Yes, fresh beets can be cooked in the microwave

Yes, fresh beets can be cooked in the microwave. Wash beets thoroughly, leave the tap root intact and trim the stems, leaving at least ½ inch attached. In a microwave safe dish, preferably glass, place a single layer of similar- sized beets, add enough water to cover the bottom and cover with a glass lid or plastic wrap. Microwave on high for about 10 minutes or until a sharp knife will penetrate the entire beet. Keep beets covered for 5 minutes, uncover and cool until they can be handled. Cooking time depends on the size of the beets. At this time of the year, beets are small, requiring only about 10 minutes. Late-season beets may require 20 minutes. If your microwave has a sensor cook option for fresh vegetables, use that. If the beet is thoroughly cooked, the skins will slip off under cold running water after cutting the stems and the tail off. It is a messy job and your hands will be stained red. A sprinkle of coarse salt rubbed on wet hands helps to remove the staining. The beets are ready for recipes or to freeze for later use. Beets are very good if oven roasted. Rub a little oil on the beets and roast them in a Dutch oven at 375 to 400 degrees for at least an hour or until a knife slides easily through the beet. Or, each beet can be wrapped in foil and placed on the oven rack. Steaming or boiling is also an option. Beets are naturally high in sodium, so it is not necessary to add salt when boiling beets. The initial cooking water for raw beets should be discarded. Dissolve 1/2 cup brown or white sugar plus 1 teaspoon salt in 1 cup of vinegar plus 1 cup of water. Bring this liquid to a boil and pour it over 10 small beets or an equivalent number of beet chunks. Let this mixture stand overnight in the refrigerator and then replace the beets with peeled hard boiled eggs. Refrigerate overnight or long enough for the flavor to penetrate the eggs. Beet greens should be a fresh bright green with red veins, be undamaged and have thin stalks. Older beet greens can be bitter and damaged by insects or mishandling. Be sure to wash the greens thoroughly to remove and dirt and grit. Cut the stems off to cook with the greens only if they are thin and not woody looking. Bring a large pot of salted water to the boil and cut the greens in half if they are too long for the pot. Drop the stems into the boiling water. After 3 minutes add the leaves and cook an additional 2 minutes. Timing depends on the greens' tenderness.

A la Carte: Yes, fresh beets can be cooked in the microwave

Yes, fresh beets can be cooked in the microwave. Wash beets thoroughly, leave the tap root intact and trim the stems, leaving at least ½ inch attached. In a microwave safe dish, preferably glass, place a single layer of similar- sized beets, add enough water to cover the bottom and cover with a glass lid or plastic wrap. Microwave on high for about 10 minutes or until a sharp knife will penetrate the entire beet. Keep beets covered for 5 minutes, uncover and cool until they can be handled. Cooking time depends on the size of the beets. At this time of the year, beets are small, requiring only about 10 minutes. Late-season beets may require 20 minutes. If your microwave has a sensor cook option for fresh vegetables, use that. If the beet is thoroughly cooked, the skins will slip off under cold running water after cutting the stems and the tail off. It is a messy job and your hands will be stained red. A sprinkle of coarse salt rubbed on wet hands helps to remove the staining. The beets are ready for recipes or to freeze for later use. Beets are very good if oven roasted. Rub a little oil on the beets and roast them in a Dutch oven at 375 to 400 degrees for at least an hour or until a knife slides easily through the beet. Or, each beet can be wrapped in foil and placed on the oven rack. Steaming or boiling is also an option. Beets are naturally high in sodium, so it is not necessary to add salt when boiling beets. The initial cooking water for raw beets should be discarded. Dissolve 1/2 cup brown or white sugar plus 1 teaspoon salt in 1 cup of vinegar plus 1 cup of water. Bring this liquid to a boil and pour it over 10 small beets or an equivalent number of beet chunks. Let this mixture stand overnight in the refrigerator and then replace the beets with peeled hard boiled eggs. Refrigerate overnight or long enough for the flavor to penetrate the eggs. Beet greens should be a fresh bright green with red veins, be undamaged and have thin stalks. Older beet greens can be bitter and damaged by insects or mishandling. Be sure to wash the greens thoroughly to remove and dirt and grit. Cut the stems off to cook with the greens only if they are thin and not woody looking. Bring a large pot of salted water to the boil and cut the greens in half if they are too long for the pot. Drop the stems into the boiling water. After 3 minutes add the leaves and cook an additional 2 minutes. Timing depends on the greens' tenderness.

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