How to Roast and Prep Beets: Simple Methods for Tender, Flavorful Roots

Many people avoid cooking beets (also called beetroots) at home because they seem messy or intimidating. But beets reward the effort: they’re sweet, silky, and richly textured. With a few simple techniques, cooking beets is straightforward and satisfying.

Here’s a clear, practical guide to buying, storing, preparing, and enjoying beets.

What Are Beets?

Beets are the taproot of the beet plant and a nutritious root vegetable. Their flavor is sweet with an earthy undertone that becomes more pronounced with cooking.

They come in several colors: deep red is most common, but you’ll also find yellow (golden) beets and striped varieties such as Chioggia, which reveal attractive concentric rings when cut. The rings in striped beets may fade with cooking.

Size varies from small baby beets, about 1–1½ inches across, to larger roots that can reach 6 inches or more. Beets larger than about 3–4 inches may be woody or fibrous, so choose moderate-sized roots for the best texture.

What Do Beets Taste Like?

Different types have subtle taste differences but are generally interchangeable. Red beets tend to be deeply sweet and earthy. Golden beets are usually milder and less earthy, with a slightly gentler sweetness. Flavor and sweetness can vary from beet to beet.

FAQS

How to Store Beets

Remove the greens before storing to help the roots keep longer. Store unwashed beets loosely wrapped in plastic in the refrigerator for up to two weeks. Preserve the greens separately and use them within a day or two, as they wilt quickly.

Cooked beets keep well in the fridge for several days and are convenient to have on hand for salads and platters. Beets can also be frozen in airtight containers for longer storage.

How To Cook Beets

Beets can be roasted, steamed, boiled, or eaten raw. Roasting concentrates their sweetness and is a favorite method. You can cook beets with their skins on and peel afterward—the skins usually slip off easily after cooking. Raw beets, thinly sliced or shredded, add crunch and color to salads. Cooked beets are also excellent for pickling.

How to Roast Beets

1. Preheat the oven to 400°F. Scrub beets to remove dirt. Trim the tops close to the root and snip the root tip.

2. Wrap each beet in foil (or group small beets together) and place on a baking sheet to catch any drips. Roast 50–60 minutes for medium-sized beets, or until a knife slides easily into the center. Adjust time for larger or smaller roots.

3. Allow beets to cool until manageable, then rub or peel the skins off with a paper towel or paring knife. Slice, dice, or serve whole as desired.

How Do You Cook Beet Greens?

Beet greens are edible and versatile. Treat them like chard or collards: wash thoroughly, then sauté with olive oil, garlic, and a pinch of salt, or blanch and add them to soups, stews, or grain bowls. Chop the stems and leaves separately if stems need longer cooking.

How Do You Remove Beet Stains From Hands?

Beets, especially red ones, can stain skin. The color usually lifts with vigorous washing using warm water and soap. Lemon juice or a gentle scrub with baking soda can help. Wearing gloves prevents staining if you prefer.

How Can I Make Sure Beets Don’t Stain My Counter?

Use a stain-resistant surface like a metal baking sheet, or line your work area with disposable parchment or plastic to protect counters. Red beets can tint nearby ingredients and surfaces, while golden beets are less likely to leave strong color.

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Beet Recipes to Try

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With a few simple steps—choosing the right roots, storing them properly, and using roasting, steaming, or quick pickling—you can make beets a regular, delicious part of your cooking repertoire. Don’t discard the greens, and expect beautiful color and a sweet, earthy flavor that pairs well with citrus, cheese, grains, and robust herbs.