4 Ways to Cook Beets

Use any one of these four methods to prepare beets for recipes that call for them to be roasted, steamed, or boiled. Try the slow-roast method for Beet Salad with Arugula and Oranges, or try the fast-roast method for Roasted Beets with Mint-Yogurt Sauce.

4 Ways to Cook Beets

Source: Everyday Food, October 2010

Ingredients

For Each Method

  • 1 bunch beets (about 1 1/2 pounds), scrubbed

For Roasted Methods

  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper

Directions

Quick-Prep, Slow-Roast Method

  1. Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with oil and season with salt and pepper. Cover dish tightly with foil; roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins.

Precut, Fast-Roast Method

  1. Preheat oven to 450 degrees. Place beets (peeled and cut into 1/2-inch wedges) on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a knife, 25 to 30 minutes.

Steamed Method

  1. Set a steamer basket in a saucepan with 2 inches simmering water. Add beets (peeled and cut into 1/2-inch pieces). Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes.

Boiled Method

  1. Place beets (peeled and cut into 1-inch pieces) in a large pot of boiling salted water. Reduce heat to a simmer and cook until beets are tender when pierced with a knife, 15 to 20 minutes; drain.

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