How to Cook Beetroot

You can easily cook beetroot using various methods. Steaming is the simplest technique to retain the nutrients inside the beetroot. Boiling is one of the most common methods, and you can use boiled beetroot for other recipes. Additionally, you can roast it to enjoy the beetroot's natural sweetness. You can choose any cooking method that suits your taste.

Prepare the steamer pot. Add water to a depth of 5 cm in the pot and place the steamer basket inside.

Boil the water. You can bring the water to a boil while preparing the beetroot. It is advisable to wear gloves to avoid staining your hands with beetroot juice.

Prepare the beetroot. Wash and scrub the beetroot clean. Use a sharp knife to remove the stem and root ends. It's best to trim the root end before cutting the beetroot into quarters.

• You can leave the skin on the beetroot to preserve its color. The skin will be easier to peel off after steaming.

Place the prepared beetroot into the steamer basket. Make sure the steaming water is boiling. Cover the pot so the steam remains trapped inside.

Steam for 15-30 minutes. For larger beetroots, cutting them into quarters will help them cook more evenly and quickly. You can also slice the beetroot into 1.3 cm thick rounds for faster cooking.

Check the beetroot. Open the lid, then use a fork or knife to pierce the beetroot. If it's cooked, the beetroot will be soft, and the fork/knife will slide in or out easily. If the beetroot is still firm and difficult to pierce, continue steaming for a bit longer.

Remove the steamer pot from the heat. Once the beetroot is tender, you can take the steamer pot off the stove. Let it cool down, then use a paper towel to peel off the beetroot skin.

Season the beetroot if desired. You can use steamed beetroot for other dishes or simply drizzle some olive oil, vinegar, or fresh herbs over it.

• Steamed beetroot can make a great appetizer when paired with strong cheese or grains.

Add water and a pinch of salt to the pot. You can add half a teaspoon of salt to the water to enhance the flavor of the beetroot while boiling. Bring the water to a boil over high heat.

Prepare the beetroot. Wash and scrub the beetroot to remove dirt. Cut off the stem, root, and any other unnecessary parts. You can either boil the whole beetroot or cut it into pieces to speed up the cooking time. You can also peel the beetroot before boiling.

• It's recommended to peel the beetroot before cutting it into 2.5 cm thick pieces.

Place the beetroot into the water. Ensure the beetroot is submerged in water by a few centimeters. Once the water boils, carefully add the whole beetroot or beetroot pieces into the pot. A whole beetroot should be boiled for 45 minutes to 1 hour, while beetroot cut into pieces only needs 15-20 minutes.

• Remove the lid while boiling the beetroot.

Check the beetroot. Open the lid and use a fork or knife to pierce the beetroot. If it’s cooked, the beetroot will be tender, and the fork/knife will easily slide in or out. If the beetroot is still firm and hard to pierce, continue boiling for a bit longer.

Remove the pot from the heat. Once the beetroot is tender, pour out the hot water and fill the pot with cold water. Use a paper towel to peel off the beetroot skin.

Season to taste. You can use boiled beetroot in other recipes or mash it and serve it with butter. Season the beetroot with salt and pepper if desired.

Preheat the oven and prepare the beets. Set the oven to 180ºC or mode 4. Next, wash and scrub the beets. If you prefer to roast them whole, simply cut off the stems and root tips. If you'd like to slice them, peel the beets first and then cut them into wedges.

• Only keep small beets whole. Larger beets take longer to roast when left intact.

Place the beets on a baking tray and drizzle olive oil over them. You can use one tablespoon of olive oil and toss it to ensure the beets are evenly coated. Sprinkle salt and pepper over the beets. Cover the tray tightly with aluminum foil.

Put the tray in the oven. Roast for about 35 minutes, then remove the foil and continue roasting for another 15-20 minutes.

Check the beets. Open the oven and use a fork or knife to pierce the beets. If they are done, they should be tender, and you should be able to pull the fork or knife out easily. If they are still firm and the utensil doesn't go through easily, continue roasting for a little longer.

Take the tray out of the oven and season the beets. Roasted beets naturally have a sweet flavor. You can drizzle a little balsamic vinegar and serve them with crispy bread.

• You can slice the beets very thinly to create crispy beet chips. Be sure to flip the slices halfway through the roasting time.
• Shredded beets can be added to cake or brownie batter. They make the baked goods softer and moister.
• Raw beets can be diced or grated to add to salads or used as a garnish for other dishes. They make the dish look more vibrant and appealing.
• If you have a juicer, you can juice raw beets. Add some apple juice for a refreshing and nutritious drink.

• Steaming pot for the steaming method
• Pot and strainer for the boiling method
• Baking tray and aluminum foil for the roasting method
• Beets
• Vegetable peeler (if available)
• Cutting board
• Paper towels (if available)
• Knife
• Olive oil (if available)
• Salt and pepper (if available)