Hummus

Blend beans, beets, olive oil and black pepper together until smooth. Dip veggies in beet hummus.

Steam Roasted Beets 

This is my preferred method for cooking beets because the little bit of water speeds the cooking time, and the flavor is concentrated because there is no excess liquid to wick the flavor away, unlike when boiled. Plus, this is the best method for cooking a lot of beets in one go with little active attention. Cook as many beets as you want, but don’t stack them or they will cook unevenly.

Heat the oven to 350°. Scrub the beets and toss with olive oil, salt and pepper, then place them in a roasting pan in a single layer. Add a good glug of water—about ¼ cup or so—and cover with foil. Cook until the beets yield easily when pierced with a small knife. If there is any resistance, give them more time. 

When the beets come out of the oven, let them cool a bit, then rub their skins off with a paper towel. If the skins don’t slip off easily, peel with a knife.