In This ArticleView AllIn This ArticleHow to Prepare ThemCooking ThemHow to Roast Whole BeetsHow to Roast Beet WedgesHow to Grill Beet SlicesHow to Microwave ThemHow to Steam ThemHow to Boil ThemHow to Air-Fry ThemHow to Cook Beet GreensCan You Eat Raw Beets?Beet Nutrition FactsHow to Choose Beets at the StoreHow to Grow Your Own Beets
In This ArticleView All
View All
In This Article
How to Prepare Them
Cooking Them
How to Roast Whole Beets
How to Roast Beet Wedges
How to Grill Beet Slices
How to Microwave Them
How to Steam Them
How to Boil Them
How to Air-Fry Them
How to Cook Beet Greens
Can You Eat Raw Beets?
Beet Nutrition Facts
How to Choose Beets at the Store
How to Grow Your Own Beets
Read More:Surprising Health Benefits of Beets
Pictured Recipe:Beet Salad with Feta & Dill
How to Prepare Beets
When you bring beets home from the store, prepare them for storage unless you plan to cook them right away. Properly stored beets will last longer and have better flavor.
Cut off beet greens, leaving at least 1 inch of stem attached. Save those greens! (We share how to cook beet greens below.)
Wrap the beets lightly in paper towels and store them in a plastic zip-top bag in the refrigerator for up to two weeks.
When you’re ready to cook, remove the beets from the refrigerator and gently scrub them with a vegetable brush to remove dirt and debris. After the beets are washed, prepare them according to your recipe.
Keep in mind that both red and yellow beets are sources of natural dyes, and they will stain anything they touch, including your clothes, kitchen linens, countertops, floors and hands. So handle beets appropriately and wipe up juice quickly using paper towels or cloths you don’t care about ruining. You can also wear latex gloves to protect your skin.
Cooking Beets
No matter which method you choose to cook beets, the possibilities for using them are vast. Use cooked beets in salads, to make hummus or to blend into smoothies. They can be diced for slaw, quartered for a grain bowl or mashed to make a dip or spread. Their thick and chewy texture is even great in a galette or quesadilla.
If you don’t plan to use the cooked beets right away, peel and store them in an airtight glass container for two to three days.
Try These:Our 30 Best Beet Recipes
EatingWell / Ted & Chelsea Cavanaugh
Pictured Recipe:Beet Jerky
Roasted beets are intensely sweet, with subtle mineral flavors. Roasting large whole beets takes almost an hour, so this is a great option on a weekend when you have extra time. However, if you choose smaller beets or cut them up into small uniform pieces, they’ll cook faster.
Dry cleaned beets with a towel to remove excess moisture. Slice off the taproot. In a medium bowl, combine two to three medium beets with olive oil, salt and pepper. Stir to coat.
Wrap the beets in foil and place them on a foil-lined baking sheet.
Roast at 400°F until fork-tender. Adjust the time based on the size beet: 30 to 45 minutes for medium beets or 40 to 60 minutes for larger ones.
Remove the beets from the oven and let cool for 15 to 20 minutes. Trim off stems and peel off the skin.
Try These:Healthy Roasted Beets Recipes
Pictured Recipe:Honey-Roasted Beets
Cutting beets into quarters or wedges will speed up roasting time but still produce an intensely sweet flavor.
Dry cleaned beets with a towel to remove excess moisture. Trim the remaining stems and remove the taproot. Cut the beets into wedges or quarters. Toss with olive oil, salt and pepper.
Place the beet wedges in a single layer on a foil-lined baking sheet. Roast at 400°F until fork-tender, 20 to 30 minutes.
Remove the beets from the oven and let cool for five to 10 minutes. Peel off the skin.
If you like roasted beets, you’ll love them grilled. Beets put directly on a grill grate sear and caramelize for a slightly smoky-sweet flavor. You won’t get the same effect if you put them in foil—they’ll be more like steamed beets. Grilled beets are a perfect substitute for any recipe calling for roasted beets.
Prepare a grill for medium-low heat (about 325°F).
Meanwhile, clean and dry 3 to 4 medium beets with a towel to remove excess moisture. Peel and cut each beet across the width into 1/4-inch-thick slices, revealing the beet’s showy concentric circles. Place slices in a medium bowl with a little olive oil. Stir to coat.
When the grill is ready, place the beets on the grate and lightly salt them. Cook for 8 to 10 minutes and carefully flip them over, then cook for another 8 to 10 minutes. Remove the beets from the grill when fork-tender. Serve hot or at room temperature.
EatingWell / Leigh Beisch
Pictured Recipe:Bitter Greens Salad with Beets & Oranges
How to Microwave Beets
Microwaving beets is one of the fastest ways to cook them, and they will retain a lot of earthy beet flavor. Small to medium beets are ideal for this beet-cooking method. Large beets may turn rubbery on the outside before the inside is tender enough to eat.
Place cleaned beets in a microwave-safe dish. Add enough water to cover the bottom of the dish. Cover with plastic wrap.
Microwave on high until fork-tender, 12 to 15 minutes, turning once.
Let stand for five minutes. Remove the taproot, trim the stems and remove the skin.
Pictured Recipe:Quick Pickled Beets
How to Steam Beets
Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they’re not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.
Remove the remaining stem and taproot from the cleaned beets.
Cut each beet into 1/2- to 1-inch cubes or wedges.
Bring a small amount of water to a rolling boil in a large stockpot. Place a steamer basket in the pot so its bottom rests above the water level.
Put the beet pieces in the basket, cover the pot and steam until fork-tender, 10 to 15 minutes for smaller pieces or 20 to 30 minutes for medium and large ones.
Remove the beets from the basket and let cool for five to 10 minutes. Remove the skin.
How to Boil Beets
Boiling produces tender beets with a less intense flavor. It also pulls a great deal of color from the root vegetables into the hot water. That’s OK for flavor but be mindful that the color of the beet may change a bit in the process.
Trim off the remaining stem and taproot from the cleaned beets. Place the beets in a large saucepan and cover with water.
Bring to a boil, then reduce heat and simmer until fork-tender, 25 to 35 minutes for medium beets or 45 minutes to one hour for large beets.
Immediately move the cooked beets into ice-cold water and peel off the skins.
Alexandra Shytsman
Pictured Recipe:Crispy Beet Fries with Feta
How to Air-Fry Beets
Preheat air fryer to 400°F for five minutes.
Peel and cut two large beets into 1/2-inch-thick sticks for fries; toss in a medium bowl with oil, salt and pepper.
Working in batches if needed, carefully transfer the beets to the fryer basket; cook, tossing once, until golden brown and crispy, 15 to 20 minutes.
Transfer to a serving plate; repeat with remaining beets, if needed.
7 Vegetables You Can Eat from Root to Stem
Pictured Recipe:Roasted Beet Salad
After removing the beet greens from the bulbs, wash each leaf and pat dry. Slice the leaves and stems, separating the two as you cut.
In a large skillet over medium-high heat, warm olive oil and sauté minced garlic. Add the stems and cook for 2 minutes. Add the leaves and 2 tablespoons chicken (or vegetable) broth. Cook for 2 minutes, stirring frequently. Season with salt and pepper. Serve warm.
Pictured Recipe:Spiralized Beet Salad
Yes, raw beets and beet greens are used in a variety of ways. Raw beet greens can be thinly sliced and used in a salad. Raw beets can be tough, so they must be sliced or grated ultra-thin to be crispy and edible. They’re great in slaws, salads and relishes.
Raw beets can also be spiralized. A spiralizer twists the beet into long, thin strands, which are chewy and crisp. Beet noodles can be served raw or tossed in a bit of creamy dressing or light vinaigrette.
10 Vegetables You Didn’t Know You Could Spiralize
Beets are high in natural sugars, but they’re also chock-full of vitamins and minerals and make a healthy addition to many meals.
According to theUSDA, a cup serving of raw beets contains:
They also supply nitrate, a nutrient that’s been shown to enhance exercise performance.
Beets are a great source of antioxidants, too. They have anti-inflammatory properties, which can help reduce damage to muscles and organs. They may also help protect your blood vessels from damage and reduce blood pressure.
Learn More:17 Beet Recipes You’ll Want to Make Forever
Eric Wolfinger
Pictured Recipe:Beet Carpaccio with Truffles
Beets range from radish-size bites to fist-size bulbs. For most preparations, small to medium beets are appropriate. Large beets are good for roasting because they can take the long, slow heat while staying toothsome and tender.
Whether they’re red beets or golden beets, look for mostly unblemished ones, without cuts or dents in the skin. Whole beets should ideally still have the taproot, a long, thin root that hangs from the bottom of the beet.
If the beet greens are still attached, look for vibrant, fresh leaves, not wilted. Even if you don’t plan to cook the beet greens, the leaves will give you an idea of how fresh the beets are.
Healthy Beets Side Dish Recipes
Beets are quite easy to grow if you have space for them to expand. Plant beets in the spring, just after the ground thaws. The bulbs prefer loamy soil (a moist mixture of dirt and sand), and they need some growing room. Plant seeds 1 inch deep about every 4 inches. Keep them in the sun and water consistently.
In about 8 to 10 weeks, your seeds will have transformed into beautiful beets, and they will be ready for harvest. You can start the process over again in the late summer for a wonderful fall crop.
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