Learn how to cook beets by boiling or roasting. Compare texture and flavour, test for doneness, remove the skins easily and prepare beets for salads, sides and cold dishes.
the Beets: Scrub the beets with a soft brush to remove any dirt.
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 .
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.
and Serve: Cut off the ends with a 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.
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 and season with salt and pepper if desired.
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.
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
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. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
