Baby, Nana used to be scared of beets. Not the taste – the STAINS.
One Saturday at the Farmers Market, Nana bought 3 bunches. “They’re good for your blood pressure,” the lady said. Nana got home, boiled ‘em and her white countertop looked like a CSI episode. Pawpaw said “No more beets, Tee.”
But Nana don’t quit. She figured out how to boil, roast, and Instant Pot beets with ZERO red splatter. Now Pawpaw eats beets with goat cheese, on salads, in smoothies. He don’t even know they lower blood pressure – he just likes ‘em.
If you bought beets and they’re staring at you from the fridge drawer, Nana got you. No pink hands. No pink cutting board. Just sweet, earthy beets that taste like candy from the ground.
Let’s cook.
Nana’s 3 Rules for No-Stain Beets
`1. Leave 1-inch of stem + root on: Don’t trim to the bulb. That’s where they “bleed.” Cap on = juice stays in.*
`2. Wear gloves: Or use paper towels to hold ‘em. Nana uses these blue nitrile gloves. Saves her manicure.
`3. Parchment paper is your friend: Roasting? Parchment. Peeling? Parchment. Nana’s countertops stay white.
How to Cook Fresh Beets 3 Ways
PREP FOR ALL METHODS:
Scrub beets clean under cold water. Leave 1-inch stem and root tail. Don’t peel yet – skin slips off after cooking.
METHOD 1: BOIL – Nana’s Weeknight Way
BEST FOR: Slicing for salads, quickest method
TIME: 30-40 minutes
- Place whole unpeeled beets in big pot. Cover with water + 1 Tbsp white vinegar. Vinegar sets the color.
- Bring to boil. Reduce to simmer. Cook 30-40 min till knife pierces easy.
- Drain. Run under cold water 30 seconds. Slip skins off with paper towel. No red hands.
- Slice or dice. Store in fridge 5 days.
METHOD 2: ROAST – Nana’s Flavor Way
BEST FOR: Sweetest flavor, best for eating plain
TIME: 50-60 minutes
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Place whole unpeeled beets on sheet. Drizzle with 1 Tbsp olive oil. Rub with gloved hands.
- Wrap sheet tight in foil – creates steam. Roast 50-60 min till knife tender.
- Cool 10 min. Rub skins off with paper towel over parchment. Slice and eat warm with salt.
METHOD 3: INSTANT POT – Nana’s Fast Way
BEST FOR: Big batches, no heating up kitchen
TIME: 20 minutes total
- Add 1 cup water to Instant Pot. Place trivet in pot.
- Stack whole unpeeled beets on trivet. Small beets = 15 min. Large beets = 20 min. High pressure.
- Quick release. Run under cold water. Skins slip right off.
- Nana’s favorite for meal prep Sunday. Cook 3 lbs at once.
Nana’s Farmers Market Beet Buying Guide
Firm bulbs
Squeeze it. Soft = old. Hard like baseball = fresh.
Bright greens attached
Tops should look alive, not wilted. If greens are cut, beets are older.
Small to medium size
Baseball or smaller. Big ones = woody. Cook longer.
Smooth skin
No deep cuts or soft spots. Dirt is fine – Nana washes it.
Save the greens
Cut off, wash, sauté like collards with bacon grease. Two veggies for price of one.
How Nana Eats Beets After Cooking
*Pawpaw’s Favorite:* Sliced cold beets + goat cheese crumbles + pecans + balsamic. “Fancy salad” he calls it.*
Nana’s Snack: Warm roasted beet slices + salt + butter. Tastes like corn on the cob.
Church Potluck: Pickled beets. Slice cooked beets + pour 1 cup vinegar + 1/2 cup sugar + water to cover. Fridge overnight. Old school.
Nana’s Stain Rescue – If You Mess Up
*Pink hands?* Scrub with lemon juice + salt paste. Or tomato juice. Grandma trick.
Pink cutting board? Spray with Clorox Cleanup + let sit 5 min. Or use glass board only for beets.
Pink clothes? Rinse cold water immediately. Then soak in OxiClean. Don’t use hot water – sets stain.
`From Nana’s Kitchen: Beets got a bad rap from canned slices at school cafeteria. Fresh beets taste like sweet dirt – in a good way. They’re cheap, they last 3 weeks in the fridge drawer and they make your heart happy. Pawpaw’s doctor loves his blood pressure now. Nana loves that he eats his vegetables.
`Tell Nana: Boil, roast or Instant Pot? Do you eat the greens too? Did you stain anything your first time? Comment below.
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