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Trim the tops off the beets, leaving 2-inches of the stem. Wash and dry beets.
In a large pot add water, vinegar, and salt. Add beets, bring water to a boil, and then reduce to a simmer.
Cook until fork tender, about 30 minutes. Peel once cooled.
Trim the tops off the beets. Wash and srub dirt from the beets and dry well.
Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Add basket and beets into the pot. Cover and cook on high, water should be steaming.
Steam until beets are fork-tender, about 30 minutes. Allow beets to cool and peel. Beets can also be peeled before steaming if desired.
Set the oven rack in the center position. Preheat oven to 400°F. Trim the tops off the beets, leaving 1/2-inch of the stem. Wash and scrub dirt from the beets and dry well.
Place beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place on a sheet tray.
Roast until fork-tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for doneness. Allow beets to cool and peel.
Set the oven rack in the center position. Preheat oven to 400°F.
Wash and peel beets. Cut into 1/2 to 3/4-inch thick wedges.
In a medium-sized bowl toss together the beets, olive oil, salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork-tender, about 25 to 30 minutes.