How to Cook Beets On the Stovetop | Easy Recipe with Photos (2024)

FAQs

What is the best cooking method for beets? ›

Steaming: Steaming is a great way to cook beets while retaining their nutritional value. To steam beets, first, scrub them clean and trim off the greens and tail. Place them in a steamer basket over a pot of boiling water and steam for 30-40 minutes, or until they are tender.

Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).

Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes. Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole. Incidentally, to get beet stains off your hands, wet them, rub them with coarse salt, then wash with soap.

Add a pinch of salt to enhance the flavor. Bring the water to a boil, then reduce the heat to a simmer and cook the beets until they are tender when pierced with a fork. The cooking time will vary depending on the size of the beets, but it typically takes about 45 minutes to an hour.

Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.

Aita's favorite (and least messy) way to make beets is to roast them under a thick layer of salt. The salt draws out moisture, which will reduce the amount of juice, he explains. To do it, you'll need about a pound of kosher salt for every pound of beets you use.

Keep about 1 inch of the stem attached to the beet to prevent loss of nutrients as it boils. Place prepped beets in a large saucepan and cover with water. Add a large pinch of salt. Bring water to a boil over high and cook beets at a rolling boil, until tender when pierced with a fork, 30 to 45 minutes.

Roast Them

Roasting is an overall healthy cooking method with minimal vitamin loss, particularly vitamin C. Roasted beets are rich and sweet with slight mineral flavors. Remember to avoid long cooking times and high temperatures, as these can reduce nutrients. Try using smaller bulbs if you want to prepare them faster.

Directions. Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour.

Is it better to cook beets or eat them raw? ›

Raw beets contain more vitamins, minerals and antioxidants than cooked beets (yes, you can eat beets raw!). Like many vegetables, the longer you cook beets—especially in water—the more the colorful phytonutrients leach out of the food and into the water.