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How to Cook Beets.
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5 from 549 votes

How to Cook Beets 3 Ways

Cooking beets at home is fast and easy! I'll show you how to prepare beets three ways: roasting, steaming, and boiling.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Tutorial
Cuisine: Ingredient
Servings: 4 servings
Author: Yumna Jawad

Ingredients

For Roasted Beets

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
US Customary - Metric

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.

Video

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

Calories: 148kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 733mg | Potassium: 609mg | Fiber: 5g | Sugar: 13g | Vitamin A: 63IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 2mg

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