How to Cook Beets
Yield: 8 servings
Calories: 24kcal
Learn how to cook beets with three easy methods; steam, boil, and roast. Healthy dishes can be created using these basic techniques to maximize flavor.
Ingredients
Boiled Beets
- 1 pound (454 g) beets, 2 ½ to 3" in size
- 8 cups (1.92 L) water
- 1 tablespoon (15 ml) distilled white vinegar
- 1 teaspoon (6 g) kosher salt
Steamed Beets
- 1 pound (454 g) beets, 2 ½ to 3" in size
Roasted Whole Beets
- 1 pound (454 g) beets, 2 ½ to 3" in size
- olive oil, for seasoning
- kosher salt, for seasoning
- black pepper, for seasoning
Roasted Sliced Beets
- 1 pound (454 g) beets, 2 ½ to 3" in size
- 2 teaspoons (10 ml) olive oil
- ½ teaspoon (3 g) 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
Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 44mg | Potassium: 184mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.5mg
Recipe Link