Best Boiled Beets Recipes

Boiled Beets image

Provided by Food Network Kitchen

Number Of Ingredients 2

1 1/2 pounds beets, trimmed
2 tablespoon lemon juice or vinegar

Steps:

Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets.

Boiled Beets with Sauteed Beet Greens image

Provided by Martha Stewart

Number Of Ingredients 5

1/2 teaspoon salt, plus more to taste
3 pounds medium beets, greens removed and washed
1 tablespoon olive oil, plus more for drizzling
1 clove garlic, thinly sliced
Freshly ground black pepper

Steps:

Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water.
Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat. Serve warm greens with whole boiled beets. Drizzle with additional olive oil, if desired.

Orzo with Beets, Olives, Feta, and Soft-Boiled Eggs image

Provided by Julia Turshen

Yield Serves 6

Number Of Ingredients 9

2 medium golden beets, peeled, cut into 1/8"-thick matchsticks (about 1 1/2 cups)
2/3 cup finely chopped fresh dill
2/3 cup pitted, chopped black olives
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound orzo
6 large eggs
Coarsely ground black pepper
6 ounces feta, crumbled (about 1 1/2 cups)

Steps:

Combine beets, dill, olives, 1/4 cup oil, and 1 tsp. salt in a large bowl.
Cook orzo in a large pot of boiling salted water according to package directions, adding eggs 6 minutes before orzo is done. Transfer eggs to a large bowl of ice water to cool, then peel and halve. Drain orzo, reserving 1 cup pasta cooking liquid, and add to beet mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt and pepper.
Transfer pasta to a serving bowl or platter and top with eggs and feta. Serve immediately or at room temperature.