Boiled, steamed, fried. Cooking beetroot-based dishes can be a great exercise to have fun in the kitchen in so many ways.
For example you can prepare roast. We simply need four not too small beets, olive oil and, to taste, salt and pepper. It begins first cleaning the vegetables from the leaves, in turn useful to become a good side dish to another dish, ready in a few minutes. Once you remove the leaves, you need to wash the beets well under running water and then cut into slices. In the meantime the oven is preheated to 200 degrees and the slices of vegetable, on a baking sheet, to be covered then with aluminum foil, are still moist and sprinkled with a little oil. Eventually, first, they are also seasoned with salt and pepper. Keep everything in the oven for about fifty minutes, checking, from time to time, that the beets do not dry up. In this case, it is recommended to pour a few milliliters of water. To control the cooking you can help yourself with a fork, so as to test its resistance. After having taken them out of the oven and allowed to cool for a few minutes, it is necessary to peel them, being careful not to get burned. In theory, if the vegetable is perfectly cooked, there should be no difficulty. Once the external skin is removed, it can serve on the table accompanied by a nice green salad or avocado.
The same ingredients are used to cook steamed beets as well. Once washed and cut into wedges, simply let them boil a lively fire for about fifteen minutes, using the special steam cooking basket. The recommended time is fifteen minutes, but if necessary it could be from a few minutes longer: the important thing is to finish cooking only when the beets are not perfectly tender. Having reached this goal, the basket is quickly passed under cold water, the skins are eliminated with a damp cloth and serve on the table, perhaps seasoned with a little oil: here is another classic but tasty side dish.
And have you ever heard of gratin beets? For this recipe it is enough to boil four or five, liberally peel it and slice it into half-centimeter thick slices. Then everything is informed in a baking dish with 300-degree oil. Meanwhile mix a bowl with a whisk two eggs, half a cup of milk, a clove of garlic and 200 grams of grated Gruyere. Then the mixture is poured into the pan, over the beets. You leave everything in the oven for another half hour and then, before serving, you have to wait only another 10 minutes before you can taste the beets in a very original way.
For a side dish with boiled beets, instead, as always you have to start with a complete wash to eliminate all traces of soil. Then the vegetables are cut into cubes, eliminating the peel first. They are then poured into a boiling water pot and at least wait twenty minutes. Finally the beets are drained and bathed in cold water. At this point we only have to choose: season them in a salad with other vegetables or crush them and serve them in puree with butter?
All the beetroot leaves set aside so far can be reused, as mentioned. Maybe jumping in the pan. Just get 2 cloves of crushed garlic, 2 tablespoons of extra virgin olive oil, salt and pepper. They really do serve five minutes: the leaves are washed and the harder part of the stem is eliminated. Then fry oil and garlic in the pan and after a while add the leaves, to mix evenly. It is cooked until the leaves wither but not completely (it is good that they remain crunchy) and at the end season with salt and pepper to taste. In short, nothing is thrown away from the beet.
In the gallery and below the 10 recipes to experiment in the kitchen with beetroot