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Preparation

Varieties
Preparation
Weights & Portion
Quality
Grades
Availability
To Prepare Beets for Cooking and Serving  Trim beet greens, but leave 2 inches of the tops and the roots on to prevent bleeding and to retain a deep red color. After cooking, slip off skins as soon as beets are cool enough to handle, and cut off stems.

If beet greens are fresh they are good sautéed in butter of added to a soup.

To Test for Doneness  Fork test for tenderness.                                             

Approximate Cooking Times        
 Market
      Forms
 
Cooking
      Forms
 
Boiling
      Minutes
 
Steaming
      Minutes
 
Baking
      Minutes
Fresh Whole, young 25-35 40-60 30-50
  whole, old 45-90 50-90 40-60
  sliced, diced 15-25 (will lose color)  
Canned Whole Heat   20-30
  whole, small heat   20-25
  sliced 4-5   15
  cut 3-4   15
Jarred Whole, small Heat   20
  sliced 2-3   15

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