How to Cook Beets (2 easy methods!)

Roast a few beets (it is so easy!) and have endless possibilities for salads and more! Or just eat them plain. Once you know how to cook beets, you’ll be making it a weekly thing!

How to Cook Beets: Find it on RachelCooks.com

Okay — I hope you like roasting vegetables as much as I do, because yeah….I’m probably going to write a post about every single vegetable under the sun. Probably fruit too. I should just leave my oven on 425 degrees 24/7 and just keep a steady stream of vegetables roasting.

PS: I’ve been loving roasting acorn squash lately too – do you know how to cook acorn squash?

Now, I realize beets are sort of in the same camp with Brussels sprouts — people either love ’em or hate ’em. I have to admit that personally, it was an acquired taste.  However, I’ve really grown to love them. And you can’t go wrong with their beautiful deep red color. They are so gorgeous.

I typically go ahead and cook the beets right away when I get them (or within a day or two). Then I can keep them in the fridge and easily use them as a side dish or a salad topping. I love them drizzled with a bit of olive oil and sprinkled with salt and pepper. E loves them that way too! I’m always scared to give her beets though….we have white carpet. It’s like asking for trouble.

Find out how to roast beets on RachelCooks.com

It’s really, really, really simple to learn how to cook beets you guys. I’ll cover two of my favorite ways in this post – roasting and boiling.

How to Cook Beets

How to Cook Beets: Roasting

  • Scrub them until clean, wrap them in foil (with a touch of water) and throw in the oven.
  • Half the time, I roast these at whatever temperature I happen to be cooking something else at — they just take a little less time or longer depending on the temperature. If I have a choice, I go for 400°F – 425°F.
  • Once they are fork-tender, let them cool and get the peelings off. I throw gloves on for this step but my mom is hard core and does it bare-handed. Pink hands!

How to Cook Beets: Boiling

  • Place beets in a large pan and cover with water so beets are submerged by 1-2 inches of water.
  • Place on the stove over high heat and bring to a boil, covered. Boil for 30 minutes (or longer, depending on size of beets), until fork tender.
  • Drain out water and fill pan with ice water.
  • When beets are cool, rub peelings off – they should come right off! Rinse beets of any dirt they might have on them and store in an airtight container in the fridge.

How to Roast Beets | RachelCooks.com

How to Cook Beets

Learn how to cook beets two easy ways! Roast or boil a few beets (it is so easy!) and have endless possibilities for salads and more! Or just eat them plain. You might just become a beet lover, if you aren’t already!

Did you make this recipe?   Leave a review »

Ingredients:

  • 1 bunch of beets, stems and greens removed

 

 

 

 

 

 

 

Directions:

To Roast:

  1. Preheat oven to 400°F.
  2. Cut leaves off beets, leaving about 1/2 inch attached. Scrub beets well to remove any dirt.
  3. Wrap each beet individually in aluminum foil. Place these packets onto a baking sheet (just in case they leak!). Cook for 60 minutes or until easily pierced with a fork. Check every twenty minutes — if they look like they are drying out or burning, add a tablespoon or so of water to the foil packet before closing back up and returning to oven.
  4. Cool enough so that you can handle them before using a paper towel to rub off peelings. I’d also recommend wearing kitchen gloves unless you like pink hands.
  5. Store covered in fridge for up to a week.

To Boil:

  1. Place beets in a large pan and cover with water so beets are submerged by 1-2 inches of water.
  2. Place on the stove over high heat and bring to a boil, covered. Boil for 30 minutes (or longer, depending on size of beets), until fork tender.
  3. Carefully drain out water and fill pan with ice water or submerge beets in a bowl of ice water.
  4. When beets are cool, rub peelings off – they should come right off! Rinse beets of any dirt they might have on them and store in an airtight container in the fridge.
  5. Store covered in fridge for up to a week.
  • Cooking times may vary based on the size of your beets. Larger beets will take much longer and smaller beets cook more quickly.
All images and text ©Rachel Cooks.

Need some ideas for ways to use cooked beets? Try these recipes:

Not a beet fan but still made it this far in the post? Try: Roasted CauliflowerRoasted BroccoliSpicy Sweet Roasted Butternut SquashRoasted Sweet Potatoes & ShallotsRoasted Brussels Sprouts, Roasted Mushrooms with Balsamic, Thyme and Dijon, or Roasted Carrots with Thyme and Nutmeg. And definitely don’t miss my entire compilation of roasted vegetables!

Roast a few beets (it is so easy!) and have endless possibilities for salads and more! Or just eat them plain. Once you know how to roast beets, you'll be making it a weekly thing! Get the easy recipe on RachelCooks.com!
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

8 comments

  1. I love roasted beets and I do just like you – roast and save. I grate with roasted garlic for a lovely salad or just eat them on their own like candy. :)

  2. Beets were totally an acquired taste for me too… but now I love them!

  3. LOL! I love your comment about how you should just leave your oven on all the time and continuously roast veggies. I totally understand =) Thanks for linking to my napoleons!

  4. Roasted beets are amazing. And if I could get someone to bring the beets right to my doorstep, that would be even better!

  5. I have loved beets from an early age.

  6. Those are the prettiest beets I’ve ever seen. I love them in a salad with goat cheese :)

  7. Confession time: I’ve never had a beet! They’re on my must-try list for 2014, thanks for the tutorial!

  8. Love, love, love beets Rachel – one of my favorites. :-)

Leave a Reply

Your email address will not be published. Required fields are marked *