— Jo Eure

So I will typically cook my beets separately than everything else to start. So what I'll do is I'll take, uh, a basically aluminum foil and wrap the beet up into that and then put 'em in the oven at 350 to be able to roast for about an hour. Um, and then when I, uh, bring them out, the skin is really easy to come off. I'll usually put a pair of gloves on, um, and either take a towel or a paper towel and peel off the outside of the beet, um, and then chop it up into the form I want. If I'm gonna do it, you know, discs or in cubes, I'll do it from there. And then, um, at that point I'll add it to whatever else I'm going to cook it with. Um, you know, I might season at that point, like if I'm doing a, like a poke bowl or something like that, or I'm doing a vegan version, I often use beets for that as well too. So, um, I usually basically will kind of cook it separate from everything else to be able to make sure that it doesn't bleed out into everything, but as soon as you add it to any dish, it is going to start bleeding out. So just don't stir it up a lot into it as well too.