How to Cook Beets 4 Ways

Roasted, boiled, steamed, or microwaved - these easy methods for cooking beets perfectly will make this root veggie a new staple in your diet!

Prep: 15

Cook: 30

Total: 45

Yield:4 servings

Wash beets under cold running water, using scrub brush to gently remove as much surface dirt as possible.
Place washed beets on cutting board. Cut away leaves and stems, leaving approximately ½-inch to 1-inch of stem attached to beets. Discard trimmed leaves and stems, or save to use in other recipes.

Fill large pot with 16 cups water. Place pot on stovetop over medium-high heat and bring water to boil.
Once water begins to boil, add 1 tablespoon salt and stir to incorporate. Allow water to return to rolling boil.
When salted water begins to boil, add 4 small beets. Boil beets 20 minutes, then check doneness by piercing beets with fork or knife. Continue boiling as needed until fork or knife easily pierces beets with little to no resistance.
When beets are tender, use slotted spoon to transfer beets from pot to ice bath. Let beets cool slightly, then gently rub beets with paper towels to remove skins.
Serve or use boiled beets as desired.

Add 2 inches of water to large pot and place pot over medium-high heat. Fit steamer basket into pot, making sure bottom of basket does not touch water in pot.
Heat water over medium-high heat until steam begins to rise through steamer basket. Once steaming, place 4 small beets in basket and cover with lid.
Steam beets 25 minutes, then begin checking doneness with fork or knife. Continue steaming beets as needed until fork or knife easily pierces beets with little to no resistance.
When beets are tender, carefully transfer beets from steamer basket to ice bath. Let beets cool slightly, then gently rub beets with paper towels to remove skins.
Serve or use steamed beets as desired.

Preheat oven to 400° Fahrenheit. Tear 4 sheets of aluminum foil large enough to wrap each beet completely. Set foil sheets aside.
Place 4 small beets in medium mixing bowl. Add 1 tablespoon extra virgin olive oil and salt to taste. Gently toss beets until completely covered in oil and salt.
Once beets are well coated, wrap each beet in one sheet of aluminum foil, covering beets completely. Place foil-wrapped beets on baking sheet, leaving space between each foil pouch.
Place baking sheet in preheated oven. Roast beets 30 minutes, then begin checking doneness. To check doneness, carefully unwrap one beet enough to pierce beet with fork or knife. If utensil does not pierce beet easily, rewrap beet and continue roasting until utensil pierces beet with little to no resistance.
When beets are tender, carefully remove baking sheet from oven and set aside. Let beets cool slightly, then unwrap and discard foil.
Serve or use roasted beets as desired.

Prick 4 small beets with tines of fork, creating small vent holes over entire surface of each beet. Be careful not to force tines of fork too deeply into beets.
Place beets in large, microwave-safe bowl. Add enough water to fill bowl halfway.
Wet paper towels with water, then wring out excess water so paper towels are just damp. Cover mouth of bowl with single layer of damp paper towels.
Place covered bowl in microwave. Microwave 4 minutes on full power, then check doneness with fork. If fork does not pierce beets easily, continue microwaving as needed until fork can pierce beets with little to no resistance.
Once beets are tender, carefully remove bowl from microwave. Discard paper towels and transfer beets to ice bath. Let beets cool slightly, then gently rub beets with paper towels to remove skins.
Serve or use microwaved beets as desired.

Prep: Washing and scrubbing the beets is not optional!
Beet Skins: Peeling the beets before or after cooking them is entirely optional. For roasted beets, peel them before roasting if you want them peeled. Beets cooked using the other 3 methods can be peeled after cooking.
Cook Times: The cook times above apply to small beets specifically. Medium or large beets may need longer to cook, regardless of the method you choose.
Leftovers: Refrigerate cooked beets in an airtight container up to 5 days.
Instant Pot: To cook beets in the Instant Pot, check out this post!