Cut the tops off about one inch from the top of the beet. Boil fresh beets in their skins for one hour. Make sure the beets remain fully covered by water during the cooking process. Drain in a colander, then rinse under cold water while rubbing off the tough outer skin. Cut off and discard the top of the beet where the stem is and slice or serve whole with butter, salt and pepper.
Whole young beets, you can boil or bake for 30 to 40 minutes depending on their size. Old beets will cook in 1 hour or more. Microwaving will reduce the time to 8-12 min. Grated sauteed beets will be done in 15 min.
To determine if the beets are done, pierce them with a knife - the fork will let juices run, or press with the finger. The beet will be tender when sufficiently cooked.
Yes, they can be cooked on a grill but in a foil packet. Great addition to grilled meats. Wash gently leaving skin, root tuber and 1 inch green stems. Leave whole or for large beets slice very thickly. Use 2 TBS butter or olive oil and salt and pepper to taste. Some like to add garlic and/or a pinch of sugar.
Med-high heat, 30 minutes until well cooked. Careful on temp so it doesn't burn. Root and stem removes easily before serving.
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Yo Cuz The Italian American Cook - 2011 Fresh Mozzarella 1-1 was released on: USA: 20 July 2011
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Yo Cuz The Italian American Cook - 2011 was released on: USA: 20 July 2011
Yo se cocinar
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Yo Cuz The Italian American Cook - 2011 Chicken Sicilian was released on: USA: February 2014
Yo Cuz The Italian American Cook - 2011 Linguine Puttanesca was released on: USA: January 2014
Yo Cuz The Italian American Cook - 2011 Bucatini Carbonara was released on: USA: January 2014
Yo Cuz The Italian American Cook - 2011 Veal Picatta was released on: USA: February 2014
"Yo cocino"; though the pronoun is often omitted, so you can just say "Cocino".
Yo Cuz The Italian American Cook - 2011 Sunday Pork Gravy and Rigatoni was released on: USA: January 2014
Yo Cuz The Italian American Cook - 2011 Marinara Sauce 1-5 was released on: USA: 7 September 2011