Here’s a friendly, practical guide on how to cook beets using a few easy methods, plus how to prep, peel, and use them once they’re cooked.

Quick Scoop

  • Best beginner method: boiling or steaming (fast, forgiving).
  • Best for flavor: roasting (sweet, concentrated, slightly caramelized).
  • Average cook time: 25–60 minutes depending on size and method.
  • Peel beets after cooking for least mess and easiest handling.

Prep: Before Any Cooking Method

  1. Select good beets
    • Look for firm, heavy beets with smooth skin.
    • Small to medium beets cook faster and often taste sweeter.
  2. Trim, don’t hack
    • Trim off greens, leaving about 2–3 cm of stem and the root tip intact.
    • This helps reduce “bleeding” (less juice leaking out while cooking).
  3. Scrub well
    • Rinse under cold water and scrub off dirt with a brush or your hands.
    • Don’t peel yet if you plan to roast whole, boil, or steam.

Method 1: Roasted Beets (Sweet and Flavorful)

Roasting is great when you want deep flavor and a bit of caramelization.

Whole roasted beets

  1. Heat the oven
    • Preheat to 190–200°C (around 375–400°F).
  2. Season and wrap
    • Place whole, unpeeled beets on a large piece of foil.
    • Drizzle with a little olive oil, sprinkle with salt and pepper.
    • Wrap into a sealed pouch and set on a baking sheet.
  3. Roast
    • Roast until fork-tender , usually:
      • Small beets: about 35–45 minutes.
      • Medium: 45–60 minutes.
      • Large: up to 70 minutes.
    • A knife or fork should slide in with gentle pressure.
  4. Cool and peel
    • Let beets cool for about 10–15 minutes.
    • Under cool running water, rub the skins off with your fingers.
    • The peel should slip right off; wear gloves if you want to avoid pink fingers.

Roasted beet wedges or cubes

  1. Peel the beets first, then cut into ½–¾ inch (1–2 cm) wedges/cubes.
  2. Toss with olive oil, salt, pepper (and herbs if you like).
  3. Spread in a single layer on a lined baking tray.
  4. Roast at 200°C / 400°F for about 25–30 minutes , flipping once, until tender and lightly browned at the edges.

Method 2: Boiled Beets (Fast and Versatile)

Boiled beets are perfect for salads, purees, or when you just want something simple.

  1. Prepare pot
    • Place scrubbed, unpeeled beets (stems trimmed) in a large pot.
    • Cover with water by 2–5 cm.
    • Optional: add a splash of vinegar or lemon juice and a pinch of salt to help keep color bright.
  2. Boil, then simmer
    • Bring to a rolling boil , then reduce to a gentle simmer.
    • Cook until fork-tender :
      • Small beets: about 20–30 minutes.
      • Medium: 30–40 minutes.
      • Large: 40–60 minutes.
  3. Cool and peel
    • Drain and let beets cool slightly, or place them briefly in cold/ice water.
    • Rub the skins off under cool running water.

Method 3: Steamed Beets (Great Color, Clean Flavor)

Steaming preserves color and nutrients and keeps flavors clean and earthy.

  1. Set up steamer
    • Fill a pot with a few centimeters of water.
    • Insert a steamer basket so that water doesn’t touch the beets.
  2. Add beets
    • Put scrubbed, unpeeled beets in the basket.
    • Cover with a tight lid.
  3. Steam
    • Bring water to a boil , then maintain at a high simmer.
    • Steam until fork-tender , about 30–45 minutes depending on size.
  4. Cool and peel
    • Let cool a bit, then peel under cold running water.

Method 4: Pressure Cooker / Instant Pot (If You Have One)

If you have a pressure cooker, it’s the fastest way to cook whole beets.

  1. Place scrubbed, unpeeled beets on the rack inside the pot with about 1–2 cups of water.
  2. Seal and cook on high pressure :
    • Very small beets: about 12 minutes.
    • Medium to large: 15–20 minutes.
  3. Let pressure release naturally for about 5–10 minutes, then quick-release.
  4. Cool slightly, then peel under running water.

How to Peel Beets Without a Mess

  • Peel after cooking : skins slip off easily when the beet is still warm.
  • Use gloves if you don’t want stained hands.
  • Work over the sink with cool running water to rinse away juice as you peel.
  • To protect counters, use a cutting board you don’t mind staining or line it with parchment.

Simple Ways to Use Cooked Beets

Once you know how to cook beets, you can spin them into lots of easy dishes.

Super simple serving ideas

  • Slice and drizzle with olive oil, salt, pepper, and lemon juice.
  • Toss warm beets with butter and herbs (dill, parsley, chives).
  • Add to salads with goat cheese, walnuts, and greens.
  • Blend into hummus for a pink, slightly sweet dip.
  • Dice and mix with yogurt or labneh , garlic, and herbs for a quick side.

Storage

  • Store cooked, peeled beets in an airtight container in the fridge for 3–5 days.
  • You can also freeze them (sliced or cubed) for 1–2 months ; thaw in the fridge before using.

Mini FAQ: Common Beet Questions

Do I need to peel beets before cooking?
No. For boiling, steaming, or roasting whole, leave the skin on and peel afterwards. It’s easier and less messy. Why are my beets bland?
Under-seasoning is the big culprit. Add salt, acid (like lemon or vinegar), and fat (oil, butter) after cooking to brighten flavor. How do I stop beet juice stains?
Act fast: wipe spills immediately, rinse boards and cloths with cold water first, then wash normally. Use gloves to protect your hands.

Mini Story: The First-Time Beet Cook

Imagine you’ve just brought home a bunch of beets for the first time. They look like little red rocks, slightly intimidating. You trim the greens, scrub off the dirt, and toss them into a pot with water and a splash of vinegar. Half an hour later, you test one with a fork— it slides in easily. Under cool running water, the peel slips off like a jacket, revealing a shiny, ruby-red beet. Sliced on a plate with olive oil, salt, and a squeeze of lemon, they’re sweet, earthy, and nothing like the metallic canned beets you remember. That’s the moment most people go from “beet skeptic” to “why didn’t I cook these sooner?” TL;DR:

  • Scrub, trim stems, leave skins on.
  • Roast at 190–200°C until fork-tender, or boil/steam 30–45 minutes depending on size.
  • Peel under cool water, then season well with salt, acid, and a bit of fat for best flavor.