15-Minute "Quick Steamed" BeetsEven those who love Beets often choose not to cook them because they have the reputation of taking such a long time to cook (boiling whole Beets can take over
1 hour). What I discovered was that by cutting them into quarters and "Quick Steaming" them they could be ready in just 15 minutes! "Quick Steamed" Beets also have a deeper, richer flavor.
Prep and Cook Time: 15 minutes
- lb medium Beets, cut into quarters
- Mediterranean Dressing:
- 3 TBS extra virgin olive oil (or to taste)
- 2 tsp lemon juice
- 1 medium clove garlic
- Sea salt and pepper to taste
- Fill the bottom of the steamer with 2 inches of water.
- While the water is coming to a boil, finely chop or press garlic and let it sit for at least 5 minutes.
- Wash Beets, leaving 2 inches of tap root and 2 inches
of the stem on the Beets. Cut Beets into quarters. Do not peel.
- Steam, covered with a tight fitting lid, for 15 minutes. Large-size Beets will take longer to cook. Beets are cooked when they are fork tender. Although
some of their colorful phytonutrients are lost to the steaming water, there is plenty of color and nutrientsleft in the Beets.
- Peel Beets by setting them on a cutting board and rubbing skin off with a paper towel. Wearing kitchen gloves will help prevent staining your hands.
- Transfer to a bowl. For more flavor, toss Beets with
the remaining ingredients while they are still hot.(Mediterranean Dressing does not need to be made separately.) Research shows that fat-soluble vitamins
and carotenoids found in foods, such as Beets, may be better absorbed when consumed with fat containing foods like extra virgin olive oil.