How to Cook Beets
Updated Jan 31, 2026
Learn how to cook beets with step-by-step instructions for roasting, steaming, or boiling fresh beets.
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Learn how to cook fresh beets!
I didn’t start cooking with beets until way later than I should have, mostly because I wasn’t sure the best way to handle them. Once I figured out how to cook beets a few different ways, they stopped feeling intimidating and started showing up in my kitchen a lot more.
This is more of a guide than a single recipe, with three simple methods for cooking fresh beets depending on what you’re making and how much time you have. Roasting gives you the most flavor, steaming keeps things clean and straightforward, and boiling works well when you want something hands-off. If you’re just getting comfortable with beets, this tutorial on how to cook beets lays it all out so you can pick the method that makes the most sense and go from there.
Happy Cooking!
– Yumna
How to Make Beets — Three Ways
There are three ways to prepare beets: roasting, boiling, and steaming. Roasting provides a charred flavor, boiling yields a softer beet, and steaming falls somewhere in the middle. Most recipes will call for one of these methods. If you’re making beets as a side dish, it’s up to you which method to use. All three are delicious!
How to Roast Beets
How to Steam Beets
How to Boil Beets
How to Cook Beets 3 Ways
Video
Ingredients
For Roasted Beets
- 3 beets scrubbed and tops removed
- 2 tablespoons olive oil
- Salt and pepper to taste
For Steamed Beets
- 3 beets scrubbed and tops removed
- As needed water
For Boiled Beets
- 3 beets scrubbed and tops removed
- As needed water
- ¼ cup Vinegar
- 1 bay leaf
- 3 cloves garlic clove crushed
- 1 teaspoon kosher salt
Instructions
Roasting Method
- Preheat the oven to 375°F.
- Lay out a piece of aluminum foil large enough to wrap around the beets. Place the beets on the foil, drizzle with olive oil, and season with salt and pepper. Wrap the foil around the beets to form a pouch.
- Place the wrapped beets on a baking sheet and roast until fork-tender, about 45–60 minutes, depending on the size.
- Let the beets cool for 10 minutes, then peel them under cool running water.
Steaming Method
- Bring a large pot filled halfway with water to a boil over high heat. Add a steamer basket to the pot, making sure it's not touching the water beneath it.
- Place the beets in the steamer basket and cover. Steam on high until the beets are fork-tender, about 30–40 minutes, depending on the size.
- Let the beets cool for 10 minutes, then peel them under cool running water.
Boiling Method
- In a large pot over high heat, place the beets, vinegar, bay leaf, garlic, and salt. Add enough water to cover the beets completely, bring the water to a boil, and reduce to a simmer.
- Cook until fork-tender, about 30–40 minutes, depending on the size.
- Let the beets cool for 10 minutes, then peel them under cool running water.
Notes
- My Top Tip: Pay attention to the size of the beets. Smaller beets might be ready in 10 minutes, while larger ones could take up to 40. Check them often while cooking, whichever method you use.
- Storage: Wrap leftover beets in foil or place them in an airtight bag or container. They’ll last in the fridge for about 5 days. Beets tend to weep in the fridge, so I recommend storing them upright so they don’t make a mess. Reheat in the oven at 350ºF for 15–20 minutes, or in the microwave for about 3 minutes.
- Freezing: Let the beets cool completely, then place them in an airtight container or freezer bag. They’ll last in the freezer for about 12 months. Thaw in the fridge overnight or defrost in the microwave.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Tutorial Video
Tutorial Tips
- Add vinegar to the boiling water. When boiling beets, a splash of vinegar or lemon juice helps lock in the beets’ beautiful red color.
- Be mindful of staining. Beets tend to stain more than other vegetables. Most of it is easy to clean, but beet stains can be harder to clean out of cutting boards, especially if you’re cutting them for a roasted beets recipe.
Recipes to Make with Beets
- Salads: Roasted Beet Salad, Beet Orange Salad, Fall Harvest Salad
- Grains and pasta: Farro Grain Bowl, Pink Pasta, Quinoa Buddha Bowl
- Sides: Beet Hummus, Beet Pickled Eggs, Vegetable Spring Rolls
FAQs
Peeling them after is easiest for all three cooking methods. I recommend scrubbing the peel off under cool running water. Or, you can try the dry method and scrub it off with a paper towel. Some people find that removing the skin before cooking takes away some of the beet’s earthy taste.
It depends on how you want to serve them. If you’re roasting beets on a sheet pan with other cut vegetables, it makes sense to slice them before roasting. But if you’re serving larger slices, it’s easier to cut them after cooking.
Comments
Very good.
Thank you! So glad you liked it!
This is actually a question. Do beets keep all nutritional value with all 3 cooking methods? If not which method would be best to keep as much nutritional value possible? Thank you
Great question, Bonnie! Beets lose the largest amount of nutrients when boiled, so I recommend steaming or roasting to retain the most nutritional value.
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