Many people swear by roasting beets, but I’ve never found the mouth feel as luscious as when I steam them. Use any steaming apparatus you like. Rinse beets and place in steamer with at least 1 inch of water. Steam away for perhaps 30 minutes if small, or up to an hour if large. Insert sharp knife into beet to check if done – knife should glide in without much resistance. They can sit like that for a bit, so you don’t burn your hands. Put in sink, and run cold water over beets as you peel them. Skin should slip right off. Then, I chop then in large chunks, and toss with ½ fresh-squeezed lemon, my best extra virgin olive oil, and sea salt. |
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