Beets are one of the most nutritious and colorful root vegetables you can bring to your table.
Their natural sweetness, earthy flavor, and vibrant color make them versatile for salads, side dishes, or even smoothies.
But many people shy away from cooking beets, thinking they’re messy or complicated to prepare.
The truth is, cooking beets is simple once you know the right methods. Here’s a complete guide to help you cook them perfectly every time.
How to Cook Beets
Ingredients (Serves 4)
- 4 medium fresh beets (red, golden, or striped)
- 1 teaspoon salt
- 1 tablespoon olive oil (optional, for roasting)
- Fresh herbs, butter, or vinegar for seasoning (optional)
Step-by-Step Instructions
Step 1: Choose and Clean the Beets
- Select firm, smooth beets with their greens still attached if possible.
- Cut off the greens, leaving about 1 inch of the stems to prevent bleeding during cooking.
- Rinse well under cold water to remove dirt.
Step 2: Decide Your Cooking Method
There are three popular ways to cook beets: boiling, roasting, and steaming.
Method 1: Boiling
- Place whole, unpeeled beets in a pot and cover with water.
- Add 1 teaspoon of salt.
- Simmer for 30–40 minutes, or until a fork easily pierces the beets.
- Drain and let cool slightly, then peel off the skins—they’ll slip off easily.
Method 2: Roasting
- Preheat the oven to 400°F (200°C).
- Wrap whole beets (skin on) individually in foil, drizzle with olive oil if desired.
- Roast for 40–60 minutes, depending on size, until tender when pierced.
- Cool slightly and peel.
Method 3: Steaming
- Place whole beets in a steamer basket over boiling water.
- Cover and steam for 30–45 minutes, until fork-tender.
- Cool slightly and peel.
Step 3: Season and Serve
- Once peeled, slice, cube, or leave whole depending on your recipe.
- Season with a little olive oil, butter, salt, pepper, or a splash of balsamic vinegar.
- Serve warm or chilled in salads, side dishes, or grain bowls.
Pro Tips & Variations
| Variation/Tip | Highlight |
|---|---|
| Keep the Skins On | Cook beets whole with skins—they slip off easily after cooking. |
| Golden & Chioggia Beets | These varieties are sweeter, less earthy, and don’t stain like red beets. |
| Quick-Peel Hack | Rub cooked beets with paper towels or gloves to remove skins without staining your hands. |
| Roasted for Sweetness | Roasting intensifies flavor and natural sugars, making them perfect for salads. |
| Pickled Beets | Slice cooked beets and marinate in vinegar, sugar, and spices for a tangy side. |
| Beet Greens | Don’t discard! Sauté the greens like spinach with garlic and olive oil. |
| Beet Smoothies | Add cooked beets to smoothies for a nutrient-packed, naturally sweet boost. |
Storage & Reheating
- Storage: Cooked beets can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze peeled and sliced beets in freezer bags for up to 3 months.
- Reheating: Warm gently in the microwave, in a skillet with a splash of water, or roast briefly in the oven. Beets can also be enjoyed cold in salads without reheating.
Conclusion
Cooking beets is easy once you know the basics. Whether you prefer the sweetness of roasted beets, the simplicity of boiling, or the convenience of steaming, each method brings out their natural flavor in a unique way.
With a few pro tips and variations, you can transform beets into a colorful, healthy, and delicious addition to your meals.