How to Cook Beets

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Although there are numerous ways to cook beets, my preferred method is to boil them. It’s simple and the skins slip off easily.

How to select

Whether choosing red or golden, choose beets that are firm and free of bruises or major blemishes.

When boiling beets, they should never be cut as they will bleed and lose flavor. Choose beets of uniform size so they will cook in the same amount of time. Small beets can be done in 15 – 20 minutes while large beets can take up to an hour or longer. Also how old the beets are will affect their cooking time. Young beets, picked during their growing season cook much faster than beets purchased during the winter.

Beets can be purchased with or without tops. When the beets are young, the greens are edible and can be cooked separately. Towards the end of their growing season the greens tend to get tough. (how to cook beet greens)

To prepare for cooking

If you have beets with the greens still attached, trim the greens from beets, leaving about 3mm/1″ of the tops attached. Do not cut off the root. Scrub with a vegetable brush and cook with the skin on to retain color. Cook only until tender. If overcooked, the flavor and color will be lost. To cool quickly, run beets under cold water and the skins will slide off.

What kind of pot

Choose a large pot with lid that will allow you to cover the beets with water while allowing room for the water to boil without splattering the stove.

Can you eat beets raw

Yes and they are delicious raw! A great way to prepare raw beets is with a spiralizer or the small julienne attachment of a mandolin. Raw beets can be a garnish or put in a salad.

Instructions Start

Instructions

  1. If beets have the greens still attached, cut these off leaving about 3mm/1″ attached to the top of the beet. Leave the root end intact.
  2. Give beets a good scrub and leave them whole.
  3. Add beets to a pot and cover them with water. Put on lid and bring to full rolling boil. Turn down heat and continue cooking until beets are fork tender. Small beets about 10-15 minutes. Medium beets about 20-25 minutes. Very large beets up to an hour or longer.
  4. Strain beets and run under cold water, using fingers to slip off peels and break off stems and roots, (or cut them off with a knife).
  5. Store beets in a fridge, in an airtight container for up to 5 days.