How to Cook Beets (2 easy methods!)
This post may contain affiliate links. Please read my disclosure policy.
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!
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.
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.
How to Use Cooked Beets
- Salad with Beets and Feta
- Asparagus Ribbon Salad with Beets and Burrata
- Farro Salad with Chicken, Beets, and Red Wine Vinaigrette
Not a beet fan but still made it this far in the post? Try: Roasted Sugar Snap Peas, Roasted Cauliflower, Roasted Broccoli, Spicy Sweet Roasted Butternut Squash, Roasted Sweet Potatoes & Shallots, Roasted 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!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 bunch of beets, stems and greens removed
Instructions
To Roast:
- Preheat oven to 400°F.
- Cut leaves off beets, leaving about 1/2 inch attached. Scrub beets well to remove any dirt.
- 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.
- 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.
- Store covered in fridge for up to a week.
To Boil:
- 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. Reduce heat, and simmer for 30 minutes (or longer, depending on size of beets), until fork tender.
- Carefully drain out water and fill pan with ice water or submerge beets in a bowl of ice water.
- When beets are cool, rub peelings off – they should come right off! Rinse beets lightly, and store in an airtight container in the fridge.
- Store covered in fridge for up to a week.
Notes
- Cooking times may vary based on the size of your beets. Larger beets will take much longer and smaller beets cook more quickly.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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
Rachel Gurk says
Thanks so much, Marcia! Happy cooking!
Dwoodman says
Is the re something I should put on the cooked beets. , ie: butter
Rachel Gurk says
Butter would be good! I like a little olive oil, apple cider vinegar, and a generous sprinkle of salt and pepper. :)
Dave Hayes says
Can beets be eaten raw or must be cooked? Also I read the leaves are HEALTHY to eat too.
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!
Joe says
If I boil the beets, can I use the leftover red water and drink it since it contains nutrients?
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.
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.
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!
Sonia Kathleen Saldana says
I love beets! My mom gave us all kinds of veggies at an early age! Just love them, Especially roasted! Who does’nt Love Roasted vegetables, right?! Right?
Rachel Gurk says
I agree! Roasted vegetables are the best!
Renee E says
I used the boil method as I was scared of the red hands, and it was so easy to peel them with minimal red hands! They tasted really good too! Thanks for an easy beet recipe!
Rachel Gurk says
Perfect! That’s my favorite way to make beets, too. Thanks for taking the time to leave a comment!
Kristi @ Inspiration Kitchen says
Love, love, love beets Rachel – one of my favorites. :-)
Tracey says
Confession time: I’ve never had a beet! They’re on my must-try list for 2014, thanks for the tutorial!
Liz @ Virtually Homemade says
Those are the prettiest beets I’ve ever seen. I love them in a salad with goat cheese :)
denise says
I have loved beets from an early age.
Anna @ Garnish with Lemon says
Roasted beets are amazing. And if I could get someone to bring the beets right to my doorstep, that would be even better!
Joanne @ Fifteen Spatulas says
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!
Julia says
Beets were totally an acquired taste for me too… but now I love them!
Maureen | Orgasmic Chef says
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. :)