Four Ways to Cook Beets

3.0

(256)

4 Reviews

By

Martha Stewart

Updated on July 25, 2019

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.

Ingredients

For Each Method

For Roasted Methods

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.

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.

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.

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.

Marcus Nilsson

Originally appeared: Everyday Food, October 2010