4 Ways to Cook Beets
Use any one of these four methods to prepare beets for recipes that call for them to be roasted, steamed, or boiled.
Total time
0
minutesIngredients
- For Each Method
450 g (1 bunch) of baby beets or 450g of large beets, scrubbed
- For Roasted Methods
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
Directions
- 1) Quick-Prep, Slow-Roast Method
- Preheat oven to 220ᵒC degrees. 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.
- 2) Pre-Cut, Fast-Roast Method
- Preheat oven to 230ᵒC degrees. Place beets (peeled and cut into ½ inch wedges) 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.
- 3) Steamed Method
- Set a steamer basket in a saucepan with 5cm simmering water. Add beets (peeled and cut into ½ inch pieces). Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes.
- 4) Boiled Method
- Place beets (peeled and cut into 2.5 cm pieces) in a large pot of boiling salted water. Reduce heat to a simmer and cook until beets are tender when pierced with a knife, 15 to 20 minutes; drain.