Move to the beet. Start with these basics to learn how to cook fresh beets at home-then get creative with your salads, snacks, dinners and more.
How to Cook Beets
Beets are full of nutrients—plus natural sugars that come out in full force when you roast them. Learn about the sweet root veggie you can boil, roast, microwave, slow-cook, pickle or even munch on raw. Seek inspiration from our best beet recipes.
Pickled Beets
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
Beet Salad with Lemon DressingI was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts
Grilled Pizza with Greens & TomatoesThis grilled beet pizza scores big with me for two reasons. It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
Nectarine and Beet SaladBeets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan
Air-Fryer Beets with Orange Gremolata and Goat CheeseMy grandma always grew beets and then pickled or canned them, but I prefer to prepare them differently. These roasted beets with fresh herbs and tangy goat cheese are wonderful in the winter or they can be enjoyed all year. —Courtney Archibeque, Greeley, Colorado
Minted Beet SaladWe have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
Berry-Beet SaladHere's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota
Harvard BeetsTry not to judge beets until you’ve sampled a dish of these sweet, sour and silky Harvard beets. The thick, velvety sauce, vibrant color and assertive flavors will convert any skeptic.
Beet and Sweet Potato FriesOven-baked beets and sweet potatoes put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. —Marie Rizzio, Interlochen, Michigan
Borscht SoupSavor the vibrant flavors of this classic borscht soup, featuring tender beets, vegetables and a tangy beef broth that's sure to warm you up on chilly days.
Citrus & Roasted Beets SaladGlistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors—just add chicken and it's a complete meal. —Peter Eldridge, Clermont, Florida
Pickled Eggs with Beets and Hot Cherry PeppersBecause my grandmother didn't measure anything when she cooked, I had to guess when I decided to duplicate her recipe for pickled eggs with beets. The color becomes more intense the longer they marinate. —Judie Thurstenson, Colcord, OK
Harvest Salad with Cherry VinaigretteMixed greens and plenty of beets make this salad so satisfying, and it's gorgeous to serve for special occasions. —Jaye Beeler, Grand Rapids, Michigan
Fall Garden MedleyI like to make this beet recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. —Krystine Kercher, Lincoln, Nebraska
Winter Beet SaladTo save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. —Taste Recipes Test Kitchen
Pickled Eggs with BeetsEver since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
What To Know Before You Cook Beets
Before you dig into those beautiful beets, read through these good-to-know tips compiled by experts from our Test Kitchen team.
There’s a Difference Between Red and Yellow Beets
Red beets taste slightly more earthy than yellow, or golden, beets. For taste and texture, you can use the colors interchangeably, but if your recipe calls for many different-colored ingredients—like potatoes, beets and carrots—keep in mind that when you stir everything together, red beets will turn just about everything purple. Try yellow beets instead, although they can bleed a bit, too.
How to Store Beets
Cut off greens 2 inches above the beets. Refrigerate greens separately in a sealed plastic bag for up to three days. Refrigerate uncooked beets in an open bag for about two weeks.
You Can Eat Them Raw
You may not want to bite into raw beet like you would an apple, but thinly sliced beet root can add a nice crunch to a dish. Just peel with a veggie peeler. They can be tough (beyond crunchy), so try shaving them with that peeler or cut them into matchsticks. A mandoline slicer works nicely, too. You could even spiralize them! Here are 6 more vegetables you never knew you could spiralize.
Now, Get Cookin’
Click on a link below to learn how to cook the best beets ever.
How to Boil (and Peel) Beets
Boiling beets to remove skin is an excellent way to keep your hands from getting stained. When the beets are cool enough to handle, trim off what’s left of the stem, grab a couple sheets of clean paper towel and hold one in each hand. Then pick up a beet with both hands. Hold the beet firmly and twist your hands in opposite directions. The skin slides right off and you hands stay clean!
Ingredients
- Beets
- Water
Equipment
- Cutting board
- Knife
- Dutch oven
- Paper towels
Step 1: Trim the tops and tails
On a cutting board, cut off the greens to 1 inch and cut off tail of beet.
Test Kitchen tip: Why trim the tops to 1 inch? It helps prevent the color from bleeding into the water.
Step 2: Get boiling
Place beets in a Dutch oven and add water to cover. Bring to a boil, then cook for 30 minutes.
Step 3. Cool ’em down
Remove beets to a bowl of cold water.
Step 4: Easy, breezy peeling
Trim off what’s left of the stem, grab a couple sheets of clean paper towels and hold one in each hand. Pick up a beet with both hands. Hold the beet firmly and twist your hands in opposite directions. The skin slides right off and your hands stay clean!
How to Roast Beets
Ingredients
- 1 lb of beets, scrubbed and tops trimmed to 1 in.
- Olive oil
Equipment
- Heavy-duty foil
- Baking sheet
Roasting beets concentrates their sugars, making them extra tasty. It couldn’t be easier. Place beets on a double thickness of heavy-duty foil (about 24×12-in.); drizzle with olive oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast at 400° for 55-65 minutes or until tender. Open foil carefully to allow steam to escape.
How to Cook Beets in the Oven
Ingredients
- 1/2 lb of beets, scrubbed and tops trimmed to 1 in.
- Water
Equipment
- 13×9 baking dish
Beets cooked this way steam gently, letting them cook through evenly. Place beets in a 13×9-in. baking dish; add 1 in. of water. Bake at 400°, covered, until tender, 40-45 minutes.
How to Microwave Beets
Ingredients
- 2 lbs of beets, scrubbed and tops trimmed to 1 in.
- Water
Equipment
-
- Large microwave-safe dish
Beets cook quickest in the microwave, with a flavor and texture similar to steaming or boiling. Place beets in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high 14-15 minutes or until easily pierced with a fork, turning once; let stand 5 minutes.
How to Slow-Cook Beets
Ingredients
- 3 lbs of beets, scrubbed and tops trimmed to 1 in.
- 1 cup water or stock
Equipment
- 4-qt. slow cooker
Concentrate the sweet flavor of beets by cooking ‘em low and slow. Place beets in a greased 4-qt. slow cooker. Pour about a cup of liquid over the top. Cook, covered, on low 6-8 hours or until beets are tender.
How to Pickle Beets
Ingredients
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons whole allspice
- 1/2 teaspoon salt
Equipment
- Dutch oven
- Knife
- Small saucepan
The sweet, rich flavor of beets springs to life with the addition of vinegar and spices. Try these zippy pickles on sandwiches, potatoes or with fruit or vegetable salads. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving. (Makes 6-8 1-cup servings)
