Learn how to cook beets 3 ways with this simple step-by-step guide. Whether you want to make roasted beets, steamed beets, or boiled beets, this blog post will teach you how! Using these easy tested and perfected methods will give you delicious cooked beets every time.
Beets are a nutritional powerhouse and a delicious addition to salads, buddha bowls, soups, hummus, and more.
Beets are one of my favorite root vegetables. And when you learn how to cook them properly, I guarantee they’ll become one of your favorites too!
It’s easy to roast beets in the oven, boil them on the stove, or steam them on the stove. Depending on how I’m using the beets, determines how I cook them each time.
If I’m planning to make a salad, or adding the beets to a buddha bowl, I like to roast them for extra flavor. When planning to puree the beets into a soup, dip or hummus, I like to steam or boil the beets.
If you have a steamer basket, I recommend steaming over boiling the beets. They maintain more of their nutrients when steamed, making it the healthiest way to cook beets.
Beets are a great source of antioxidants. And they’re so rich in nutrients that they’re considered a superfood. They’re low in calories and fat, yet contain a decent amount of fiber, which can help with digestion.
Overall, beets are a wonderful addition to a healthy diet. And after reading this blog post, you’ll know how to cook them 3 ways, and I’ll give you plenty of ideas for how to serve them, and add them to your weekly menu!
Roasting is going to provide a bit of a charred flavor. Boiling will give you a softer beet, and steaming will be somewhere in the middle. If you’re making them as a side dish, all three of the methods below are delicious, so it’s really up to you!
What’s the best way to cook beets?
- Best taste: roasted beets will give you the best taste. Roasting the beets releases the natural sweetness in the beets giving them great flavor. The beets are also roasted in olive oil, salt and pepper, which adds to the taste of the beets. You can also mix up the salt and pepper and season the beets with Italian seasoning, Greek seasoning or lemon pepper to change up the flavor.
- Best texture: this is really a matter of preference. The softest texture will be the boiled beets, the roasted beets will be tender, but will still have a little “bite” to them. The steamed beets will be somewhere in the middle. If using the beets in a salad, or serving them as a side dish, I prefer the roasted or steamed beets. If pureeing the beets into a soup, dip, or hummus, I prefer the texture of steamed or boiled beets.
- Best overall: this really depends on what you’re using the beets for, but if you’re simply looking for the most flavorful way to cook beets, I recommend roasting the beets.
All in all, you can’t go wrong with any of these methods! If you follow my tips throughout this post, you’ll have perfectly cooked beets, no matter the method used to cook them.
- If roasting the beets, I recommend peeling them first with a vegetable peeler. This will allow the oil and seasoning to cook into the beets. And it won’t be removed when you peel the beets after they roast in the oven.
- If steaming or boiling the beets, I recommend peeling them with your hands after they’ve cooked. Steamed or boiled beets peel so easily after they’ve cooked, you can simply use your hands to peel them right off. Keeping the peels on the beets as they steam or boil will keep more of the vibrant color in the beets, rather than leaking out into the water or steamer basket.
- No matter when or how you peel the beets, I recommend using food-safe disposable gloves when peeling the beets. Otherwise, the beets will stain your hands red. Don’t worry though, if you don’t have gloves, the red tint will wash off in a few hours.
- I made each of these methods using 1 pound of beets, with 3 beets that are each approximately 1/3 pound in size. If your beets are smaller, you may have to adjust the cooking time down. If the beets are larger, you may have to add to the cooking time.
- No matter the cooking method, always use a fork to pierce the largest beet before removing it from the oven, or the stove. If it’s easy to slide the fork in and out of the beet, that means it’s cooked, tender and ready to eat.
- Try to purchase similar size beets to cook together. If one beet is really large and one is really small, they won’t cook at the same time. When shopping for beets, I recommend getting them as close in size as possible.
- This recipe can be made with any type of beet. The most common beets you’ll find at the grocery store are red beets, golden beets or chioggia beets (also called candy cane beets or striped beets). If using two different beets, I recommend cooking them separately if you want to keep the color of each of the beets.
- Roasted, steamed or boiled beets can be frozen for up to 3 months. After cooking the beets, make sure they’re completely cooled. Store them in a freezer-safe bag, or vacuum seal them before placing them in the freezer.
How to roast beets
Roasting medium-to-large beets in the oven will take about an hour. The natural sweetness of the beets release as they roast. And seasoning them before roasting them will also give you extra flavor.
- Remove the stems and leaves from the beets. Don’t throw them away! Follow my instructions for how to use beet greens.
- Peel the beets, then place them in the middle of a large piece of aluminum foil.
- Drizzle olive oil over the peeled beets, then season with salt and pepper on all sides.
- Wrap the foil up and over the beets. Place them on a baking sheet and into a 400°F oven for 60 minutes, for medium-to-large beets. The beets used in this post are around 1/3 pound each. If your beets are much smaller, it might only take 40 minutes for them to roast. If the beets are smaller, I recommend opening the foil after 40 minutes and piercing one of the beets with a fork. If it’s easy to slide the fork in and out of the beet, that means it’s roasted and can be removed from the oven.
- Unwrap the foil and allow the beets to cool. For most recipes, you’ll want to use cooled, or cold beets.
- Slice or dice the beets. Once the beets are cool, transfer them to a cutting board. Either slice or cube the beets, depending on how you’re going to use them in a recipe. Use them immediately, or transfer them to an airtight container in the refrigerator for up to 7 days.
How to Cook Beets without Losing Nutrients
FAQ
What is the best cooking method for beets?
What is the healthiest way to cook red beets?
Do beets lose nutrients when baked?
What is the healthiest way to eat beets?
Are boiled beets good for You?
Beets are packed with vitamins, minerals, and antioxidants. So versatile. Boiled beets can be enjoyed as is or dressed up with herbs, spices, and condiments. You can also add them to all kinds of dishes, from pasta to frittatas and beyond! Beets come in a variety of shapes, sizes, and colors.
Are beets healthy to eat?
Beetroot is a vegetable with many nutritional properties. It provides fiber, vitamins, and minerals, and promotes the health of the brain, heart, and digestive system.
Can you cook a large beet in the oven?
If your beets are smaller, you may have to adjust the cooking time down. If the beets are larger, you may have to add to the cooking time. No matter the cooking method, always use a fork to pierce the largest beet before removing it from the oven, or the stove.
Should you boil beets or steam them?
Much like boiling, steaming beets results in a tender texture. The benefit of steaming over boiling is that the beets don’t absorb as much water or lose as many nutrients. Bring a large pot with 1-2 inches of water in it to a simmer.