How to Cook Beets (3 Easy Methods)

Cooked beets are so versatile and may be used in so many different recipes. We are going to share our 3 favorite cooking methods for How to Cook Beets that will result in tender and juicy cooked beets.

WHAT KIND OF BEETS CAN I USE?

There are so many different types of beets and you can use any of them. Here are some of the beets we like to use:

• Red Beets
• Purple Beets
• Striped Beets
• Golden Beets
• Baby Beets

The smaller beets do tend to be sweeter, so if you are looking for a sweeter flavor, lean towards the ones.

Chef’s Tip: When picking out your beets, be sure to get even-sized beets for even cooking.

Are beets healthy? Yes! They are loaded with so many health benefits. They are packed with so many nutrients, vitamins and minerals. They also carry antioxidant and anti-inflammatory properties.

HOW TO COOK BEETS-

You are not going to believe how easy it is to cook fresh beets.

STORING THE BEETS-

1. When you buy the beets, if stored correctly they will last very longer!
2. Cut the beet greens and stems off the beets, right about the beetroot.
3. Be sure that your beets are not wet or if you need to rinse them, make sure you pat them fully dry.
4. Add the beets to a plastic bag and store in the fridge for up to 1-2 months.

PREPPING THE BEETS-

1. Cut off the greens and stems off the beets and discard. When cutting off the stems do not cut into the beet.
2. Scrub and wash the beets with a scrubber.

Chef’s tip: Beets stain easily, we recommend handling the beets with kitchen gloves.

COOKING METHODS-

There are several different methods that you can use to cook beets. Here are the three classic methods. Once they are cooked to desired tenderness, just peel them and enjoy!

INSTANT POT METHOD-

1. Add the instant pot rack into the instant pot and add the prepared beets into the instant pot and fill with water, covering the beets fully.
2. Cook on high pressure until you can pierce through easily and they have reached desired tenderness. The cook time will vary depending on the size of the beets. Quick release the pressure and then remove the beets using tongs. Allow them to cool.

• COOK TIME:
  • Small beets– 15 min for firm beets, 20 minutes for soft and chewy.
  • Medium beets– 20 min for firm beets, 25 minutes for soft and chewy.
  • Large beets– 30 for firm beets, 35 for soft and chewy.

OVEN-ROASTED-

1. Preheat the oven to 400°F and individually wrap each beat in foil. Add the wrapped beats onto a baking sheet and roast beets for about 40-60 minutes, tossing halfway.

• COOK TIME:
  • Small beets– 35 min for firm beets, 40 minutes for soft and chewy.
  • Medium beets– 40 min for firm beets, 45 minutes for soft and chewy.
  • Large beets– 45 for firm beets, 60 for soft and chewy.

BOILED-

1. Place the prepared beets into a large pot or Dutch oven cover with 2-inches of water. Bring the water to a boil on medium/high heat.
2. Reduce to med/low heat and allow it to boil for about 40-60 minutes depending on beet size until they are tender but not mushy.
3. Remove the beats from the pot and add them to an ice bath.

• COOK TIME:
  • Small beets– 35 min for firm beets, 40 minutes for soft and chewy.
  • Medium beets– 40 min for firm beets, 45 minutes for soft and chewy.
  • Large beets– 45 for firm beets, 60 for soft and chewy.

Chef’s TIP: The best way to determine if the beets have reached desired tenderness is by piercing the beets with a knife, the knife should pierce through easily.

FREQUENTLY ASKED QUESTIONS-

HOW TO USE COOKED BEETS-

There are so many different ways to enjoy cooked beets!

• Snack– After peeling the cooked beets, slice and enjoy with some salt as a healthy snack!
• Salad– These cooked beets are great in salad like the classic Shuba Salad.
• Soups– Use these cooked beets in our Borscht Recipe for faster cooking time.
• Sauces– We love making the Russian classic Beet Horseradish with these cooked beets.

More Vegetable Recipes-

Vegetables are that perfect side dish. Try these other favorite recipes:

• Baked Potato
• Air Fryer Asparagus
• Oven Roasted Cauliflower
• Brussels Sprouts Recipe
• Sweet Potato Fries