Raw beets become tender and sweet when you roast them whole in their skins, then slip the peels off easily with your fingers. Learning how to cook raw beets is simpler than you think, and it opens up a world of earthy, vibrant dishes. Whether you prefer roasting, boiling, steaming, or even microwaving, this guide covers every method with clear steps.
Beets are packed with nutrients and add a beautiful color to salads, sides, and soups. The key is to treat them gently so they retain their natural sweetness and texture. Let’s start with the most popular method.
How To Cook Raw Beets: Roasting Method
Roasting brings out the beet’s natural sugars, creating a caramelized, rich flavor. It’s the best method for salads or eating them as a side dish.
Preparing Beets For Roasting
First, scrub the beets clean under running water. Do not peel them yet—the skin protects the flesh during cooking. Trim the leafy tops to about an inch above the beet, leaving a small stub. This prevents the beet from bleeding out its color and moisture.
If the beets are large, cut them in half or quarters so they cook evenly. For small to medium beets, leave them whole.
Roasting Steps
- Preheat your oven to 400°F (200°C).
- Place the prepared beets on a large sheet of aluminum foil.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Wrap the foil tightly around the beets to form a packet.
- Place the packet on a baking sheet and roast for 45 to 60 minutes, depending on size.
- Check doneness by piercing with a fork—it should slide in easily.
Once roasted, let the beets cool slightly. Then use your fingers or a paper towel to rub off the skins. They’ll slip right off. Slice or dice as needed.
Roasting Tips
- Wrap each beet individually if you want to avoid color bleeding.
- Add herbs like thyme or rosemary for extra flavor.
- For faster cooking, cut beets into 1-inch cubes and roast on a parchment-lined sheet for 25–30 minutes.
Boiling Raw Beets
Boiling is a classic, no-fuss method. It’s great if you need tender beets for soups or purees. The downside is that some nutrients leach into the water, but the flavor remains mild and sweet.
How To Boil Beets
- Wash the beets thoroughly, leaving the skin and root intact.
- Place them in a large pot and cover with cold water by at least an inch.
- Add a tablespoon of vinegar or lemon juice to help preserve the color.
- Bring to a boil, then reduce to a simmer.
- Cook for 30 to 45 minutes for medium beets, or until fork-tender.
- Drain and let cool. The skins will slide off easily under running water.
Boiled beets are softer than roasted ones, making them perfect for blending into hummus or borscht. They also slice neatly for salads.
Boiling Time By Size
- Small beets (1–2 inches): 20–30 minutes
- Medium beets (2–3 inches): 30–45 minutes
- Large beets (3+ inches): 45–60 minutes
Steaming Raw Beets
Steaming preserves more nutrients than boiling and keeps the beets firm yet tender. It’s a good middle ground between roasting and boiling.
Steaming Steps
- Wash and trim the beets, leaving the skin on.
- Cut larger beets into halves or quarters for even cooking.
- Place a steamer basket in a pot with an inch of water. Make sure the water doesn’t touch the basket.
- Bring the water to a boil, then add the beets to the basket.
- Cover and steam for 25 to 40 minutes, depending on size.
- Test with a fork—they should be tender but not mushy.
Let them cool, then peel. Steamed beets work well in grain bowls or as a simple side with butter and herbs.
Steaming Vs. Boiling
Steaming takes a bit longer than boiling but keeps more color and nutrients. The texture is firmer, which is ideal if you want beets that hold their shape in a salad.
Microwaving Raw Beets
Short on time? Microwaving is the fastest way to cook raw beets. It’s not as glamorous, but it works perfectly for weeknight meals.
How To Microwave Beets
- Scrub the beets clean and trim the tops.
- Pierce the skin several times with a fork to let steam escape.
- Place the beets in a microwave-safe bowl with a few tablespoons of water.
- Cover the bowl with a microwave-safe plate or plastic wrap (leave a small vent).
- Microwave on high for 5–7 minutes per beet, depending on size.
- Check after 5 minutes—add time in 1-minute increments until tender.
Let them rest for a minute before peeling. The skins will come off easily. Microwaved beets are softer and best used in purees or dips.
Microwave Timing Guide
- 1 small beet: 4–5 minutes
- 1 medium beet: 6–8 minutes
- 2–3 medium beets: 10–12 minutes
Pressure Cooking Raw Beets (Instant Pot)
If you own a pressure cooker, this method is a game-changer. It cooks beets in a fraction of the time with minimal water, preserving flavor and nutrients.
Instant Pot Instructions
- Wash and trim the beets, leaving the skin on.
- Place a trivet or steamer basket in the Instant Pot.
- Add 1 cup of water.
- Arrange the beets on the trivet.
- Close the lid and set the valve to sealing.
- Cook on high pressure for 15–20 minutes for medium beets.
- Allow a natural release for 10 minutes, then quick release any remaining pressure.
Let the beets cool, then peel. They come out perfectly tender and sweet. This method is great for meal prep since you can cook a large batch at once.
Pressure Cooker Timing
- Small beets: 10–12 minutes
- Medium beets: 15–20 minutes
- Large beets: 20–25 minutes
How To Peel And Cut Cooked Beets
Peeling cooked beets is easy once they’re cool enough to handle. The skin should slide off with minimal effort. If it doesn’t, use a paring knife to gently scrape it away.
To avoid staining your hands, wear disposable gloves or rub your fingers with lemon juice before handling. You can also hold the beet under cold running water while peeling.
Cutting Techniques
- Dicing: Cut into 1/2-inch cubes for salads or roasting.
- Slicing: Use a mandoline for even rounds, perfect for layering.
- Wedges: Cut into quarters for a rustic presentation.
Store peeled, cut beets in an airtight container in the fridge for up to 5 days. They’re ready to add to any dish.
Common Mistakes When Cooking Raw Beets
Even simple methods can go wrong. Here are pitfalls to avoid:
- Cutting before cooking: This causes color loss and uneven cooking. Always cook whole when possible.
- Overcooking: Beets become mushy and lose sweetness. Check doneness early.
- Skipping the salt: A little salt in the water or oil enhances the beet’s natural flavor.
- Not cooling before peeling: Hot beets are harder to handle and the skin sticks more.
How To Use Cooked Beets
Once you’ve mastered how to cook raw beets, the possibilities are endless. Here are simple ideas:
- Toss diced beets with goat cheese, walnuts, and balsamic vinaigrette.
- Blend into a smoothie with yogurt, banana, and ginger.
- Puree with garlic and tahini for a vibrant beet hummus.
- Add to soups like borscht or minestrone.
- Slice and layer on sandwiches or flatbreads.
Beets pair well with citrus, herbs like dill and mint, and tangy cheeses. Their earthy sweetness balances bold flavors.
Frequently Asked Questions
Do I Need To Peel Beets Before Cooking?
No. It’s easier to peel them after cooking because the skin slips off. Peeling raw beets is messy and time-consuming.
Can I Eat Beet Greens?
Yes, beet greens are edible and nutritious. Sauté them like spinach or add to soups. Wash them thoroughly before use.
How Long Do Cooked Beets Last In The Fridge?
Cooked beets last 5 to 7 days in an airtight container. You can also freeze them for up to 3 months.
Why Are My Beets Bitter After Cooking?
Bitterness can come from overcooking or using old beets. Fresh, young beets are sweeter. Adding a pinch of salt or acid (lemon juice) helps balance flavors.
Can I Cook Beets In A Slow Cooker?
Yes. Place washed beets in a slow cooker with 1/2 cup water. Cook on low for 6–8 hours or high for 3–4 hours. They’ll be very tender.
Now you have all the tools to cook raw beets with confidence. Choose the method that fits your time and taste, and enjoy this versatile root vegetable in your meals.