How To Cook Beets (4 Easy Methods) - Jessica Gavin

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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.

Jessica’s Recipe Science

• Roasting beets intensifies their natural sweetness through caramelization, concentrating their sugars and enhancing flavor.
• 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.

Jump To a Section

• Jessica’s Recipe Science
• How to Roast Whole Beets
• How to Roast Sliced Beets
• How to Boil Beets
• How to Steam Beets
• Frequently Asked Questions
• Recipe Details

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 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 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 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

Can you eat raw beets?

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!

Do you peel beets before cooking?

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.

What’s the best way to season cooked beets?

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.

Can I prepare the beets ahead of time?

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.

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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

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. Pin Print SaveSaved! Review 4.97 from 202 votes Prep Time5 minutes minsCook Time30 minutes minsTotal Time35 minutes mins Servings 8 servingsCourse SideCuisine American

Ingredients USMetric 1x2x3x

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

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

Instructions

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.

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.

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 an 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

Serves: 8 servings Calories 24kcal (1%)Carbohydrates 5g (2%)Protein 1g (2%)Fat 0.1gSaturated Fat 0.02gPolyunsaturated Fat 0.03gMonounsaturated Fat 0.02gSodium 44mg (2%)Potassium 184mg (5%)Fiber 2g (8%)Sugar 4g (4%)Vitamin A 20IUVitamin C 4.1mg (5%)Calcium 10mg (1%)Iron 0.5mg (3%)

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.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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110 Comments Leave a comment or review

1. 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!

   Reply

   • Same! I love beets now too!

     Reply

2. 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?

   Reply

   • 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!

     Reply

3. Why do you specify kosher salt? How is it different than sea salt or common table salt?

   Reply

   • 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.

     Reply

4. What’s the best way to cook and try if you’ve never had a beet in your mouth?

   Reply

   • I find that roasted beets are the most flavorful.

     Reply

   • I love steamed beets after they are cooled in the fridge, so delicious sliced on salad

     Reply

     • It’s so delicious! Have you tried roasted beets?

       Reply

5. Cant wait to try this! 🙂 sounds like a perfect snack for marathon training!

   Reply

6. 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.

   Reply

7. 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

   Reply

   • 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!

     Reply

   • 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!

     Reply

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