How to Cook Beets


  • Margarine or Butter (optional)
  • Beets (washed)
  • Pot (large)
  • Bowl/Pan (cold water)
  • Knife (Sharpened)

Step 1

Clean and wash the fresh beets and their tops good. You will find there is dirt and debris still on the beets. This is the case whether you grow them in your garden; buy them from the farmer’s market, or from your local grocer. Local stores do a rinse but you should always wash the beets again before you use them. Every time.

After you have rinsed the beets and tops off, use your sharp knife to take off the tops. Cut at 3 inches from the bottom. When the tops are on while cutting the beets tend to bleed less. It also allows you to keep a firm grip when cutting and peeling.

Put some water in a large pot. Add the fresh beets to the water. Bring the beets to a boil over low heat. You want to cook the beets slowly so the water does not completely evaporate while they are cooking. They will need quite some time to soften and cook. The smaller the beet the less time it will take to cook. Generally, a 3 to 4 inch beet requires more time.

When the beets are soft, poke the beet with a knife that has been sharpened or a skewer to test for tenderness. Take the pot of boiling beets off the water and drain into a bowl of cold water.

Put the beets in a bowl of cold water. Hold each beet by the tops. You will notice they are soft. Pull downward. The outside peel of the beet can easily be removes. There may be some sticky pieces, rub over these spots. Put the new peeled beets in a separate container. The beets will be warm so take caution when peeling the beets.

Step 2

When you have completed peeling all the beets and they are in a separate, store them properly. If you are not going to use them immediately, use plastic wrap or a tight fitting lid to cover the beets. Reheat the beets using the microwave. You can add a few dollops of margarine or butter to add to the flavor. You can dice them if you have to make more than one serving. Dice the beets after they are completely cool.

Step 3

All of the fresh, cooked beet is edible. The tops that you cut off previously, can also be cooked until soft and eaten as well. Put some of the juice away to help if you have to reheat the beets. Drain the tops when they are tender. Test them with a fork. Add them to a pan with a bit of oil and simmer the tops. Season.

Filed Under: Food & Cooking


About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

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