How to Cook Beets 4 Ways Recipe

Servings:

4

Use any one of these four methods to prepare beets for recipes that call for them to be roasted, steamed, or boiled. Our slow-roasted method requires very little prep; the beets are roasted whole, and once they are cooked and cooled enough to handle, you'll need to remove the skins. Contrast that with our other roasting method, which requires a little more prep ahead but cooks faster. For this quick-roasting technique, you peel and slice the beets so they are in smaller pieces and roast faster. Want to cook beets but don't want to turn the oven on? We've got you; choose from steamed beets or boiled beets.

Beet Greens: If you buy beets with the greens attached, don't toss them. Beet greens can be cooked and served like chard, kale, or collard greens.

Directions

Steaming Method

Steaming is one of the healthiest ways to cook beets because they retain most of their nutrients and their bright color. It's also faster than roasting.

Peel and cut beets into 1/2-inch pieces. Set a steamer basket in a saucepan with 2 inches simmering water. Place beets in steamer basket.
Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes.

Boiling Method

Boiling beets is one of the quickest ways to cook them. It produces tender beets with a less pronounced flavor. The color may also not be as bright as with steamed beets.

Peel and cut beets into 1/2-inch pieces. Bring a large pot of salted water to a boil.
Add beets and reduce heat to a simmer. Cook until beets are tender when pierced with a knife, 10 to 15 minutes; drain.

Beets Stain: Beets will stain anything they touch, whether that's your hands, the cutting board, countertop, or kitchen towel. We recommend you use paper towels or an old kitchen cloth to wipe up any juices quickly. You may want to wear latex gloves to protect your skin while you are working with beets.

Roasting-Whole Method

roasted beets in a dish, unpeeled — Peden Munk

Our quick-prep, slow-roast method intensifies the natural sweetness of beets. Depending on their size, whole beets can take at least an hour to cook.

This

Preheat oven to 425°F. In a 9-by-13-inch baking dish, toss beets with oil and season with salt and pepper. Cover dish tightly with foil.
Roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins.

Fast-Roasting Method

This quicker approach to roasting calls for prepping the beets before roasting and roasting sliced beets rather than whole. The payoff is that they are ready to eat in about 30 minutes.

Preheat oven to 450°F. Place peel and cut beets into 1/2-inch wedges.
Place sliced beets on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet.
Roast until beets are tender when pierced with a knife, 25 to 30 minutes.

How to Use Cooked Beets

Once cooked, the beets can be diced or mashed or used whole or sliced as you cooked them. They are great for salads, soups, dips, as a simple side dish, a filling for a savory tart, or even blended into smoothies.

If you don't plan to use the cooked beets right away, store them in an airtight glass container for two to three days.

Beet Recipes to Make With Your Cooked Beets:

Updated by

Victoria Spencer

How to Cook Beets 4 Ways