I love beets. This year I planted 3 heirloom varieties. The typical red beet, a golden beet (orange color) and a beet called Chioggia.
Chioggia is a dark pink beet, and when sliced open has beautiful stripes, like a gorgeous bulls-eye.
When cooked, the stripes disappear. Isn't it beautiful?
I've found the easiest way to cook beets is to bake them.
Baked Beets (recipe)
Beets, all about the same size
Roasting or large cake pan
Aluminum foil
Wash beets, remove leaves. Place in the pan. Cover pan with aluminum foil. Bake at 350 degrees for about an hour. Remove from oven. Test beets by poking with a fork. If they are tender enough, let them cool. Once cooled, the skins simply slip right off.
I love cold cooked beets drizzled with my favorite vinaigrette salad dressing. They are also great warm with a bit of butter. Pickled beets are also great.
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Olga Carlile used to swear by microwaving beets and I have found that is less messy than my previous methods and doesn't take long. She scraped them first (like carrots) to remove the peel and then did in a plastic bag if I recall correctly, but I just do them in a regular glass casserole dish on the "fresh vegetable" setting and they are ready a lot faster.
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