Beets are an extremely healthy vegetable that can be eaten raw or cooked. However, the beetroot must be peeled in both cases. Since their juice stains heavily, you should follow a few tips and tricks when peeling.

If you do not want red slopes after peeling, you should wear gloves

Beetroot peeling made easy

The inconspicuous beets are a real power food. They are full of vitamins, iron and antioxidants and get our body going. But before you can arrange and eat the great tuber, the dull, earthy skin should be removed. This can be done with the beet raw or cooked.

Peel raw beetroot

  1. Put on disposable gloves as the beetroot stains heavily.
  2. Cut off the stalk with the leaf base or whole leaves, as well as the root.
  3. Use a sharp knife for this, if possible not with a serrated edge. A knife with a serrated edge would severely damage the flesh of the beetroot. The juice would leak out and stain everything red.
  4. Take a vegetable peeler and remove the skin from the bulb, strip by strip.
  5. If the beetroot is completely peeled, you can process it further and cut into thin slices or dice.

Boil beets before peeling

  1. You should also wear gloves in this case.
  2. Place a pot of water on the stove and add the beets, root and stem. If you cut off both before cooking, the beetroot will bleed while cooking.
  3. With a little caraway in the cooking water, you underline the earthy aroma of the tuber.
  4. Boil the beets for 30 to 40 minutes.
  5. Test the doneness with a wooden or metal skewer before lifting the tuber out of the water.
  6. Rinse the tuber under cold water.
  7. Now peel the beetroot with the kitchen knife like a jacket potato.

If you prefer to cook the beetroot in the oven, wrap the washed root in aluminum foil with a little butter and salt. Preheat the oven to 180 degrees and cook the beets for about 40 minutes. Then you can peel off the skin with a kitchen knife.

Process the beetroot further

There are many ways to process beetroot. It is suitable for appetizers, main courses or salads.
A delicious starter, for example, is a beetroot carpaccio. To do this, cut the cooked and peeled tuber into thin slices. Arrange the slices on a plate, pour some balsamic vinegar over them and season with salt and pepper. Shave some fresh Parmesan over it and the delicious appetizer is ready.

The garden journal freshness ABC

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Vegetable garden