Are you looking for a way to cook beets your whole family will love? These Poached Golden Beets are tender and full of flavor. Even my kids will eat them!
Beets. They’re one of those vegetables you know you should be serving your family more, but no one will eat them.
I have always roasted beets. It’s the only way I knew how to cook them, but no one in the house but me would eat them. They always say they taste like dirt.
After all, they were told time and again not to eat dirt as kids, so they just couldn’t understand why I was asking them to eat something that tasted a lot like dirt.
Getting everyone to consume them in fresh-pressed juice was the best I could seem to muster. I knew there had to be a better way.
So I set off on a search for a new way to cook beets that even my kids will eat. That’s when I learned that you could poach beets.
When you poach beets, it pulls some of that earthy flavor out that my kids seem appalled by. Poaching beets allows you to add other flavors in to counter-balance the rich, earthy flavor.
I typically use golden beets as I find they have a less earthy taste than the standard red beets. Plus they have such a cheerful color! You can use this method with any color of beets that you have access to.
Ready to learn how to make poached golden beets? Here we go!
How to Make Poached Golden Beets
- 2-3 large golden beets (or 4-6 small golden beets)
- 8 cups filtered water
- 2 cups apple cider vinegar
- 4 cloves of garlic
- 2 bay leaves
- Scrub your beets, then trim the ends off (don’t peel them). If you’re using large golden beets, you’ll want to slice them in half length-wise. If you’re using small golden beets, you can cook them whole.
- In a large stock pot, bring the water and apple cider vinegar to a boil with the bay leaves and garlic cloves.
- Once the water is boiling, add your golden beets to the pan and simmer until they are nice and tender. This should take about 45 minutes, depending on the size of your beets and your elevation.
- Strain the beets from the water, and set aside to cool.
- Once they’re cool enough, go ahead and peel them and chop them up to the size and shape you like.
- I like to cook enough beets to eat with one meal, then have leftovers to add to salads through the week. The flavor really works well with most salads!