Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes How to Cook Beets 4 Ways 4.0 (133) 3 Reviews Whether you want them steamed, boiled, slow-roasted, or quick-roasted, we've got you covered. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 9, 2024 Rate PRINT Share Servings: 4 Jump to recipe Use any one of these four methods to prepare beets for recipes that call for them to be roasted, steamed, or boiled. Our slow-roasted method requires very little prep; the beets are roasted whole, and once they are cooked and cooled enough to handle, you'll need to remove the skins. Contrast that with our other roasting method, which requires a little more prep ahead but cooks faster. For this quick-roasting technique, you peel and slice the beets so they are in smaller pieces and roast faster. Want to cook beets but don't want to turn the oven on? We've got you; choose from steamed beets or boiled beets. 20 Fruits and Vegetables That Taste Surprisingly Delicious Grilled, According to Thomas Joseph Beet Greens: If you buy beets with the greens attached, don't toss them. Beet greens can be cooked and served like chard, kale, or collard greens. Cook Mode (Keep screen awake) Ingredients For Each Method 1 bunch beets (about 1 ½ pounds), scrubbed For Roasted Methods 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper Directions Steaming Method Steaming is one of the healthiest ways to cook beets because they retain most of their nutrients and their bright color. It's also faster than roasting. Peel and cut beets into 1/2-inch pieces. Set a steamer basket in a saucepan with 2 inches simmering water. Place beets in steamer basket. Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes. Boiling Method Boiling beets is one of the quickest ways to cook them. It produces tender beets with a less pronounced flavor. The color may also not be as bright as with steamed beets. Peel and cut beets into 1/2-inch pieces. Bring a large pot of salted water to a boil. Add beets and reduce heat to a simmer. Cook until beets are tender when pierced with a knife, 10 to 15 minutes; drain. Beets Stain: Beets will stain anything they touch, whether that's your hands, the cutting board, countertop, or kitchen towel. We recommend you use paper towels or an old kitchen cloth to wipe up any juices quickly. You may want to wear latex gloves to protect your skin while you are working with beets. Roasting-Whole Method Peden Munk Our quick-prep, slow-roast method intensifies the natural sweetness of beets. Depending on their size, whole beets can take at least an hour to cook. This Preheat oven to 425°F. In a 9-by-13-inch baking dish, toss beets with oil and season with salt and pepper. Cover dish tightly with foil. Roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins. Fast-Roasting Method This quicker approach to roasting calls for prepping the beets before roasting and roasting sliced beets rather than whole. The payoff is that they are ready to eat in about 30 minutes. Preheat oven to 450°F. Place peel and cut beets into 1/2-inch wedges. Place sliced beets on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a knife, 25 to 30 minutes. How to Use Cooked Beets Once cooked, the beets can be diced or mashed or used whole or sliced as you cooked them. They are great for salads, soups, dips, as a simple side dish, a filling for a savory tart, or even blended into smoothies. If you don't plan to use the cooked beets right away, store them in an airtight glass container for two to three days. Beet Recipes to Make With Your Cooked Beets: Gingery Beet Soup Tomato-Beet Salad Beet-and-Tahini Dip Beet Salad With Honey Lavender Dressing Roasted Beets With Blue Cheese and Nuts Originally appeared: Everyday Food, October 2010 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.