you'll need about a pound of kosher salt for every pound of beets you use.

Add 2 tablespoons (30 mL) of vinegar or lemon juice to prevent bleeding. Use a measuring cup or spoon to portion out your acid of choice, then dump it into the pot with your boiling water. It will help lock in the beets' natural juices as they cook. As a result, they'll come out perfectly soft, tender, and flavorful.

Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes. Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.

If you're boiling them, add plenty of salt (as if you were boiling pasta) and about a quarter-cup of red wine vinegar to the water. If you're roasting, you can adjust the flavors afterwards. Try marinating them with citrus zest, garlic, scallion, vinegar, and again, plenty of salt.

With only a few exceptions, canned beetroot has about the same nutritional value as fresh beetroot. Fresh beetroot has double the phosphorus, potassium and folate, but 1 cup of sliced, canned beetroot has 14 percent of the recommended daily intake of folate and 4 percent of phosphorus and potassium.

Beets are high in nitrates which research suggests improve cardiovascular health in several ways. Some studies show beetroot juice supplementation may lower blood pressure and increase blood flow. It increases oxygen uptake, lengthening the time it takes to become fatigued, which allows people to stay active longer.

Can you eat beets everyday? It's always best to follow a varied diet. Eating a small amount of beetroot every day is unlikely to do any harm, but a high intake could lead to low blood pressure, red or black urine and feces, and digestive problems for anyone with a sensitivity to the nutrients.

Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.

What is the healthiest way to eat beets? ›

Roast Them

Roasting is an overall healthy cooking method with minimal vitamin loss, particularly vitamin C. Roasted beets are rich and sweet with slight mineral flavors. Remember to avoid long cooking times and high temperatures, as these can reduce nutrients. Try using smaller bulbs if you want to prepare them faster.

Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color during cooking. Wash thoroughly. Sort for size. Cover similar-sized beets with boiling water and cook until tender (about 25 to 30 minutes).

An extra reason to love canned beets is their vibrant purple brine, which has a lot of uses and shouldn't be wasted. Beet brine is typically quite bland, and it's the perfect way to revamp your favorite recipes and add valuable nutrition — but no off flavors — to a dish.

A hearty boost of goodness made with beetroot juice and apple cider vinegar. This ready to drink apple cider vinegar shot is an easy way to get your daily dose wellness. Our unique blend of 48 wild apple varieties balances perfectly with beetroot to produce a down-to-earth taste of sweet and sour.

Also ingredients like dark chocolate, nuts, coffee or roasted onions have earthy flavors and pair well with beetroot. This could be explained by the presence of 'pyrazines', which are aromatic structures formed during the process of roasting ingredients. These pyrazines also contain an earthy smell.

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.

Prepare an ice bath with a 50:50 water/ice mixture in a bowl. Place beets inside and let rest 5 minutes. Use your fingers or a peeler to gently remove beet skin/any undesired areas. Slice or cut beets and enjoy!

Cure your vegetables as you would a piece of meat for a couple of days. This can be achieved by rubbing the vegetable or mushroom with salt at a concentration of 1.75% of the vegetable's weight, wrapping it tightly in plastic or vacuum sealing it, and letting it sit in the fridge for 2-3 days.