Four Ways to Cook Beets

256 Ratings
  • 5 40
  • 4 45
  • 3 78
  • 2 65
  • 1 28

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.

Everyday Food, October 2010

Gallery

Read the full recipe after the video.
Advertisement

Ingredients

For Each Method
For Roasted Methods

Directions

Quick-Prep, Slow-Roast Method

  • 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.

    Advertisement
Precut, Fast-Roast Method

  • 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

  • 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

  • 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.

Advertisement

Reviews (4)

256 Ratings
  • 5 40
  • 4 45
  • 3 78
  • 2 65
  • 1 28
Martha Stewart Member
05/30/2018
I only have a toaster oven but I wanted roasted beets. So I did a mixture of the quick roast and slow roast. I knew if I didn't cut them, they would never get done. I peel them and cousin. Which weren't as hard to cut as I thought. Covered them tightly in a dish with salt and olive oil in it. The temperature I put it on was 450°. I started with 25 minutes but that wasn't even close to long enough. So I left them in another 20 minutes.I like my vegetables a little less done they were perfect. I don't really know how you can mess up a beet. I'm sure I could. Haha :) But it turned out well.
Martha Stewart Member
07/23/2015
also? if you're dumb enough to not realize that these are cooking methods, i think you should stay away from the entire kitchen because there are sharp things in there!!!!
Martha Stewart Member
04/19/2014
It's April and I was looking for beet recipes- the last review was left in Feb. Please fix the STEPs as they are not steps but different methods, as the post before mine said. Beets are too wonderful to kill by using all four steps! Hello? anyone there?!
Advertisement
Martha Stewart Member
02/16/2014
These are not steps. These are four methods, to be used separately. If you are not supposed to do one step after another step, they should not be labeled as steps. Disappointing to find this kind of mistake on the Martha Stewart website.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/25/2022