Q&A for How to Cook Beetroot

Microwave one beet on high for 5 to 10 minutes, depending on its size. Add 2 to 3 minutes of cooking for each additional beet. To ensure even cooking remove from the oven and wrap in foil – the beets will continue cooking inside the foil. Let them rest for 3 to 5 minutes before unwrapping and peeling.

You could water your plants with it.

Since beets are almost exclusively used in a cooked form, which means that losing the raw texture is less important, they do freeze fairly well.

Yes. Any earthy type of root vegetable works well in a stew.

Yes. Originally beetroot was grown for the leaf until people started eating the beet.

Add a little sugar when boiling.

Some of the nutrition, but the fiber and other solids will be wasted.

Yes. I would add some pickling spice, vinegar and sugar. Boil it up once you've removed the beets and then pour it over.

You can! I like to soak it in vinegar for a day and then eat them like that - pickled beetroot!

Yes. A teaspoonful of sugar can be added to the water when boiling beetroot, which will help reduce the earthy flavor.

Yes. Put enough water into the pressure cooker to reach halfway up the sides of the largest whole beetroot, place lid on and bring to high pressure, then lower heat to reduce to medium-low pressure and cook for 20 - 25 minutes. Remove from heat and allow pressure to reduce naturally. The beetroots should be tender enough to pierce easily with a fork. When cooled, slip skins off under cold running water, trim off tops and ends and discard. Slice the cooked beetroot and enjoy with a vinaigrette dressing, or add a teaspoonful each of oil/butter and vinegar, or a drizzle of balsamic vinegar.