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!

Two beet slices on round white plate, with fork and patterned fabric in background. Text overlay that reads "How to roast beets."
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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.

Beets are perfect to make ahead or meal prep.  Simply cook the beets right away when you get them (or within a day or two). Beets keep well in the fridge for up to a week and then you can easily use them as a side dish or a salad topping.

I love beets 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.

Close up top view of sliced beets on white plate.

It’s really, really, really simple to learn how to cook beets. 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.
  • Most of 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 rub 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 water off and fill pan with ice water.
  • When beets are cool, rub peelings off – they should come right off! Rinse beets lightly to remove dirt or peelings and store in an airtight container in the fridge.
Front view of two beet slices, with dish of beets, partial wooden salt and pepper mills, fork, and patterned cloth.

How to Use Cooked Beets

More Vegetable Recipes

Try: Roasted Sugar Snap Peas, 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!


How to Cook Beets

5 from 3 votes
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 4
Learn how to cook beats so that they taste delicious every time. These are 4 easy methods for cooking beets that will turn you into their biggest fan!
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  • 4 medium sized beets, trimmed and scrubbed

For Roasting:



  • Preheat oven to 400°F.
  • Arrange beets on a sheet of aluminum foil. Sprinkle a couple tablespoons of water over the beets. Wrap securely and place onto a baking sheet (just in case they leak!).
  • Bake for 60 minutes (for large beets) or until easily pierced with a fork. Cooking time will vary depending on the size of the beets.
  • Cool slightly until you can handle them before using a paper towel to rub off peelings. To avoid staining your hands, wear clean kitchen gloves.
  • Store covered in fridge for up to a week.


  • Place beets in a large pan and cover with water so beets are submerged by 1 to 2 inches of water.
  • Place on the stove over high heat and bring to a boil, covered. Reduce heat, and simmer for 30 minutes (or longer, depending on size of beets), until fork tender.
  • Cool slightly until you can handle them before using a paper towel or your fingers to rub off peelings. (To cool quickly, fill a bowl with ice water and submerge beets for 5 minutes.)
  • Rinse beets lightly, and store in an airtight container in the fridge for up to a week.


  • Add 1 cup water to Instant Pot. Arrange beets in a single layer on wire rack inside Instant Pot. Secure lid.
  • Set for Pressure Cook 25 minutes (Manual, High Pressure), with 10 minutes natural release. Once 10 minutes has elapsed, carefully remove lid.
  • Allow beets to cool enough so you can handle them. Slip peelings off under running water.
  • Note: We tested with 3 large beets (1 ¼ lbs. total).


  • Preheat oven to 425°F.
  • Peel beets and cut into ½ inch cubes. Try to cut them as evenly as possible so they roast evenly.
  • In a medium sized bowl, toss the cubed beets with the oil, salt, pepper, rosemary and garlic powder until well-coated.
  • Arrange beets in a single layer in a rimmed sheet pan (14 x 10 inch). Bake for 15 minutes, remove from oven, stir, and bake for another 15 minutes or until beets are tender and golden brown.


  • Cooking times may vary based on the size of your beets. Larger beets will take much longer and smaller beets cook more quickly.


Serving: 1beet, Calories: 67kcal, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 355mg, Potassium: 271mg, Fiber: 2g, Sugar: 6g, Vitamin A: 28IU, Vitamin C: 4mg, Calcium: 14mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Marcia says:

    Love more than ever Cooking At Home. So Already Have Great Recipes originally from New Orleans, Louisiana Best Home Cooking Around The World Yet Love New Ideas Spice up Life. Thank You 
    p.S I always combine Recipes Looking Forward To Seeing Whatcha Got!
    GOD’s Pure Wonderful Blessings Continuously Always Marcia 

    1. Rachel Gurk says:

      Thanks so much, Marcia! Happy cooking!

  2. Dwoodman says:

    Is the re something I should put on the cooked beets.  , ie: butter 

    1. Rachel Gurk says:

      Butter would be good! I like a little olive oil, apple cider vinegar, and a generous sprinkle of salt and pepper. :)

  3. Dave Hayes says:

    Can beets be eaten raw or must be cooked? Also I read the leaves are HEALTHY to eat too.

    1. Rachel Gurk says:

      Beets can be eaten raw! I’ve grated them and used them in a salad. Messy but delicious! The leaves are very healthy as well, you are right!

  4. Joe says:

    If I boil the beets, can I use the leftover red water and drink it since it contains nutrients?

    1. Rachel Gurk says:

      I don’t wash my beets before I boil them (I rinse after I peel them), but I supposed if you cleaned them really well, you could drink the water if you wanted to.

  5. Gareth says:

    My beets are cooking right now!  So all I have to do is find several recipes.  Beeet salad with goat cheese sounds perfect.

    1. Rachel Gurk says:

      I hope you love the beets! I love this salad and this salad, but goat cheese and beets is also a match made in heaven!