How to Cook Beets

Chopped beets in a white bowl with parsley after steaming

5 from 546 votes

In this step-by-step tutorial learn how to cook beets either by steaming, boiling, or roasting! Whichever method you choose they are superfood worth eating!

Course Tutorial

Cuisine Ingredient

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 148kcal

Author Yumna Jawad

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 oven to 375°F.
Lay out a piece of aluminum foil large enough to wrap the beets. Place the beets on the foil. Drizzle olive oil on top of the beets and season with salt and pepper. Fold over the sides of the foil and wrap the beets so they are in a pouch.
Place the wrapped beets on a baking sheet and roast until fork tender, about 45-60 minutes, depending on the size.
Allow to cool for 10 minutes and peel under cool running water.

Steaming Method

Bring a large pot filled halfway with water to a boil under high heat. Add a steamer basket on top of 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.
Allow to cool for 10 minutes and peel 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 water to a boil, and then reduce to a simmer.
Cook until fork tender, about 30-40 minutes, depending on the size.
Allow to cool for 10 minutes and peel under cool running water.

Video

Notes

Storage: Cooked beets can last up to 5 days in the fridge or in the freezer for up to 12 months.

Nutrition