How to Cook Beets: Easy Step-by-Step Guides

Preparing fresh beets is so much easier than it seems! From golden beets to red beets to any other fun varietal you discover; these flavorful root veggies add a beautiful flavor and color to everything from light summery salads to savory winter sides. So go ahead and grab a bunch at your grocer or farmer’s market—our simple steps will show you how to prepare beets.

1. Trim off beet greens and stems and store, wrapped in a paper towel, in the refrigerator for later use. (Tip: Beet greens are a delicious substitute for sautéed spinach or arugula. Just rinse well, chop and sauté in olive oil for 2-3 minutes.)
2. Cut off the root just to the bottom of the beet.
3. Lightly scrub the skin with a brush or clean scrub sponge to remove any dirt.

Now that you’ve prepped your beets (easy, right?) you’re likely wondering “Ok, now what is the best way to cook beets?” We’ve outlined a few of our favorite options for how to cook a raw beet from stovetop to steaming, to how to cook beets in the oven. Note: There’s a lot of variability in the size and density of beets, so you may need to cook some longer than others. Just test for doneness by seeing how easily a sharp knife pierces to the center.You want them tender, but not too soft.

Roasting Beets

Roasting is one of the best ways to cook beets because it gives them a rich, dense texture with concentrated flavor. Here’s how to cook beets in the oven:

1. Preheat oven to 425 degrees.
2. Line a baking pan with foil or parchment paper.
3. Drizzle beet halves or beet wedges with olive oil, salt, and pepper.
4. Spread beets on pan and roast for 45 minutes or until fork tender.
5. You can also slow roast beets or beet halves for deeper flavor. Just wrap individual seasoned beets in foil and roast for 60 minutes on the prepared pan.
6. Let beets cool and use foil or paper towel to rub away skins. (Careful, beet juice will stain skin, clothing, and dishtowels.)