Boiling beets (organic, mushrooms, freezer, cooker)

[elnrgby]

Folks, I am not much of a cook and have never posted in this food sub-forum, but would really appreciate some help with a specific matter. I love beets, and would prefer to eat organic ones (since they live underground, and can absorb every kind of toxin), but Trader Joe's where I generally shop for food carries only raw organic beefs (ie, the pre-boiled ones are not organic, plus cost twice as much for half the amount). But boiling beets to the edible consistency seems to take FOREVER. Is there any was to boil them faster, is there anything that can be added to water to make them soft faster? Like, can you boil them with baking soda or something?

[5-all]

Boiling beets whole takes a long time. A lot longer than potatoes. The only thing that would make it faster is to cut them into smaller pieces.
A pressure cooker would be much faster. Maybe you could borrow one.

[elnrgby]

Originally Posted by 5-all

Boiling beets whole takes a long time. A lot longer than potatoes. The only thing that would make it faster is to cut them into smaller pieces.
A pressure cooker would be much faster. Maybe you could borrow one.

Thank you for the suggestion. I love beets to the point that it would make sense to buy a small pressure cooker just for them.

[5-all]

YW. I like beets, too. I saute the leaves with onions and mushrooms. Two very different dishes out of one plant.

[jlawrence01]

Originally Posted by 5-all

Boiling beets whole takes a long time. A lot longer than potatoes. The only thing that would make it faster is to cut them into smaller pieces.
A pressure cooker would be much faster. Maybe you could borrow one.

The problem with chopping them up and cooking them is that you will have to peel them which is a lot worse than actually boiling them whole.

An alternative would be to roast them for a couple of hours and then allow them to cool down to room temperature. They will be a lot easier to peel that way.

If you are buying fresh beets a lot, consider buying the WHOLE beet (including the greens). The beet greens are every bit as tasty as turnip or collard greens. I rarely get them as they are the favorite food for the local deer population. (Seriously)

[Threestep2]

Wrap them in foil and bake them. Then slip the skin off. Gloves!

[elnina]

Here, they recommend microwave.
Won't be cheap, but surely much faster
https://www.eatingwell.com/article/2...lly-delicious/

I don't care how long they cook. I put them into water to cook and walk away (do other stuff at the house or watch tv, or work).
You could use slow cooker and cook overnight.
Slow cooker is cheaper than pressure cooker (although I love mine) and the beets will be butter soft.

If you love them so much as I do, cook a whole pot of them, then store in the fridge or freezer. They freeze very well. Pretty much indefinitely.

[leastprime]

had beets last night. DW cooked, she didn't even remove the tap root.
Boiled and steamed with yellow (yukon??, thin skinned) potatoes and continued to simmered until tender (varies). Potatoes were splitting. Skin on. Cooked until you can cut the beet in two with a spoon, after you break the skin if unpeeled.

I normally peel and slice/cube and then boil. However DW method is simplier and the color didn't bleed into the potatoes. I would have cut off the stems down to red. I think I discovered some grit probably from the stem area.

[Dogmama50]

I put beets on my salads all the time. I put them in a roasting pan, add a little water on the bottom and roast them at about 400 until they are tender (depends on the size). Roasting makes them sweeter and wonderful, they easily last about 5 days.

[elnina]

I love pickled red beets (sliced, shredded)! Easy-peasy.