How to Cook Beets: Boil and Roast
Learn How to Cook Beets: Boil and Roast. This guide walks you through each process step by step, ensuring you achieve perfectly tender, flavorful beets every time. Whether you're preparing them for a salad, side dish, or a healthy snack, you'll discover tips for peeling, seasoning, and serving beets in both hot and cold dishes. Plus, find out the nutritional benefits of this vibrant root vegetable, which is low in calories and packed with essential nutrients. Whether you prefer the simplicity of boiling or the depth of flavor from roasting, these techniques will help you make the most of this versatile ingredient.
Servings: 4
Calories: 70kcal
Ingredients
- 1 pound beets
- Water, to cover
Instructions
Boiling Beets:
- Wash the Beets: Scrub the beets with a soft brush to remove any dirt.
- Boil the Beets: Place the beets in a pot and cover them with cold water. Avoid adding salt at this stage. Bring the water to a boil, then reduce the heat to a simmer.
- Cook the Beets: Simmer tennis-ball-sized beets for about 50 minutes. Check doneness by inserting a knife into the beet; it should go through easily.
- Refresh the Beets: After cooking, cool the beets under cold running water for 10 minutes, then strain them.
- Peel and Serve: Cut off the ends with a paring knife and peel off the skin. Serve hot or cold, depending on your recipe. Boiled beets are perfect for salads, side dishes, or even as a topping for grain bowls.
Roasting Beets:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Beets: Wash the beets and trim off the leaves, leaving about 1 inch of the beet stems. Place the beets on a sheet of aluminum foil or a baking dish. Drizzle with olive oil and season with salt and pepper if desired.
- Roast the Beets: Wrap the beets in foil or cover the dish with parchment paper. Roast for about 45 minutes to 1 hour, depending on the size of the beets. Check for tenderness by piercing the beets with a fork or knife.
- Cool and Peel: Once roasted, remove the beets from the oven and let them cool slightly. Then peel off the skin, which should come off easily.
- Serve: Slice the roasted beets and serve them warm in salads, roasted veggie platters, or as a side dish.
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Notes
- When selecting beets at the market, try to buy ones that are all roughly the same size.
- What is a beet? The red, succulent root of a biennial plant. For dining purposes, beets are often dressed with vinegar and served cold and sliced, but can also be served hot. Beets are the basis of one of the most well-known types of borscht.
Tips for Boiling Beets: / How to Cook Beets: Boil and Roast
- Use Cold Water: Always start with cold water to ensure even cooking. Place the beets in a pot, cover with water, and bring to a boil slowly.
- Don’t Add Salt: Adding salt to the water can toughen the skin, so keep the water unsalted for the best texture.
- Size Matters: Try to use beets of similar size for even cooking. If they’re different sizes, cut the larger ones in half to match the smaller ones.
- Check for Doneness: Boil the beets for about 45 minutes to 1 hour (depending on size). Check by inserting a knife or fork—if it goes through easily, they are done.
- Cool Under Running Water: After boiling, rinse the beets under cold running water to stop the cooking process and make peeling easier.
Tips for Roasting Beets: / How to Cook Beets: Boil and Roast
- Wrap Beets in Foil: For tender, evenly roasted beets, wrap them individually in foil before placing them on a baking sheet.
- High Heat for Caramelization: Roast beets at a high temperature (around 400°F / 200°C) to get a nice caramelized exterior while keeping the inside tender.
- Season Well: Before roasting, drizzle the beets with olive oil and season with salt, pepper, and herbs like thyme or rosemary for extra flavor.
- Roast Whole for Better Flavor: Roasting whole beets (skin on) locks in moisture and enhances their natural sweetness. Peel them after roasting.
- Don’t Overcrowd: Make sure there’s enough space between beets on the baking sheet so they roast evenly. If necessary, use two sheets.
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