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Home » Dairy Free » How to Cook Beets (3 Methods)

How to Cook Beets (3 Methods)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
February 7, 2019
4.84 from 355 votes


Last Updated June 30, 2019 | 98 Comments

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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!

Three raw beetroots with greens attached.

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.

Bunch of red raw and whole beetroots cleaned and scrubbed ready for cooking.

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?

  1. 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.
  2. 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.
  3. Beets are a good source of fiber. As we know, fiber is important in maintaining a healthy gut and preventing things like constipation.
  4. 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.

Pot filled with water and 9 medium raw beets.

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.

  1. 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.
  2. 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!

Boiled, fulled cooked beets in an ice bath.

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.

Raw beets in a large pot with a steaming basket.

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.

Cooked beets in foil
beets sliced in two in foil

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!

Beet and feta salad on a small grey salad plate.

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A close up of fresh beets

How to Cook Beets

4.84 from 355 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Salad, Snack
Cuisine American
Servings 6 beet (2" diameter)
Calories 35 kcal

Ingredients
 
 

  • 6 medium beets
Prevent your screen from going dark

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

Total amount prepared will vary according to how many beets you choose to cook; however, the serving size and nutrition information reflects that for 1 medium beet (approximately 1 cup).

Nutritional Information

Calories: 35kcal | Carbohydrates: 7g | Protein: 1.3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 63mg | Potassium: 266mg | Fiber: 2.3g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword beets, How to Cook Beets
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

This post was originally published in April 2017 and updated in February 2019 with updated images and text.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

2.8K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Ted Whittram says

    April 21, 2023 at 2:30 am

    I’m an old 82 Year Old who has loved beets all my life, One complaint, when my dear old mum passed at 90, she forgot to tell us her recipe, which contained SUGAR?’

    Reply
  2. John says

    December 12, 2022 at 7:17 pm

    5 stars
    Love beets but lately caned beets have a weird taste so I’m going to steem my beets because I want to retain all the goodness.

    Reply
  3. Alice says

    October 10, 2022 at 6:01 am

    5 stars
    Mom used to cook beets when I was a kid and I always love them! She canned beets in the summer and pickled them!! Love beets any way you fix them!!❤️

    Reply
  4. Cookin' NYC tax guy says

    August 25, 2022 at 11:32 am

    Guessing that’s feta on the beets in the photo. Please include text when appropriate.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 25, 2022 at 11:41 am

      Yes, that is feta and olive oil on cooked beets in that last image – the alt text of the image has been updated to reflect that for screen readers.

      Reply
      • Lucienne says

        September 23, 2022 at 11:58 am

        How do you cook the beets after they cooked do you add salt or anything else

      • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

        September 23, 2022 at 12:37 pm

        I love adding cooked beets to all of my salads. When I eat them outside of salads, salt+pepper with olive oil to taste and add some feta for cheesy protein 🙂

    • Tired of it says

      November 7, 2022 at 4:26 am

      5 stars
      Eww. Nobody else needed that to be pointed out. So tired of seeing jerks on free recipe sites.

      Reply
  5. Sarah says

    May 21, 2022 at 7:42 am

    5 stars
    Jessica: A big advantage to steaming or boiling beets is that you don’t have to use aluminum foil: A big ecological problem for landfills. Thanks for considering that in your next post.
    Sarah

    Reply
    • SANDRA says

      July 30, 2022 at 12:19 pm

      Aluminum also leaches into the food which is thought to aid in some of our present day illnesses.

      Reply
  6. Phyllis Cortina says

    April 25, 2022 at 4:54 pm

    5 stars
    My mother used to cook and peel and slice them, then added salt and pepper and vinegar. Then when ready to serve as a side dish added some olive oil.

    Reply
  7. Raquel says

    March 25, 2022 at 8:38 pm

    What do you guys do with the leftover water? Do you dump it, or use it for other things? This is my first time making beets.

    Reply
  8. Jojo says

    March 8, 2021 at 9:10 am

    An extra way to stretch your beets:
    I always buy my beets with the leafs attached (most of the time I buy organic). I cut 1” off the end where the leafs are, not much at all. I then cut off all the stems, about a 1/4” left on the beet cutting (I use the leaves for smoothies n salad, no stems, they can be bitter). Then Place the beets in a glass shallow bowl in a window with just enough water to cover the edge of where you cut. Change the water everyday or other day. Before you know it you’ll see leaves starting to grow! Once the leaves are about 1/2-1” tall place the beet in good soil outside. I place onto the soil and just barely cover edges with soil. You’ll have beet leafs to use whenever you need them for salads, smoothies, too sauté, etc.
    I have at least 6 growing in y veggie garden all the time. And some people will say you can’t grow a beet from a cutting, well I beg to differ! It’s by no means a quick grow, but remember I have the beets in the soil for its leafs. But , in about 8 months a better bet will grow ABOVE grown!! I will go out to the garden and take a pic n attach it. (I don’t walk well due to MS so I can’t run outside to show you, though I pray I could!😆). But I will get one for you.

    Reply
    • Rosina Kuzoomunhu says

      November 23, 2021 at 3:46 am

      Thank you Jojo,i have leant how to regrow my beets,
      i pray you get healed of MS soon.
      blessings.

      Reply
    • Judith Walton says

      December 7, 2022 at 2:34 am

      5 stars
      Thank you! My husband loves beets and instead of buying canned ones I’m going to try “fresh” and save the leaves as you have suggested! I pray all is well with you and take care!

      Reply
      • Steve says

        April 29, 2023 at 2:06 am

        If you’ve been having canned beets all your life, going to fresh will blow your mind. the flavour difference is truly wonderful

  9. Gina D. says

    January 28, 2021 at 5:38 pm

    Hi Jessica,
    Im trying to cook fresh beets for the first time.
    Im making a pot roast in a slow cooker for 8 hours and was wondering if I could cook the beets in there along with the other veggies? Or will it turn my broth red and over power the taste.
    Am I better off cooking them seperately?

    Thanks you
    Gina

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 28, 2021 at 8:05 pm

      Hi Gina,

      The beets will absolutely turn your broth red, and it will make it much more earthy and slightly sweeter.

      If you have not had fresh beets before, I would definitely cook them separately if you are not familiar with the taste of beets 🙂

      Reply
  10. angel says

    December 12, 2020 at 11:13 pm

    why do you suggest discarding the greens? they’re delicious and nutritious! just saying….

    Reply
    • Baba says

      July 31, 2022 at 10:07 pm

      I personally discard them to the compost, they’re usually pretty ratty and eaten up by the time my beats are big enough to eat. So that’s one good reason.

      Reply
  11. Alex says

    December 5, 2020 at 3:23 pm

    5 stars
    Thanks for your encouragement. Time to start cooking my beets that have been hiding in my fridge as I finish this Zach Bush Rich Roll podcast 🦾💚🌱🔥💚

    Reply
  12. Ana says

    November 24, 2020 at 2:36 pm

    Thanks for the tips! The only thing is that I found it really easy to peel them, jus use a really good carrot peeler!

    Reply
  13. JEFFREY says

    November 9, 2020 at 12:39 pm

    5 stars
    Being a meat eater this was a great re pie to help change my diet . Thank’s

    Reply
  14. Iris says

    October 10, 2020 at 1:34 pm

    5 stars
    Thank you
    I boiled them
    Peeled them really easy
    Then sliced them and loaded them with butter
    But if salt tasted delicious firm and flavourful
    I’m on keto so this is great
    Tasted

    Reply
    • Ashley says

      October 12, 2020 at 4:44 pm

      Did you mean better if salted or but with salt? I’m boiling this right now and wondering best way to eat when done!

      Reply
  15. Vikki says

    October 4, 2020 at 7:33 am

    Hi Jessica,
    I just looked over your beet recipes and they all sound delicious, can’t wait to try them. I love beets and remember my mom introducing them to us at a young age in a kind of a tart sweet glaze. As I got older, I like them in various ways.
    She used the canned beets, and she would add a little vinegar, sugar and cornstarch to thicken and add that glaze, that’s how I remembered eating them. Thank you for sharing your recipes, it gives me some other alternatives.
    Vikki

    Reply
    • Debra says

      April 25, 2021 at 7:57 pm

      My mom used best foods mayonnaise and black pepper. I enjoyed it very much😍

      Reply
      • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

        April 25, 2021 at 9:32 pm

        My husband also grew up eating vegetables that way served by his mother 🙂

      • Philip says

        February 16, 2022 at 11:33 am

        5 stars
        Best Foods/Hellman’s is the best store bought ever. ;-D

    • Patty says

      April 20, 2022 at 8:13 pm

      Canned Beets with vinegar, sugar and corn starch were called Harvard beets when I was growing up. Had no idea you could do anything else with beets!

      Reply
      • Judith Walton says

        December 7, 2022 at 2:38 am

        Thank you for that! I was going to ask about “Harvard Beets” I’m going to try fresh instead of canned!

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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