How To Cook Beets 5 Methods Live Eat Learn

Okay first…What are beets Anyways?

A beet is a type of root vegetable that comes in different varieties such as red, yellow, white, or even striped. If you’re not a huge fan of beets, you’re definitely not alone. They’re often described as earthy and “tasting like dirt.” Personally, I feel like most people who don’t enjoy beets just haven’t experienced a well-cooked version! From boiling to air frying, each method highlights the complex textures and flavors they have to offer. Plus, beets are one of the top nutritional powerhouses in the veggie game. If you’re looking to get schooled in everything beets, check out our beets 101 post. I also recommend visiting our how to cut beets post for pointers on peeling, slicing, dicing, etc.

How to cook beets

Knowing how to cook beets using different methods gives you the ability to create unique flavors and textures. They can be boiled for pickling, steamed for salads, or roasted for a side dish. If you’re in a pinch, you can even microwave or air fry them!

Wash & stem

Being root vegetables, beets are notoriously dirty. Before starting to cook, give them a thorough wash and scrub. There is no need to peel them, but you will want to trim the stems about 2 inches from the bulb if there are any.

Method 1: Boil

One of the easiest ways to cook beets is to boil them. Bring a large pot of water to boil, then add the whole beets right in. Cook them, with a lid on, until they are fork-tender. This method takes anywhere from 25-40 minutes, depending on the size of your beets. Some people swear that less color seepage occurs when vinegar is added to the boiling water and a few inches of stems are kept intact. Try it out to see if it works for you, but I never notice a huge difference. I only recommend keeping the skins on because this really does help prevent color leakage.

Method 2: Steam

Much like boiling, steaming beets results in a tender texture. The benefit of steaming over boiling is that the beets don’t absorb as much water or lose as many nutrients. Bring a large pot with 1-2 inches of water in it to a simmer. Add the unpeeled beets to a steamer basket, then add them to the pot (make sure the water is not touching the basket). Cook them for 25-30 minutes, depending on the size. They are done when they can be easily pierced with a fork.

Method 3: Roast (whole or cut)

To roast a whole beet, wrap it loosely in foil with the skin still on. You can coat it with olive oil and seasonings, or season it once it’s done roasting. If you have smaller beets, wrap a few in the same foil. To prevent color seepage, keep different colors in separate foil pouches. Roast whole beets at 400 degrees F for 45-60 minutes, depending on how large they are. For quicker cooking, peel and cut the beets into 1-inch cubes or wedges. Season them with olive oil, salt, and pepper, add them to a foil-lined baking pan, and roast them for about 25-30 minutes. I prefer roasting pre-cut beets since they turn out more flavorful and caramelized, making them delicious on salads, with a sprinkle of goat cheese, fresh herbs, etc.

Method 4: Air fryer

I’m all about convenience, so I always jump at the chance to use my air fryer. Air frying beets takes even less time than the oven, and they turn out crispy, tender, and flavor-packed. Just peel and cut the beets into 1-inch cubes, then season them with oil, salt, pepper, and any other spices you prefer. Air fry them for 20 minutes at 400 degrees F, or until fork-tender and crisp on the outsides. Remember to shake the air fryer basket at the halfway point for the most consistent results.

Method 5: Microwave

If you’re really in a pinch, the microwave comes in handy for quickly steaming beets. First, puncture the whole beets with a sharp knife or fork. Wrap them in parchment paper, add a piece of paper towel to the bottom of the microwave, then cook them on high for about 5-10 minutes (depending on size). Let them rest for a few minutes, then peel and slice them up!

Remove the skin

Once whole beets are done cooking, the skin is extremely easy to remove. Using gloves or a paper towel, gently rub the outside of the beets when they’re cool enough to handle. The skin should come right off!

Don’t waste the greens

If your beets come with the stems still attached, don’t throw them away! They are packed with nutrients and taste delicious (similar to chard or collard)! Wash and cut them up into smaller pieces, then sauté them in a little olive oil and seasonings for a healthy side dish or snack.

Tips for cooking beets

Size: Beets come in a variety of sizes, so keep that in mind when factoring in the cooking time. They can take anywhere from 10-60 minutes to cook, depending on the method. With that said, ensure they’re all about the same size for an even cook. Skin: Excluding pre-cut beets, keep the skin on when you’re cooking them. It becomes loose and peels away easily once they are finished. Acid: To keep the beet color bright and vibrant (even after cooking), try adding an acid to the boiling water. Think a light colored type of vinegar like white vinegar, apple cider vinegar, or lemon juice. Stains: Beets are notorious when it comes to staining clothes (and countertops). Be mindful of this and wear an apron, older clothes, and gloves when working with them. It’s also best to use plastic cutting boards as they tend to stain wood easily. Reduce the earthiness: If the earthy flavors of beets aren’t really your thing, I highly recommend pairing them with seasonings like lemon juice, feta, and fresh herbs. The vibrance of the seasonings will bring out the sweetness while reducing the earthiness.