Poached Beets

My usual blend: Mix 4 cups water with 1 cup apple cider vinegar, 1 medium garlic clove, halved, and 1 bay leaf. Add 1 to 1 ½ pounds beets, not peeled, stems trimmed.

Bring the beets to a steady simmer in a medium saucepan and cook, partially covered, until they are tender, 35 to 50 minutes. Remove the beets from the poaching liquid and let them cool long enough to handle. Peel the beets and dice them or cut them into wedges.

Alternatively, if you want a caramelized taste and texture, you can cook beets this way until just tender, then peel, dice, and roast the beets at 450°F until lightly browned and tender.

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