In a large pot add water, vinegar, and salt. 3 lbs of beets, scrubbed and tops trimmed to 1 in. Pour about a cup of liquid over the top. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Let them rest for 3 … Small beets may take 25 to 30 minutes to cook; allow 45 to 50 minutes for large beets. Here are some tips on how to cook fresh beets (or use them raw). If you aren't going to cook them within a day or two, remove the greens, leaving a few inches of the stems attached. Microwave one beet on high for 5 to 10 minutes, depending on its size. Peel once cooled. Cider vinegar, honey, and tomato puree provide additional depth of flavor to this recipe originally handed down from an elderly Turkish woman. Cooking or roasting beets brings out their natural sweetness. Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. Your beets are done when you can easily pierce them with a fork. Ingredients. Ingredients. Quick Summary. 1 cup water or stock; Equipment. Boiled Beets Trim the tops off the beets, leaving 2 inches of the stem. Toss them with butter, salt, and coarsely ground pepper and serve. Saute or steam the greens like spinach and drizzle with a little vinegar. Wash and dry beets. Barely heat them through. If you aren't going to cook them within a day or two, remove the greens, leaving a few inches of the stems attached. If the greens are fresh, don't throw them away! My kids have grown up eating fresh beets and LOVE them. Store them loose in the refrigerator for up to 1 week. Once the beets are harvested, take off the green portion leaving a couple of inches. Red cabbage and beets are slowly stewed with sauteed onions, caraway seeds, potatoes, carrots, celery, and dill weed. How to Slow-Cook Beets. Choose fresh beets with their greens attached. Cook beets until fork tender, about 30 minutes. 4-qt. Taste of Home. Add beets, bring water to a boil, and then reduce to a simmer. Choose fresh beets with their greens attached. slow cooker; Concentrate the sweet flavor of beets by cooking ‘em low and slow. Allow them to sit there for a few minutes, so they have a chance to cool down. Add 2 to 3 minutes of cooking for each additional beet. Saute or steam the greens like spinach and drizzle with a little vinegar. Store them loose in the refrigerator for up to 1 week. How to Slow-Cook Beets. They will stay fresh for up to and maybe longer then a month. To store raw beets, start by cutting of the greens from the beet itself. Transfer your cooked beets to an ice-water bath to stop the cooking process. Place beets in a greased 4-qt. 1 cup water or stock; Equipment. This will help to keep the beets from bleeding. You should cut off all but 1 to 2 inches of the stem where the greens connect and leave the rest of the beet intact. 3 lbs of beets, scrubbed and tops trimmed to 1 in. Once you’ve removed the outer skins, cut the beets into 1 inch cubes and return to the pan. slow cooker. To ensure even cooking remove from the oven and wrap in foil – the beets will continue cooking inside the foil.