Perhaps you have made a beautiful salad with lettuce, beets, and goat cheese, tossed it, and watched with dismay as the entire contents turned pink! One quickly learns to add the beets at the very end of the mixing, and to just sprinkle the cheese on top. The ruby red color we associate with beets is betacyanin, a pigment of the anthocyanin family which is very soluble in water! The very slightest amount of bruising will cause beets to “bleed”. There is a cure for your red hands and cutting board. Use fresh lemon juice to clean either.
Cooking beets may seem daunting, but there are several easy ways. My favorite is to pressure cook them whole for 15-20 minutes. Another way is to oven roast them at 450 degrees until they are fork tender. Using either of these methods, be sure to leave the taproot on and also about an inch of the stems so the nutrients stay inside the root. When the beets are cool, the skins should slip off easily. Now you are ready to make a delicious beet salad, pickled beets, or just add a pat of butter and enjoy!
Make a simple beet salad with a dressing of: