Learn How to Cook Beets using three easy-to-follow methods and enjoy this incredibly versatile vegetable to create colorful, nutritious, and flavorful meals the whole family will enjoy!
Continuing with my series on how to cook all your favorite vegetables, today I have for you guys the beetroot!
If you love vegetables as much as I do, don’t forget to check out these other great posts all about Spaghetti Squash, Sweet Potato, Acorn Squash, and Butternut Squash.
Beets
For a really long time, I had this preconceived and highly imagined image of beets in my brain. Very much unlike the sweet and delicious root that actually are, my brain imaged the poor beet to be tough, crunchy, and most-definitely what it would taste like to land face-first in a pile of dirt.
I hadn’t even tried them, yet somehow, this strange-looking dirt-covered root vegetable (much like a carrot, by the way) was already creeping me out.
Fast-forward ten years and here I am; very well-acquainted with the beet and about to share everything I know, including how to cook beets (3 ways!) with you today!
So, if you’re new to beets, hello!
Despite their rough exterior, they are actually super easy to cook. And, they most definitely do not taste like dirt– raw or cooked.
What are beets?
Beets, otherwise known as beetroots, are the taproot part of a beet plant. The taproot, a central root from where other roots sprout laterally, is a storage organ for the plant so well developed that it has been cultivated as a vegetable.
Beets are eaten boiled, roasted, steamed, or raw, and enjoyed in dishes ranging from soups to salads, cocktails to dips, and everything in between.
Other than as a food, beets are a popular non-toxic food coloring alternative and as a medicinal plant.
Health Benefits of Eating Beets
Beets are one of the most nutrient-rich foods you can feed your body. Considered a superfood, you can’t go wrong with eating more of these delicious tasting ruby red roots.
So what are the health benefits of eating beets?
- Low in calories, but tons of nutrients. Beets do a really great job at feeding your body the vitamins and minerals it needs without packing in the calories. For example, in a 3.5-ounce serving, beets contain just 44 calories, 2 grams of fiber, 20 % RDI of folate, and 16 % RDI of manganese.
- Helps regulate blood pressure. Beets contain a high concentration of nitrates, which when ingested, are converted to nitric oxide. Nitric oxide helps dilate blood vessels, causing blood pressure to drop.
- Beets are a good source of fiber. As we know, fiber is important in maintaining a healthy gut and preventing things like constipation.
- Beets are low in calories and high in water. Given the high content of water and fiber in beets, they are an excellent addition to any diet – especially for those who are trying to lose weight (although I will never claim that any food is responsible for weight loss).
How to pick beets from your local market
Beets come in all sorts of colors, shapes, and sizes. Some markets sell beets in “bulk bins” which consist of just the beetroot without the beet greens, while others may only sell beets in a bunch.
No matter where you find and purchase your beets, use this as a guide to picking the best beets every time!
- Pick beets that are free of bruising or any major blemishes. Now, remember that we’re talking about beets here, so you’ll probably be hard-pressed to find a perfect apple-shaped beetroot.
- Larger beets will be harder to cut and will take longer to cook. As such, it’s best to look for medium-sized beets.
- If you can, buy beets with the greens still attached. It’s a good indication of freshness.
- Avoid beets with wrinkly skin as it is a sign of dehydration.
How to cook beets
Now that we know all about the awesome benefits of eating beets and that they taste pretty incredible (translation – beets do not taste like dirt), let’s learn how to cook them using three, easy-to-follow methods.
First, before using any method you need to prepare your beets for cooking.
- If you purchased beets with the greens still attached, remove the leafy greens and reserve for later use or discard. Do not slice through the beetroot; instead chop off the beet greens, leaving approximately 1-inch of the green intact.
- Scrub your beets. Use a vegetable scrubber if you have one.
1 | Boiled Beets
Boiling is my personal favorite. I feel like it’s the easiest no-fail method to getting perfect beets every time.
To start, grab a large pot. It needs to be large enough to fit all your beets plus water. So, grab that pot, add the cleaned beets and cover with approximately 1-2 inches of water. Bring to a rolling boil over high heat. As soon as the water is boiling, cover the pot and reduce to a simmer. Simmer until beets are fork tender- you want your beets to be tender, but not too soft or mushy. The total time will vary depending on the size of your beets, but it should take anywhere between 30-60 minutes.
Immediately transfer beets to an ice water bath to prevent any additional cooking and allow them to cool faster. As soon as they are cool, peel the skin right off! Yes, you guys, the skin should (if the beets were cooked long enough) peel right off. Give them a final rinse and enjoy your silky smooth perfect boiled beets!
Store any leftovers in an airtight container in the refrigerator and enjoy with all your favorite things!
2 | Steamed Beets
Steaming is very similar to boiling beets. However, unlike boiling, the beets are not fully submerged in the water which prevents nutrients from escaping into the surrounding water.
To get started, grab a large pot and insert your steamer basket. Fill with water, making sure that the water level remains just below the steamer basket as you want the steam to circulate under and around the beets as they cook. Add the prepared beets to your pot and cover with a tight-fitting lid (key for this to work). Bring water to a boil and then reduce to a simmer. Allow beets to steam until fork tender- you want your beets to be tender, but not too soft or mushy.
Carefully remove beets from the pot and allow them to cool before peeling away the skin. Rinse with cold water and store any leftovers in an airtight container in the refrigerator.
3 | Roasted Beets
Argued by some to be the best way to lock in the flavor of beets, there is no doubt that roasting beets are yet another easy way to cook these amazing vegetables. Personally, I’m neutral. In terms to taste, I find little difference. However, if I’m already planning to bake some potatoes or roast chicken, then roasting beets is the most obvious (and logical) choice.
To roast beets set your oven temperature to 425 degrees F. Thoroughly wash each beet, drizzle with olive oil, and wrap in foil. Transfer the beets to a large baking sheet and allow them to roast until tender, approximately 45-60 minutes. Remove beets from the oven, carefully remove foil, and allow your beets to cool before peeling away the skin. Rinse with cold water and store any leftovers in an airtight container in the refrigerator.
Do you need to peel beets before cooking?
No. In fact, none of these methods require you to peel your beets before cooking. Beets are incredibly difficult to peel, so unless you plan to eat your beets raw, just leave the skin on.
Can you eat beets raw?
Yes! absolutely!
Raw beets are just as delicious as their cooked friends. Somewhat sweeter, and maybe a little crunchier, raw beets taste fantastic in salads such as this Kohlrabi, Beetroot and Apple Salad or this Shredded Brussels Sprout Salad. Raw beets can also be pressed for its juice!
More beet recipes
- Scalloped Root Vegetable Skillet
- Vegetarian Beet Burgers
- Sweet Chili Miso Salmon Salad with Beets and Oranges
- Wild Rice Salad with Beets, Oranges and Whipped Lemon Ricotta
- Beet Hummus
- Beet, Avocado + Quinoa Salad with Herb Vinaigrette
- Layered Berry Beet and Mango Carrot Smoothie
If you try cooking beets using one of these methods please leave me a comment and let me know! I always love to read your thoughts, feedback, and favorite recipes including sweet beets!
RECIPE CARD
How to Cook Beets Recipe
Ingredients
- 6 medium beets
Instructions
Boiled Beets
- Chop off the beet greens, leaving approximately 1-inch of the green intact. Wash and scrub the dirt from each beet.
- Add beets to a large pot and fill with water. Bring to a boil and then reduce to a simmer. Cook beets until fork tender, approximately 30-45 minutes. Carefully transfer beets to an ice water bath to stop cooking. Once cool, peel away the skin and rinse under cool water.
Steamed Beets
- Chop off the beet greens, leaving approximately 1-inch of the green intact. Wash and scrub the dirt from each beet.
- Insert steamer basket into a large pot and add just enough water so that the level remains below the steamer basket. Add the beets to the pot, cover with a tight-fitting lid, and bring water to a boil. Reduce heat and simmer until the beets are fork tender, approximately 30-45 minutes. Remove beets and allow them to cool before peeling and rinsing under cool water.
Roasted Beets
- Preheat oven to 425 degrees F. and set oven rack to the center position. Chop off the beet greens, leaving approximately 1-inch of the green intact. Wash and scrub the dirt from each beet.
- Place each beet in a piece of foil large enough to fully wrap up the beet and drizzle with approximately 1/2 teaspoon olive oil. Wrap each beet tightly in foil and transfer to a large baking sheet. Roast for approximately 45-60 minutes, or until fork tender. Remove beets from the foil and allow them to cool before peeling.
Jessica's Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
This post was originally published in April 2017 and updated in February 2019 with updated images and text.
I used to eat canned beets. once I tried fresh ones, I can never go back. they are so delicious and good for you.
That’s fantastic to hear! Fresh beets really do have a whole new level of flavor compared to canned ones, don’t they? I’m so glad you gave them a try and loved them. They’re not only tastier but also packed with great nutrients. Thanks for sharing your experience, and happy beet cooking! 😊
Funny story about beets! My daughter-in-law had never eaten beets growing up and was convinced she did not like them. My son grew up eating our home-grown beets (my father grew them and I loved them). My son is now an avid gardener and grew beets, which he prepared but did not tell his wife they were beets. She LOVED them and now is hooked. She even sends me recipes, which is how I got your recipes!
That’s such a wonderful story—I absolutely love how your daughter-in-law discovered her newfound love for beets in such a fun way! It’s great to hear that gardening (and a bit of creativity!) helped win her over, and I’m thrilled my recipes are now part of your family’s beet adventures. Thanks so much for sharing this with me!
can you use bacon to season the beet greens when you cook them like collard or turnip greens
Absolutely, using bacon to season beet greens is a fantastic idea! Cooking beet greens with bacon, much like you would with collard or turnip greens, adds a wonderful depth of flavor. Simply sauté some chopped bacon until it’s crispy, then add the washed and trimmed beet greens to the pan. Cook them until they are tender, and enjoy the rich, smoky flavor the bacon imparts. It’s a delicious way to enjoy beet greens!
I haven’t cooked my beets yet but I was wondering, can you cook beet greens?
Absolutely, you can cook beet greens! They’re not only edible but also highly nutritious, similar to spinach or Swiss chard. Beet greens can be sautéed in a little olive oil with garlic for a simple, tasty side dish. You can also add them to soups, stews, or stir-fries. For a quick preparation, just wash the greens thoroughly, chop them, and cook them until they are wilted. They have a slightly sweet and earthy flavor that complements a variety of dishes. Don’t let them go to waste—they’re delicious!
All of your information is helpful. I grew up eating pickled beets (which I love). Today for the first time, I bought fresh harvested beets with the greens on top. Lovely! So I was looking for ways to cook them. I really like sauteed spinach, so I will try cooking the greens that way, or make a salad. I think I will try steaming the beets tomorrow. Thanks so much!
I appreciate your feedback, Cynthia 🙂
We picked fresh, medium sized beets from our garden today. I coated them in olive oil, wrapped them in foil and roasted them for 50 minutes per your recipe. They turned out with great flavor, didn’t need salt, and paired well with the rib eye steaks from the grill and a salad with the greens, kale, onions and feta cheese.
Thanks, Ian 🙂
Hi Jessica ,
I used the steam method for the beets and it worked great. Thanks 😊. If I wanted to slice them and freeze them how would I reheat them?
Thanks,
Carol
Thanks, Carole.
If you want to slice and freeze cooked beets, here are the steps to reheat them:
After steaming and slicing the beets, let them cool completely.
Spread the beet slices in a single layer on a baking sheet lined with parchment paper to freeze them individually. This prevents them from sticking together.
Once the slices are frozen solid, transfer them to a freezer-safe bag or container. Label the bag with the date.
Reheating the Frozen Beets:
Microwave: Place the frozen beet slices in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high in 1-minute increments, stirring occasionally, until the beets are heated through.
Stovetop: Add the frozen beet slices to a skillet with a small amount of water or broth. Cover the skillet and heat over medium heat, stirring occasionally, until the beets are warmed through.
Oven: Preheat your oven to 350°F (175°C). Spread the frozen beet slices on a baking sheet and cover with aluminum foil. Bake for about 15-20 minutes, or until the beets are heated through.
Beets can be reheated using any of these methods, depending on your preference and available equipment.
I have used all three methods of cooking beets–Steamed tiny new beets greens and all are a family favorite. One picky eater was converted by telling her “My goodness…..didn’t you know this is nature’s candy???” And the adults ate them with a chorus of “Oh!! Yum!” and she was converted to her favorite veg!! My question is–are the Golden Beets just as nutritionally good for us? They are a bit difficult for us to grow but fun to have in a mixed beet dish. Thank you for the great information!
Golden beets and regular red beets are nutritionally similar, both offering substantial health benefits. They are rich in vitamins A and C, essential minerals like potassium, magnesium, and iron, and provide a good amount of dietary fiber, which aids in digestion and helps maintain healthy blood sugar levels. Both varieties are also known for their antioxidant properties, which help combat oxidative stress and inflammation. The primary difference lies in their pigments: red beets contain betalains, which give them their deep red color and potent antioxidant and anti-inflammatory benefits, while golden beets contain betaxanthins, offering similar health benefits but in different proportions. Additionally, golden beets tend to have a slightly sweeter and milder flavor compared to the earthier taste of red beets, which can make them more appealing to those who find the taste of red beets too strong. Incorporating both types into your diet can help you enjoy a diverse range of nutrients and flavors.
Boiling method worked perfectly. Thank you.
Great cooking/preparation tips!!! I like beets and now for hypertension dietary restrictions I have been advised that beets are excellent. Of course I will avoid salting them (which is fine, I’ve never put salt on them before), but what about the oilive oil drizzle? Is use of olive oil (which I can definitely do without) to be avoided for low-sodium diets? What about vinegar, is that okay for such diets?
I’m thrilled you enjoyed the recipe and that it fits well with your dietary needs! Beets are indeed fantastic for hypertension management due to their high nitrate content. Regarding your question about olive oil, it’s a heart-healthy choice that’s typically encouraged in low-sodium diets for its beneficial fats, so you can certainly continue drizzling it on your beets. As for vinegar, it’s generally low in sodium and safe for a low-sodium diet, offering a great way to add flavor without salt. However, it’s always a good idea to check the labels for any added sodium in flavored vinegars and opt for natural, pure varieties to be sure.
Can the wrapped beets be coated with any seasonings and olive oil.
Yes, you can certainly coat wrapped beets with seasonings and olive oil before roasting them. This will enhance their natural sweetness and add a delicious layer of flavor. Before wrapping the beets in foil, drizzle them with olive oil and sprinkle with your choice of seasonings, such as salt, pepper, garlic powder, or herbs like thyme and rosemary. The olive oil not only helps to soften the beets as they cook but also helps the seasonings stick to their surface, infusing them with more flavor as they roast.
Once cooked (I boiled and peeled them as per your k instructions) if I want to slice them and put them in my beetroot keeper what liquid do I put them in so theh don’t dry out? Is it just water ?thanks
That would depend on your specific beetroot keeper, as they have come in different styles over the decades – follow the directions for your specific model 🙂