Learn how to cook beets with three easy methods: steaming, boiling, and roasting. My step-by-step guide shows you how to enhance their flavor for various dishes.
Recipe Science
- Boiling beets soften their fibers to tenderize the tough root. Keeping the skin on reduces the leaching of pigment into the liquid.
- Steaming beets preserve more of their vibrant color while minimizing nutrient loss by reducing direct contact with water.
- Roasting beets intensifies their natural sweetness through caramelization, concentrating their sugars and enhancing flavor.
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Featured Comment 110
“Perfect. Thank you for this well-written informative piece on how to cook beets. Exactly what I was after!”—Anna
It wasn’t until I learned how to cook fresh beets that I truly appreciated their earthy and sweet taste. Red and golden beets are the most commonly available in the market. The entire beet, including the roots, stems, and leaves, is edible.
Beets offer incredible nutritional benefits, including B vitamins, vitamin C, minerals like potassium and manganese, and fiber. Don’t overlook the beet greens—they’re packed with calcium, vitamins, and iron.
Learn how to cook beets in the oven and on the stovetop, plus tips on preparing the leafy greens.
How to Boil Beets
Step 1: Prepare the Beets
Trim the tops off the beets, leaving 2-inches of the stem. This reduces color leakage when boiled. Cooking the beets with the peel on is the most effective way to reduce the loss of pigment.
Step 2: Boil the Beets
Cook the beets in a solution of boiling water, distilled white vinegar (for color retention), and salt for seasoning. Depending on the size, this method takes about 30 minutes to tenderize the vegetables. Remove the beets, then peel off the skin when cool enough to handle.
How to Steam Beets
Step 1: Prepare the Beets
Trim the tops off the beets, then wash and dry well. If desired, peel the beets before steaming.
Step 2: Steam the Beets
Do not allow the water to touch the steamer basket. The steam should circulate around the beets as they cook. Steaming involves heating water in a closed vessel until it becomes superheated vapor. The high temperature of 212°F (100ºC) and pressure cook the beets easily using minimal water. Cook until tender and the skin easily releases from the peel, about 30 minutes.
Pro Tip: I like the steaming method because the nutrients stay in the vegetable and are not lost in the water.
How to Roast Whole Beets
Step 1: Heat the Oven
Set the oven rack in the center position. Heat the oven to 400°F (204ºC).
Step 2: Prepare the Beets
Trim the tops off the beets, leaving ½-inch of the stem. Wash and scrub dirt and dry well. You can peel the beets now or wait until the end of cooking, which I find easier.
Step 3: Season the Beets
Add the beets to a large piece of foil and drizzle with enough olive oil to coat—season generously with salt and pepper. Wrap the beets tightly in the foil and place them on a sheet tray.
Step 4: Roast the Whole Beets
This method allows you to infuse more flavors on the surface, creating more vibrant flavor characteristics. The roasted beets recipe takes about 40 to 60 minutes. If you haven’t done so already, peel when cool to the touch.
How to Roast Sliced Beets
Step 1: Heat the Oven
Set the oven rack in the center position. Heat the oven to 400°F (204ºC).
Step 2: Prepare the Beets
Wash and scrub the beets to remove dirt, then peel. Cut into ½ to ¾-inch thick wedges or cubes.
Step 3: Season the Beets
Toss the beets, olive oil, salt, and pepper together and place in a single layer on a foil-lined sheet pan. If you’re cooking red and yellow beets, as shown in the photo above, I like to section off the vegetables with aluminum foil as a divider on the baking sheet.
Step 4: Roast the Beet Slices
Roast until beets are fork-tender, about 25 to 30 minutes. Sliced beets roast faster and add the most flavor. The high temperatures in the oven encourage Maillard browning, creating deeper flavors for each slice.
How to Peel Beets
Once the beets are cooked by either method and cool enough to handle, you can remove the peel using a paper towel to wipe the skin off. Cradle the beet in a paper towel, and the skin can be gently rubbed off. This reduces stains on hands and cloth towels.
Pro Tip: If you get the inevitable stain on a cutting board, scrub salt on the surface before washing to help lift the pigment.
How to Cook Beet Greens
The nutritious beet greens are often discarded when they should be saved and eaten. They have a slight bitterness, similar to kale or collard greens. They are perfect for sauteeing over medium heat with a bit of oil and seasonings and cooking until wilted. The process only takes a few minutes and makes for a healthy side dish!
Frequently Asked Questions
Raw beets are crisp and sweet. When thinly sliced, they are perfect for adding to a salad or as crudite paired with a dip. Beets can also be pressed for their juice. Pickle the beats for a tangy condiment. No matter how you like them, they can be enjoyed in many versatile ways!
Beets do not require peeling before cooking unless you cut them into smaller pieces and roast them. The thick skin easily separates from the flesh after cooking. However, if you prefer to peel the skin, it just takes a few extra minutes. I recommend not peeling before boiling so the flavor doesn’t get diluted and less pigment is lost in the liquid.
Keep it simple, and season with salt and pepper to enhance the sweet flavor. Toss with lemon juice or balsamic vinegar to add a bit of acidity. Before serving, garnish with herbs like sliced basil, chives, dill, or chopped parsley.
Beets are very robust and can be stored well in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 6 months.
Recipes with Beets
Now that you know How to Cook Beets, if tried any of these methods, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
How to Cook Beets
Ingredients
Boiled Beets
- 1 pound beets, 2 ½ to 3" in size
- 8 cups water
- 1 tablespoon distilled white vinegar
- 1 teaspoon kosher salt
Steamed Beets
- 1 pound beets, 2 ½ to 3" in size
Roasted Whole Beets
- 1 pound beets, 2 ½ to 3" in size
- olive oil, for seasoning
- kosher salt, for seasoning
- black pepper, for seasoning
Roasted Sliced Beets
- 1 pound beets, 2 ½ to 3" in size
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Boiling Method
- Prepare the Beets – Trim the tops off, leaving 2-inches of the stem. Wash and scrub dirt from the surface, then dry well.
- Boil the Beets – In a large pot, add water, vinegar, and salt. Add the beets, bring the water to a boil, then reduce to a simmer. Cook until fork tender, about 30 minutes. Allow the beets to cool before peeling.
Steaming Method
- Prepare the Beets – Trim the tops off. Wash and scrub dirt from the surface, then dry well. If desired, you can peel the beets.
- Steam the Beets – In a large pot, add just enough water so that it does not rise above the steamer basket. Add the basket and beets to the pot. Cover and cook on high. Steam until fork-tender, about 30 minutes. Allow the beets to cool before peeling.
Whole Roasting Method
- Heat the Oven – Set the oven rack in the center position and heat the oven to 400°F (204ºC).
- Prepare the Beets – Trim the tops off the beets, leaving ½-inch of the stem. Wash and scrub dirt from the surface, then dry well. If desired, peel the beets.
- Season the Beets – Place the beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place them on a sheet tray.
- Roast the Beets – Roast until fork-tender, about 40 to 60 minutes, depending on the size of the beets. Check every 20 minutes for doneness. Allow beets to cool before peeling.
Sliced Roasting Method
- Heat the Oven – Set the oven rack in the center position and heat the oven to 400°F (204ºC).
- Prepare the Beets – Wash and scrub dirt from the surface, then peel. Cut into ½ to ¾-inch thick wedges or cubes.
- Season the Beets – In a medium bowl, toss together the beets, olive oil, salt, and pepper. Place in a single layer on a foil-lined sheet pan.
- Roast the Beets – Roast until the beets are fork-tender, about 25 to 30 minutes.
Notes
- Storing: Store beets in an air-tight container in the refrigerator for up to 5 days.
- Freezing: Store in a resealable freezer bag or air-tight container for up to 6 months. Defrost before using.
- Cooking Beet Greens: Wash and dry the leaves. Cut into smaller pieces. Cook in olive oil over medium heat until wilted. Season with salt and pepper.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jacqueline says
Never ate beets as a kid; then recently began reading how nutritious and delicious they are (a “super food”)… Roasted beets are now a regular staple in our house! Loving them in our nightly salads! So easy to prepare and cook. We eat the skins, too. They are not tough at all after roasting. Why waste good fiber? Thank you for the recipes!
Jessica Gavin says
Same! I love beets now too!
JAMES says
Thank you Jessica for sharing this wonderful post on how to prepare and cook Beets along with your explanations. I have only tried Beets years ago from a Can. I have heard a lot of benefits with Beets. I’m happy to have found your post first. I’ll even try the leaves too. How do you prepare the Stem?
Jessica Gavin says
You’re welcome! To cook the stems I would trim them to the desired sized pieces, then rinse them really well to remove any dirt. You can steam, boil, or saute them until tender. You can saute them with the beet greens too!
Sue says
Why do you specify kosher salt? How is it different than sea salt or common table salt?
Jessica Gavin says
Kosher salt is more granular that tables salt, so it tends to stick better to the food when seasoning, and slowly dissolve onto the surface. Table salt is more dense, so if you use more than 1 teaspoon, you’d have to do a conversion so it’s not too salty. Sea salt and table salt are both granular, and are good swaps for each other. I have an in depth article on salts and how to swap, you should definitely take a look.
Judy says
What’s the best way to cook and try if you’ve never had a beet in your mouth?
Jessica Gavin says
I find that roasted beets are the most flavorful.
Josh says
I love steamed beets after they are cooled in the fridge, so delicious sliced on salad
Jessica Gavin says
It’s so delicious! Have you tried roasted beets?
Jenny Leung says
Cant wait to try this! 🙂 sounds like a perfect snack for marathon training!
Jan Mitchell says
Loved all the ideas about cooking beets. Question: does anyone have experience with eating beets and lowering blood pressure? I see ads and infomercials about this.
Joe says
After boiling, then cooling, then skin, I want to slice my beets, then add vinegar and a little salt. What else should I add? How much vinegar (according to taste) and salt should be added? Looking for a good receipe
Jessica Gavin says
When pickling, I like to use a 2:1 ratio of vinegar and sweetener (like sugar, honey, maple syrup). So you could use 1 cup vinegar and 1/2 cup sweetener. You could omit the sweetener or reduce the amount if you want it less sweet. I would add about 1/4 to 1/2 teaspoon table or pickling salt to every 1/4 cup of vinegar. This is for quick pickling, enjoying the same day or within a few days. If you are pickling for a longer period, add equal amounts of water and vinegar. Let me know how it goes!
Susan Baker says
Please try the cooked beets while they’re still warm with just a pinch of salt. To me, they taste wonderful like this! Many people use too much vinegar and mask the delicious savory taste of the beets. Absolutely wonderful!
Wizzy says
Why oil salt and pepper if am gonna peel off the skin? Does the salt and pepper dip through the skin while roasting?
Jessica Gavin says
I do feel that the seasonings, mostly the salt can flavor the flesh of the beet and the pepper adds nice aromatics. Also when you peel some of the seasonings do transfer to the vegetable. You can skip that step if you’d like.
Beverly Rosenthal says
Apologies if I missed this, but do canned pickled beets have the same nutrients as fresh beets?
Jessica Gavin says
Canned beets have a similar nutritional profile to fresh. However, during thermal processing, some micronutrients are reduced. Fresh beets have about double the potassium, folate, and phosphorus. If the pickling process is prolonged, there can be additional probiotic health benefits if it becomes and fermented food.
Magray says
Is it advisable to eat raw B.R & what portion at a time
Jessica Gavin says
Yes, you can eat raw beets. I don’t think there is a max amount, but a typical serving size is under 1 cup.
Cornelius D’Agostino says
Yes eating raw beets is healthy at least a cup full will do
Kim Boshier says
If I boil or steam beetroot, how long will it last for and what is the best way to store it please. I don’t like pickled Beetroot!
Jessica Gavin says
Cool the beets down completely and store them in an airtight container for up to 3 to 5 days.
Terri says
I boiled my small to medium sized beets for 30 minutes in their skins, let them cool and used kitchen towel to slide the ski off easily and quickly as suggested. Thank you.
Jessica Gavin says
You’re welcome, Terri! Glad to hear that the beet peeling technique was helpful!
Dee Graber says
I have never cooked beets just 30 minutes! It usually takes a least 4-5 hours for them to been done. And that is medium size beets in a 5 quart pan. I have been canning beets for over 40 years. Learn from my sweet momma.
Holley says
I had rather small beets and followed the directions to a tee. The skins didn’t peel off and they were not done nor tender.
Jessica Gavin says
Hi Holly- Sorry to hear that! What method did you use? The cooking time can be adjusted as needed.
Gerry says
The length of time required can be affected by the type of water in your area – hard or soft determines it – harder water takes longer and the added boil time could be lengthy depending on the mineral contents of the water as well.
William killian says
Appreciate your simple advice. Going to the market to get some fresh beets
Jessica Gavin says
Let me know what beet cooking method you use!
Northeast Asia says
Uncooked beats smell like soil in the field, so it’s hard to eat. I pickle the beat with salt and hot pepper sauce. This is called beat kimchi. But the recipe I want is not kimchi. I want to eat a beat dish that doesn’t smell like soil. It’s hard for me to use ovens and flour. I look forward to hearing about Asian beat dishes.
Anna says
Perfect. Thank you for this well written informative piece. Exactly why I was after.
Jessica Gavin says
Happy to hear that the beet article was helpful for you Anna!
Debra Dickens says
Is there any way to bake them without aluminum foil? My digestive system cannot handle anything cooked in aluminum foil. If not, I will use your recipe to steam them.
Jessica Gavin says
I would recommend steaming if you are sensitive to using foil, just to be safe and have less mess.
Sean says
Thanks for the tips. I boiled them and they are super tender and tasty.
Jessica Gavin says
Thanks for your feedback, Sean!
Shirley says
Thank you so much for all the cooking methods! I had no idea how to cook fresh beets as I’ve always had them from a can. Beets are one of my favorite vegetables and now I’m going to get to try the greens too!
Jessica Gavin says
You’re welcome, Shirley! You’ll have fun cooking the beets in different ways!
Sharon Haymaker says
Length of time to boil beets is way off. I like soft beets and in a pan it takes much longer. However, the one method you missed is to use a pressure cooker! I’ve been using a pc for over 40 years and the beets always come out cooked well and tasty!
Lisa says
Thank you, Jessica, I’m so glad I found your page. This information is really good and I will be steaming these beets! Also, I had no idea the leaves could be used too! I’ll go with sauteeing them, as it sounds delicious.
Jessica Gavin says
I’m happy you’re here, Lisa! Let me know what you think about the steaming method and eating the greens.
David says
Great feature! Steaming mine today. Thank you!
Jessica Gavin says
You’re welcome! Steaming is one of my favorite ways to cook beets.
Ofelia says
Thank you so much for the detailed recipes….
Jessica Gavin says
You’re welcome, Ofelia!
Desiree says
Thank you everybody for such wonderful tips I love beets and I just didn’t know the best way to cook them and who knew there were so many different kinds of ways To get one of the best super foods on the planet into your system I love the flavor but not too much for pickled beets but there’s lots of people who do I can take a beat any kind away thanks everybody for helping me make it so easy to love more beats
Deb says
Is there a reason to peel beet?
airgrain says
Good recipes bc they explain why’s and how’s.
I’m a lazy cook so i marinate beets in rice vinegar (milder and better tasting than any other vinegar) then eat w pasta or potatoes and cream sauce. Can have all that in the fridge for days then just mix sauce and pasta, put in the oven in low heat and eat whenever i get hungry. Really good!
onjoo says
what kind of seasoning do you recommend for steamed beets?
Jessica Gavin says
I like to keep it simple with salt and pepper or add some additional garlic and onion powder for more aroma.
Judy says
Thanks for these instructions ?
Ken Lach says
I boil my and put sour cream after cooking
Mrs. Yvonne Ellis says
Today I boiled 5 beets grown on my home allotment. We ate one for dinner but I shall slice the rest, put into jars with malt vinegar, some sugar, a few pickling spices and I shall try adding a little fresh lemon juice as many people seem to use it for preserving and sterilizing so I reckon it will help to keep the pickle a long time.
Jessica Gavin says
How did the pickled beets turn out? It sounds lovely!
Gwen says
To pickle my beets after I boil them and get them peeled with my vinegar and sugar I use pickling spices. This is the only way our family will eat beets. We mostly use them for what my great granny called purple potato salad. Served warm!
Jessica Gavin says
Wow, the pickled beets sound incredible!
Joan says
Can I cook beets in my microwave?
Jessica Gavin says
Yes, you can wrap them in microwave safe parchment paper, then one by one microwave on HIGH until the beets are tender. Around 5 to 6 minutes for a medium sized beet, add one more minute until it can be easily pierced with a knife.
Sean Sullivan says
Hi there!!
I was trying to find the method for the softest beets for salad. I love them any way so far, but I’ve found a few places we’ve eaten a beet salad and the beets are softer than the ones we make at home. Perhaps we need to boil or roast them longer? And, do you know which methods will yield softer beets? Thank you!!!!
Jessica Gavin says
They will all yield soft beets, just cook until the tip of a knife can be easily pierced into the center. Whole roasted beets have the best beet flavor in my opinion.
Pam says
Just made the whole roasted beets today – amazing! I also coarsely chopped and wilted the beet greens & some fresh spinach with a spritz of olive oil and freshly ground black pepper. Delicious!
Jessica Gavin says
Wow, that sounds amazing! I love that you use the beet greens as well. Great job!
sofia Karageorgis says
Hello, I am looking for an old friend named Sean Sulivan. Are you from St. Paul MN?
Ashley says
Do you think I could use a rice cooker to boil some beets?
Jessica Gavin says
I think you could give cooking beets in the rice cooker a try, it would essentially steam them. I’m not sure how long, I’m thinking at least 30 minutes, and then check to see if a knife can pierce easily into the center. Keep cooking if not, you may need to add more water. Let me know how it goes!
Del says
just made a slow cooker stew with red cabbage, raw beet, mushrooms, kale & spinich and sweet potatoes. So so yummy
Jacqui says
Hi Jessica, thanks for your helpful information on what to do with beets. I have grown them in my garden this year for the first time ever and have got lots of them. I will be trying out your suggestions and tips on boiling and roasting. I was wondering can beets be pickled at all?
Many thanks
Jessica Gavin says
Yes, raw beets can definitely be pickled! I’ve often seen them shaved into thin rounds, or sliced into sticks when pickled.
Amanda says
Many thanks for this comprehensive guide to beetroot. I’ve a glut in my garden and needed ways to preserve that wasn’t chutney (my family are not keen on beetroot chutney), so your advice on cooking before freezing is really helpful.
Frank says
After washing the beet roots and slicing them without peeling them, I sauteed them with onions, garlic, bell peppers, mushrooms, brocolli, asparagus,and the beet stems in olive oil and Italian dressing and spices.
When I figured they cooked enough I served it over quinoa.
They were delicious.
Derek Freemantle says
I had a beet salad at a restaurant in Sydney harbor with 4 or 5 different colored beets, it was both delicious and colorful. I have grown 5 types of beets in my garden and I cook them all the same way.
Jessica Gavin says
Wow, what kinds of beets do you grow?
Lawrence says
If I boil the beets, can I use the leftover red water and drink it since it contains nutrients?
Jessica Gavin says
Hi Lawrence- I haven’t tried drinking the beet water before, but I don’t see why not. Let me know how it tastes!
Tealrose says
The beet water is just as tasty as the beets. We used to argue (as kids) as to who would get the beet water. Mom always split it for us.
Jean says
How long will the cooked beets store in the refrigerator? I plan on making a beet salad for a large family holiday dinner and want to do as much prep ahead as is possible.
Jessica Gavin says
You can store the cooked beets for about 5 days in an airtight container.
Andrea Beber says
I’m the only one in my home that likes beets, actually, I love them!! No matter how I prepare them, I am the only one that eats them, which is fine with me!! lol!! Thank you for these easy prep ideas!!
Maxine says
Hi Jessica, this will be my first time in cooking beetroot. Can you advise how to store them after cooking? Do I use the liquid that they were cooked in?
Jessica Gavin says
Hi Maxine- I recommend storing the cooked beets in a resealable plastic bag or airtight container with a lid. No need to store in the liquid.
Yvonne says
Hi Jessica, can you tell me what the quantities of vinegar & water are to slice & bottle the cooked beetroot.
Jessica Gavin says
Hi Yvonne- To make pickled beets, after cooking give this method a try: 1 cup vinegar of choice, 1 1/2 teaspoon kosher salt, 1/2 cup sugar, and 1 cup water, boil and then pour over the beets. Make more as needed. Allow to cool, then cover and refrigerate for up to 7 days.
Ruth says
I also add 3 whole cloves, 3 pepper corns and 1/4 bay leaf.to the above. Because my family loves pickled eggs I pour all this over about a dozen hard boiled eggs. I use a large jar for this and let it stand for a few days before eating.
Lulu says
My child loves canned beets, I want to transition to boiled beets but the strong earthy taste he doesn’t like, how do you diminish that taste w/o seasonings (he won’t eat it seasoned.
Jessica Gavin says
Hi Lulu- I read that you could balance the earthy flavor by boiling the beets with salted water and a 1/4 cup of red wine vinegar. Perhaps maybe even add in so sugar or honey?
Lucy says
I used the steamer method. Absolutely perfect! Thanks, this is the easiest recipe for beets I’ve seen.
Rolanda Gilliard says
Thank you so much for advice on cooking beets! I’m going to be 65 next week and have never enjoyed fresh beets until last month! I absolutely love them and will NEVER eat them from a can again! Thank you for sharing how to prepare them. Happy autumn!
Jessica Gavin says
You are SO welcome Rolanda. Yes, now you can skip the can and enjoy them fresh. Happy cooking!
Carolyn Casey says
Your way of cooking is perfect, all the ways you printed. If you want color, always leave the skin on, and so easy to come off.
Jessica Gavin says
Thank you for your feedback Carolyn! The skin definitely helps the color from leaching out 🙂
Janice Bartmess says
Hello, Jessica! Thanks for the tips on beets. I found some on sale at a local market. I love beets but didn’t know what to do with them, until I found your site. I’ve cooked up nine of them in a large rice cooker and I already enjoyed one as part of my supper. I’ll let the others cool and put them in the refrigerator to enjoy in the days ahead.
Jessica Gavin says
You are so welcome! I would love to hear your method in the rice cooker for making beets 🙂
Rosanna Vega says
Thank you so much. I didn’t have a clue besides roasting them. I am older and need this in my diet. So glad I can finally cook these lovelies on my own.
MargaretO says
#5: Crockpot! I often make baked potatoes in the crockpot so thought, Why not beets? I wrap the clean (need not be peeled) beets and bake overnight on low. The tough outside skin comes right off. They don’t have that wonderful caramelized exterior the way that roasted beets do, but sometimes convenience wins!
Jessica Gavin says
This is a great suggestion Margaret! I can’t wait to try this method and add it to the list, genius!
bernard curtin says
I grew up in Ireland (no one is perfect). We grew beets but did not eat them. We fed them to cattle and pigs). About ten years ago I ate beets in a salad (in Canada). Red beets are now one of my favourite vegetables. I also discovered beet juice (from Switerland) in a Whole Foods stores. This is a very good drink after a demanding workout.
Jessica Gavin says
Hi Bernard! I’m happy to hear that you finally get the chance to enjoy beets, so many great taste, and nutritional benefits.
Patricia says
A healthy new year to you too jessica. I will be cookingc your healthy recipes in 2018. I like all the information you give each recipes so that you know what your eating. I love beetroots and have cooked them as you said ,but didn’t know that you could eat the greens. So thanks for that i will now eat the whole thing..thank you.patricia
Jessica Gavin says
Happy new year Patricia! I’m so happy to hear that you will be cooking my recipes soon 🙂 Any help that I can give I love to help my readers. Enjoy the beetroot and greens when you can!
Mickey Clancy says
I love beets so thanks for all the information. I will have to try something besides boiling. Unfortunately, I’m the only one in my family who likes beets. My question is about eating them raw; if scrubbed well can you eat the peel like an apple?
Thanks and Happy New Year!
Jessica Gavin says
You’re Welcome Mickey! Great questions about the beet skin. Eating the well-washed beet skin will provide an extra boost of fiber. Perhaps select smaller beets as their skins will be thinner and more tender.
Art says
Boil the beets as usual
Seperate cut onion small and prefry.
Cut the beets in small pieces add the smal not overfried onion mix.
But now add mintsauce to your liking. Delicious.
Jennifer Johnson says
Great info Jessica….. one of my favourite veggies. Only ever roasted, now I can do more ways.
Thanks Jennie
Jessica Gavin says
Thank you Jennifer! I love beets too. Can’t wait to hear more ways you try cooking with beets!
Bernard Alvares says
Good afternoon Jessica and a Merry Christmas and a Happy and Healthy New year to you and yours. I’d like to take this opportunity to let you know how much I enjoy your Newsletter and the practical tips that you include.
In regard to cooking Beets, I usually use a pressure cooker which is efficient in dramatic reduction of time compared to the other methods. Beets cooked by this method are usually prepared as a salad with garlic, balsamic vinegar, olive oil and a tiny splash of lemon to balance the sweetness. Cheers and God Bless.
Jessica Gavin says
Happy holidays Bernard! Thank you for your feedback, I’m so happy I can help you in the kitchen. Great suggestion for pressure cooking beets! I just got an electric pressure cooker so I will have to try it. How long do you cook them for?
Me says
20 minutes in the instapot on medium