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Jul 20, 2008 07:33 PM

What to do with beet water?!

Hi! I am a newbie, both to this board and to cooking (well.. sort of. I've been stumbling my way through college for 4 years with a spatula but now I am graduated and trying to learn for serious!). For my inaugural post here, I have a nagging question:

---> What do I do with the water I boiled my beets in?

I know most people would just throw it out, but I can't bear to do it. It is such a deep rich garnet color, and it smells fabulous. I know there are nutrients in there. Hiding. Waiting. Ready to pounce.

I read a blog entry online somewhere that says you can put sugar in it and drink it as beet juice. Sounds plausible, but any other ideas? Beet soup? Beet sauce? Beet... popsicles!?!??

(BEETS, btw, I have just discovered them, and they are AWESOME. Why did it take me this long??)

Thanks for reading my first post =D


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  1. Actually, I was into my thirties before I ate a beet for the first time, so you have, beat.

    Anyway, the best thing to do with beet water is to avoid having it: don't boil your beets! They taste better -- immensely -- if you wrap them in aluminum foil and bake them at 375 degrees for an hour, or until the tip of a knife goes in easily. Not only do they taste better than boiled beets, but you don't have to worry about losing nutrients to the water.

    2 Replies
    1. re: BarmyFotheringayPhipps

      I was going to say the same thing, although I roast mine at 450 for 45 minutes to an hour and a half, depending on the size of the beets.

      That said, you could probably make grains or pasta in the water, if you'd like pink, beet-y rice, bulgar, or noodles.

      1. re: BarmyFotheringayPhipps

        Roasted beets are really good but take a while. For a quicker method that is still delicious, try cutting them up and steaming them until tender. It doesn't take long and the beets will keep more of their flavor and nutrients. I both steam and boil beets depending on the recipe and available time, but I don't think boiling them is ever necessary unless they are an ingredient in a soup.

        Try borscht!

      2. Elbow macaroni, for a cold pasta salad. Use your imagination for other useful flavors & colors. Cooked carrots, asparagus, snow peas, corn kernels. A little olive oil, balsamic vinegar, amd mayo, chill. Have fun, be creative.

        1. you can also use it to colour/flavour rice in sushi rolls.

          1. Alas, I would have baked them had it not been for the 90 degree weather, my apt lacking a/c, and our old oven having a flaw where it fills the whole room with AWESOME HEAT.

            the hair suggestion sounds fabulous. except i have black hair. dough!

            making pink rice sounds great XD that will surprise the coworkers at lunchtime!

            1. Make faux grape jelly. It's a depression recipe.

              1 Reply