How to Cook Beets
This simple cooking tutorial teaches you how to cook perfect beets at home.
As we navigate this strange and surreal period ahead, my goal and intention is to provide you with as many helpful recipes and resources as I can. We’re all in this together.
Many of us are working from home, working with limited ingredients, and trying our best to avoid the influx of news.
While this is an extremely difficult time, I hope that I can provide value and perhaps, a welcome distraction.
In that spirit, I’m sharing a simple guide on how to cook beets. In the coming weeks, you can expect more guides and tips on how to store and cook produce, as well as ways to reduce waste in the kitchen.
While frozen vegetables appear to be limited right now, fresh vegetables and produce are being restocked regularly.
Beets, like many root vegetables, have a long storage life, which is particularly helpful.
While beet greens should be used quickly, trimmed beets can be stored in the refrigerator for as long as 2 to 4 weeks.
Ways to Use Beets:
Beets are incredibly good for you and can be used in a myriad of ways: beet and orange salad, grain bowls, homemade pressed juice, vegetarian taco fillings, beet bundt cake, and the list goes on.
I absolutely love yellow beets, because they’re more delicate in flavor and you don’t have to worry about staining. However, red beets are delicious, incredibly good for you, and more readily available.
If you’re able to, seek out bunches with the vibrant greens attached. Beet greens are delicate in flavor and can be sautéed (here’s a recipe for sautéed beet greens!) or used in place of spinach or Swiss chard in any recipe. Less waste, more food!
Cooking fresh beets from scratch requires time, but is completely hands off. Most normal-sized beets take anywhere from 45 minutes to 1.5 hours to cook through.
While many roasting methods call for wrapping each beet tightly in aluminum foil, I prefer this method below (which is similar to braising) because it’s more straight forward and requires nothing more than an oven-safe pot with a lid.
How to Cook Beets:
- Preheat the oven to 375°F (190°C) with a rack in the center position.
- If attached, trim greens (set aside) leaving roughly 1/2-inch of the stem ends. Do not remove or trim the hairy root end. Scrub gently to clean without piercing the skin.
- Rub the beets with a small amount of olive or avocado oil and set in a large saucepan. Fill with cold water until the beets are submerged halfway. Top with a tightly fitted lid.
- Transfer to the oven and cook for 45 minutes (minimum) or up to 1.5 hours. Check doneness by piercing the center of each beet with a paring knife. If the knife meets little to no resistance, the beets are done cooking. Total cook time will vary depending on the size of your beets.
- Remove from the oven and transfer to a bowl. Cool until they’re able to be handled. Warm beets will be easier to peel.
- Using a clean kitchen cloth or gloves, gently rub the skins off the beets. Trim and discard the tougher tail or stem end. Cut into wedges or half-moon shapes. Use as desired.
How to Store and Freeze Cooked Beets:
Cooked beets can be stored in the refrigerator for at least 3 to 5 days.
You can also freeze cooked beets or any extras to extend their life. Cut the cooked beets into wedges and spread on a small sheet pan or plate, setting them apart so they are not touching one another. Freeze until solid, then transfer to a large Ziplock bag or freezer-safe container.
Frozen beets can be added directly to smoothies (for an extra dose of nutrition and fiber!) or defrosted and thawed in the fridge to use later.
How to Cook Beets
Ingredients
- 1 large bunch fresh red or golden beets with greens attached
- extra virgin olive oil or avocado oil
Instructions
- Preheat oven to 375°F (190°C) with a rack in the center position.
- Trim beet greens (set aside for another use), leaving roughly half an inch of stem on the top of the beet roots. Do not remove or trim the hairy roots. Scrub gently with fingertips without piercing the skin.
- Rub the beets with a small amount of olive or avocado oil. Set in a large saucepan and fill with cold water until the beets are submerged halfway. Top with a tightly fitted lid.
- Transfer to the oven and cook for 45 minutes (minimum) or up to 1½ hours (2½-inch to 3-inch diameter beets), or longer. Check by piercing the center of each beet with a paring knife – if the knife meets no resistance, the beets are finished cooking. Total cook time will vary based on size.
- Remove from the oven and transfer the beets to a bowl and allow to cool until they’re able to be handled. Warm beets are easier to peel.
- Using a clean kitchen cloth or gloves, gently rub the skins off the beets and trim the tail or tougher stem. Trim into wedges or half-moon shapes and use as desired.
- Storage Tips: Cooked beets will last at least 3 to 5 full days in the refrigerator. You can also freeze cooked beets for later use. Spread the beets pieces, so they are not touching one another, on a small sheet pan and place in freezer. Freeze completely then transfer to a large Ziplock bag or freezer safe container for later. You can use frozen beets in smoothies (for an extra dose of nutrition and fiber!) or defrost them in the fridge before using regularly.
Tips for Success:
- If the beet greens are in good shape, make sautéed beet greens!
- I love yellow beets, because they’re a bit more delicate in flavor and you don’t have to worry about staining. However, red beets are delicious, very nutritious, and more readily available.
- Cooked beets can be stored in the refrigerator for at least 3 to 5 days. You can also freeze cooked beets for up to 3 months or longer. Use the frozen pieces in smoothies or defrost and thaw in the freeze for regular use.
23 Comments on “How to Cook Beets”
I recieved two “supposed” golden beets in a produced box. They are dark, almost black. There are no leaves and looks like they have been removed. Are these already oxidized? I have not cut into them yet. Help!
Hi! Often times beets are sold without the leaves (especially if they aren’t as fresh and also because not many people know they can eat them).
They might be some variation on golden beets, I would scrub them well and cook them similarly. Unless they’ve accidentally given you black radishes (I would Google some images to see what looks similar to what you have!).
I’m doing things backwards-got yellow beets in a produce box, peeled and cubed them THEN looked for a recipe! Love your site!
1st time cooking beets & looked at many recipes. I just got my mother’s vintage 60s dutch oven, beets came out perfect!!!
This is a brilliant “lockdown” food, Laura! My temptation to comfort eat has been pretty constant lately (I’m probably not the only one!) — it’s reminders like this that keep me from slipping up too often.
I remember wretching at the thought of beets but they’ve grown on me more and more, particularly yellow beets. Can’t argue with the nutritional benefits, either! Sending love your way, Alice
Thanks so much Alice!!! Glad you enjoyed it, and please stay safe and well.
I love beets, golden or red, for their unique flavor, but they’re so seldom featured or seen that I often forget about them, so thank for the reminder and the primer on preparing them
I love yellow beets too. Personally I think they are more appealing to the taste buds. I love your blog. Keep doing what you do Laura.
Of course I removed the root stems before I read the directions hahah. Oh well. I’m sure they’ll still be great. Never did this method
Easy preparation and beets taste great, throwing in salads. Made this twice in past month.
Interesting recipe but in essence your boiling the beets which you could do on your stove top with less materials. I like the idea of roasting them, either in foil or on a sheet pan. More time I know, but I would assume more flavor.
Great recipe! This worked so well. They are beautiful and delicious.
I roasted a large yellow beet, then sliced it on a mandoline. I put the leftover slices in the refrigerator, and 2 days later found that the slices had turned black in the centers. Any ideas about why this happened? This was my first experience with a golden beet.
That’s so strange! I’ve never had that happen in my life. Have you tasted them? Do they still taste normal?
I love golden beets and always peel and then roast them. I have a question tho. Is it harmful if they get dark spots or lines? I cut out the dark spots but sometimes the darkness spreads before they get roasted. I am thinking it is okay to eat, just not too appetizing – I don’t care, I love beets!
Thank you
I love to use beets in my smoothie! And I’m sure the raw form is more nourishing!
Try them in juice! My fave is 4 large carrots, 4-6 Fuji apples,,handful,of spinach and two small (golf ball sized) golden beets. Yummmm!!! Sometimes I’ll throw in some ginger too!
I love beets in fresh juice! I usually don’t cook them though, just juice them raw 🙂
I love gold beets juiced. Just had them today with a pear, ginger, lime and carrots. So yummy!
I LOVE beets! They are so yummy, especially when cooked as you described. I love when I can find different colored ones, too. They are so pretty.
Sandra — That dish sounds great! I definitely recognize you, thanks for always visiting and saying hi. I'm definitely going to check out that recipe, thanks for sharing, reading, and saying hi.
DessertforTwo — Thanks so much! That really means the world to me. I have always loved your blog 🙂
I just discovered your site from A Cozy Kitchen and I love it! Nice to 'meet' you 🙂
Great pics and advice on the beets. I love, love , love them. I've never made golden beets, but now I will have to find them, perhaps at Stew Leanard's or if I can make it to Whole Foods (it's a ride from where I live). I made a roasted beet and sweet potato side dish last year that was fabulous. The beets were so sweet from the roasting process. You may recognize my name from Facebook, I also have a little food blog Sandy's Homemade Simple. In the photos section is the roasted beet recipe. I enjoy your blog, good luck to you!