Thursday, November 15, 2012

Steeped Beets

I usually like to slow roast my beets, which requires me to use a lot of oil.  On this particular occasion, I was in the mood for beets without all the added fat so I decided to steep my beets. Steeping is a simple, healthy way to prepare vegetables that preserves their nutrients.  For this recipe, you just need beets and water.

Peel the beets and place them in a saucepan so that each of them is touching the bottom of the pan (no stacking of the beets). Three of them fit in my saucepan.

Add enough water so that 3/4 of the beets are covered and only 1/4 sticks out above the water. Bring water to a boil, then lower heat and cook, tightly covered, for approximately 40 minutes until water has fully evaporated. Check regularly to ensure water has not evaporated too quickly and your beets are not burning to the bottom of the pan. Once nearly all of the water has evaporated, remove them from heat and serve warm.  They should be very tender.

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