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Beetroot easily cooks up in a variety of ways. Steaming beetroot preserves valuable nutrients and is a pretty hands-off method.[1]. Boiling is one of the most common ways to cook beetroot, which is handy for creating cooked beets for other recipes. Roasting is one of the best methods for allowing beetroot's natural sweetness to shine. Whichever method you choose, you'll be sure to find a method that creates deliciously cooked beetroot.
- Prep time (Steaming): 10 minutes
- Cook time: 15-30 minutes
- Total time: 25-40 minutes
Steps
Set up the steamer. Add 2 inches (5.1 cm) of water into the steamer pot and set the steamer basket over the pot.
Bring the water to a boil. Let the water heat up while you start preparing your beetroot. You may want to put on gloves at this point, to keep your hands from staining.Advertisement
Prepare the beetroot. Wash and scrub them. Using a sharp knife, slice off the stems and the tails of your beetroot. Discard the ends before cutting the beetroot into quarters.- You'll want to leave the skins on to keep the color. It will also be easier to remove the skin after you've steamed the beetroot.[2]
- Put the prepared beetroot into the steamer basket. The water should be boiling. Place the lid over the steamer basket. No steam should escape.
- Steam for 15 to 30 minutes. If you have large beetroot, consider cutting the quarters even smaller so they cook evenly and faster. Try 1⁄2 inch (1.3 cm) slices.[3]
Test the beetroot. Remove the lid and poke the beetroot with a fork or knife. The beetroot should be tender enough that the utensil easily slides in and out. If it is hard to poke or gets stuck, the beetroot needs to steam longer.- Remove from heat. Once the beetroot is tender, remove them from the steamer. Let the beetroot cool. Then, rub off the skin using a paper towel.
Season the beetroot, optional. Use your steamed beetroot as called for in another recipe, or simply dress the steamed beetroot with olive oil, vinegar, or fresh herbs.[4]- Steamed beetroot can make a great appetizer when paired with a sharp cheese or grain.
- Fill a saucepan with water and a little salt. Add a half a teaspoon of salt. This will help flavor the beetroot as it cooks. Bring the water to a boil over high heat.
- Prepare your beetroot. Wash and scrub any dirt off the beetroot. Cut off the stem and tail ends and discard the scraps. You can leave your beetroot whole when boiling or you can cut it into cubes, which will reduce cooking time. Don't bother peeling your beetroot if you leave them whole.
- If you choose to cut the beetroot, you'll want to peel them before cutting them into 1 inch cubes.
- Add the beetroot. Make sure the water covers the beetroot by a few inches. Once the water is boiling, carefully add the whole or cubed beetroot. If using whole beetroot, boil them for 45 minutes to 1 hour. If using cubed beetroot, boil the cubes for 15 to 20 minutes.[5][6]
- Leave the lid off while you're boiling the beetroot.
- Test the beetroot. Poke the beetroot with a fork or knife. It should be tender enough that the utensil easily slides in and out. If it is hard to poke or gets stuck, the beetroot needs to boil longer.
Remove the beetroot from heat. Once the beetroot is tender, drain the hot water and run cold water over it. Then, rub off the skin using a paper towel.
Season the beetroot, optional. Use your boiled beetroot as called for in another recipe, or mash and serve with butter.[7] Season the beetroot with salt and pepper.
- Heat oven and prepare the beetroot. Turn the oven on to 180ºC/350ºF/gas mark 4. Then, wash and scrub your beetroot. If leaving the beetroot whole, simply trim off the ends and discard them. If slicing, peel the beetroot first and then cut them into wedges.
- Use small beetroot if leaving them whole. If they're large, they'll take a very long time to cook.
- Place the beetroot in a baking dish and drizzle with olive oil. Use about 1 tablespoon (15 ml) of olive oil and toss the beetroot, coating it with olive oil. Sprinkle salt and pepper over the beetroot. Tightly cover the baking dish with aluminum foil.
- Place the beetroot in the oven. Roast it for about 35 minutes. Then, remove the foil and roast for another 15 to 20 minutes.
- Test the beetroot. Poke the beetroot with a fork or knife. It should be tender enough that the utensil easily slides in and out. If it is hard to poke or gets stuck, the beetroot needs to roast longer.
Remove the beetroot from the oven and season to taste. Roasting beetroot brings out its natural sweetness. Try drizzling it with a little balsamic vinegar and serve with crusty bread.[8]
Community Q&A
- QuestionHow long does it take to cook the beetroot in the microwave?
Community AnswerMicrowave one beet on high for 5 to 10 minutes, depending on its size. Add 2 to 3 minutes of cooking for each additional beet. To ensure even cooking remove from the oven and wrap in foil – the beets will continue cooking inside the foil. Let them rest for 3 to 5 minutes before unwrapping and peeling. - QuestionWhen I cook the beetroot, how can I further utilize the cooked water?
Community AnswerYou could water your plants with it. - QuestionCan I freeze cooked beetroot?
Community AnswerSince beets are almost exclusively used in a cooked form, which means that losing the raw texture is less important, they do freeze fairly well.
Tips
- Slice beetroot very thinly before roasting to create beet chips. You may want to turn them halfway through the cooking time.Thanks
- If you have a juicer, try juicing raw beets. Add apple juice for a slightly sweet and nutritious juice cocktail.Thanks
- Add shredding beetroot to cakes and brownies. It'll create a soft, moist texture.Thanks
Things You'll Need
- Steamer for steaming method
- Heavy-based saucepan and colander for boiling method
- Baking dish and aluminum foil for roasting method
- Beets
- Vegetable peeler, optional
- Cutting Board
- Paper towels, optional
- Knife
- Olive oil, optional
- Salt and pepper, optional
References
- ↑ http://www.webmd.com/diet/how-to-eat-more-vegetables/keep-nutrients-in-vegetables
- ↑ http://www.marthastewart.com/1075090/how-steam-beets
- ↑ http://www.marthastewart.com/331835/4-ways-to-cook-beets
- ↑ http://life.gaiam.com/article/recipes-easiest-steamed-beets-and-red-beet-and-feta-salad
- ↑ http://www.marthastewart.com/331835/4-ways-to-cook-beets
- ↑ http://www.marthastewart.com/316619/boiled-beets-with-sauteed-beet-greens
- ↑ https://www.weeklytimesnow.com.au/country-living/food/how-to-cook-beetroot/news-story/71a47fb99736dad46dc8afbf5ba9613e
- ↑ http://www.theguardian.com/lifeandstyle/2014/may/24/10-best-beetroot-recipes
About This Article
One way you can cook beetroot is by roasting it in the oven. First, wash the beets and cut off the leafy stalks. Rub some olive oil into each beet, then place the beets on a baking dish. Depending on how big the beets are, roast them in the oven at 425°F (220°C) for 45 minutes to 1 ½ hours. You’ll know the beets are done when they’re tender when you pierce them with a fork. For faster beets, boil them instead. Bring a large pot of water to a boil and add a liberal amount of salt. Wash the beets and cut off the leafy stalks. Then, add the beets to the boiling water and cook them for 20-40 minutes. The bigger the beets, the longer they’ll take to cook. The beets are done once they’re tender. Drain the beets in a colander, and enjoy! For more tips, including how to roast your beetroot, read on!
Reader Success Stories
"I love boiled beetroot but my past experiences with preparing it at home were not good. Now I know what to do and realize that I was not patient enough in the past. I have to give it adequate time to boil. I don't want to lose the nice rich color."..." more
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