There are three common and easy methods to cook beets: roasting, steaming, and boiling. Each method yields slightly different textures and flavors.
How to Cook Beets
1. Roasting Beets
- Preheat your oven to 375-425°F (190-220°C).
- Wash and scrub the beets, trim the tops but leave about 1 inch of greens if attached.
- Wrap each beet individually or all together in aluminum foil, drizzle with olive oil, and season with salt and pepper.
- Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, until they are fork tender.
- Let them cool for 10-15 minutes, then peel the skins off under running water. Roasting gives beets a slightly charred, sweet flavor
2. Steaming Beets
- Prepare a large pot with a steamer basket and fill with water below the basket level.
- Wash and scrub the beets, trim the tops.
- Place the beets in the steamer basket, cover, and bring water to a boil.
- Steam for about 30-45 minutes until fork tender.
- Cool and peel under running water. Steamed beets have a tender texture, somewhat between roasted and boiled
3. Boiling Beets
- Wash and scrub the beets, trim the tops.
- Place beets in a large pot and cover with water (some add vinegar, bay leaf, garlic, and salt for flavor).
- Bring to a boil, then reduce to a simmer.
- Cook for 30-45 minutes or until fork tender.
- Immediately transfer to an ice water bath to stop cooking, then peel under running water. Boiled beets are soft and mild in flavor
All methods require peeling the beets after cooking, which is easiest under running water. The cooking time varies depending on the size of the beets but generally ranges from 30 to 60 minutes. Choose roasting for a richer, caramelized flavor; steaming for a balanced texture; or boiling for a softer, milder beet
