You can cook beets using three common methods: roasting, steaming, or boiling. Each method yields slightly different textures and flavors.
How to Cook Beets
1. Roasting Beets
- Preheat your oven to 375°F (or up to 425°F depending on the recipe).
- Wash and scrub the beets, removing the tops but leaving about an inch of stem.
- Wrap each beet individually in aluminum foil, optionally drizzling with olive oil and seasoning with salt and pepper.
- Place the wrapped beets on a baking sheet and roast for 45-60 minutes, until they are fork tender.
- Let them cool for about 10 minutes, then peel the skin off under running water. Roasting gives beets a slightly charred, sweet flavor
2. Steaming Beets
- Wash and scrub the beets, removing tops but leaving a bit of stem.
- Fill a pot with water just below a steamer basket, bring to a boil.
- Place beets in the steamer basket, cover, and steam for 30-40 minutes until fork tender.
- Cool and peel under running water. Steaming produces a tender beet with a milder flavor than roasting
3. Boiling Beets
- Prepare beets by washing and trimming tops and roots.
- Place beets in a large pot, cover with water (and optionally add vinegar, bay leaf, garlic, and salt for flavor).
- Bring to a boil, then reduce to a simmer and cook 30-45 minutes until fork tender.
- Cool slightly, then peel the skin off under running water (it should slip off easily).
- Boiling results in soft, tender beets and is a straightforward method
All methods require peeling after cooking, which is easiest under running water or by rubbing with a paper towel. Cooking times vary depending on beet size but generally range from 30 to 60 minutes. Choose the method based on your desired flavor and texture: roasting for caramelized flavor, steaming for balanced tenderness, or boiling for soft, simple beets
