How to Cook Beets
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
148 kcal
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Course
Others
How to Cook Beets
Description
How to Cook Beets covers three distinct cooking methods for beets: roasting in foil with olive oil and seasoning, steaming in a basket over boiling water, and boiling with added vinegar, bay leaf, garlic, and salt. Roasting takes longer and adds a touch of seasoning directly to the beets, while steaming and boiling focus on tenderizing the beets with water and aromatics.
The beets become fork tender in all methods, allowing peeling under cool running water. Roasting involves wrapping beets in foil to retain moisture, steaming uses a basket to keep beets above the water, and boiling infuses beets with a subtle flavor mix.
Cooked beets can be served in salads, side dishes, or as an ingredient for other recipes, offering a versatile vegetable base with different flavor profiles depending on the cooking technique chosen.
Cooked beets store well and can be refrigerated up to five days or frozen for longer preservation, making these methods practical for batch cooking or meal prep.
Ingredients
For Roasted Beets
- 3 beet scrubbed and tops removed
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
For Steamed Beets
- 3 beet scrubbed and tops removed
- water as needed
For Boiled Beets
- 3 beet scrubbed and tops removed
- water as needed
- ¼ cup vinegar
- 1 bay leaf
- 3 cloves garlic crushed, clove
- 1 teaspoon kosher salt
Instructions
Roasting Method
- Preheat oven to 375°F.
- Lay out a piece of aluminum foil large enough to wrap the beets. Place the beets on the foil. Drizzle olive oil on top of the beets and season with salt and pepper. Fold over the sides of the foil and wrap the beets so they are in a pouch.
- Place the wrapped beets on a baking sheet and roast until fork tender, about 45-60 minutes, depending on the size.
- Allow to cool for 10 minutes and peel under cool running water.
Steaming Method
- Bring a large pot filled halfway with water to a boil under high heat. Add a steamer basket on top of the pot, making sure it’s not touching the water beneath it.
- Place the beets in the steamer basket and cover. Steam on high until the beets are fork tender, about 30-40 minutes, depending on the size.
- Allow to cool for 10 minutes and peel under cool running water.
Boiling Method
- In a large pot over high heat, place the beets, vinegar, bay leaf, garlic and salt. Add enough water to cover the beets completely, bring water to a boil, and then reduce to a simmer.
- Cook until fork tender, about 30-40 minutes, depending on the size.
- Allow to cool for 10 minutes and peel under cool running water.
Notes
- Cooked beets keep for up to 5 days refrigerated or freeze up to 12 months for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 733mg | 31% |
| Potassium | 609mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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