Instructions
1. Wash the beets and trim the ends off before cooking.
2. Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Slip off the skins under running water and slice or dice.
3. If boiling, cook the beets for 20 to 30 minutes, or until tender.
4. If using a microwave oven, cook the beets with a little water for 8 to 15 minutes.
5. Match beets with orange (juice and zest), ginger or both.
6. Dress beets with a vinaigrette. Serve warm or at room temperature. Add some sweet onion, parsley, and hard-boiled egg chunks for a hearty salad.
7. Keep the beet greens - you can cook and eat these like any other slightly bitter greens (see "Cook Greens" in the Relate eHows).
8. If you're mixing beets with other vegetables (in a salad, for instance), cook and dress the beets separately and add them last. Their vivid color will seep into everything else otherwise.
Tags: beets with, cook beets, little water
