Updated: Mar. 20, 2019
Learn how to cook beets (or beetroot) and you'll reap a wealth of health benefits that may surprise you.
Photo: Dawn Damico/Shutterstock
Confession: For most of my life, I thought beets tasted like dirt and refused to eat them. Then, I tasted Golden Beet Curry Risotto with Crispy Beet Greens. Bells rang. Angels sang. And my love affair with beets began to take root. As with any new relationship, I wanted to know more about this mysterious vegetable I’d ignored for so long, so I did my due diligence. Once I discovered how to cook beets and their amazing health benefits, the rest was history.
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Hello, Beets
Also known as beetroot, these bulbs with leafy tops are generally available year-round in the familiar red, yellow (golden) or striped varieties, but they’re tastiest from November to March. You can eat both the bulb and the greens. The flavor hovers between carrots and earthy wild mushrooms, with golden beets having a sweeter, more delicate flavor than red beets, and striped, or candy cane beets, having a milder taste. Beets are low in calories and have zero cholesterol, giving them major points on my list of desirable traits. You can also buy canned beets, but that’s a compromise I’m not willing to make this early in the relationship.
Need a spot-on beet recipe? We’ve got plenty right here.
Photo: Shutterstock/Alice Day
How to Purchase, Prep and Store Beets
Purchase beets that have crisp, fresh greens, firm bulbs and smooth skin (smaller bulbs are usually more tender). Remove all but two inches of greens (to avoid releasing juice from the bulb that can stain). Wash the bulb and greens separately. Store the bulbs in plastic wrap in the crisper drawer for up to 10 days. Store greens in plastic up to 2 days. Did you know beet greens have more iron than spinach? Another check mark in the win column. When working with beets, cover your work surface with plastic wrap to avoid stains.
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How to Cook Beets
If you’ll be eating beets raw, you’ll want to peel off the hard outer skin with a vegetable peeler. Fresh, raw beets can be finely grated into salads for color or used as a garnish for soup. But beets are usually roasted, boiled or steamed and cut into thin slices, cubes or chunks as in this Winter Beet Salad recipe. In fact, beet salads are so trendy these days that it’s hard to find a restaurant menu without one.
Pro tip: Avoid staining your hands with beet juice by peeling beets under cold running water, or use rubber gloves. If your hands do get stained, try rubbing them with lemon juice to remove the stain.
There’s no need to peel beets if you’re going to cook them because the skin is easily removed once cooked. My preferred method is to roast beets, which concentrates their flavor and boosts their sweeter side. Wash and wrap them in aluminum foil and place them in a 400° oven for 40–60 minutes, or until fork tender. Allow the beets to cool, then place them in a paper towel in one hand and use a second paper towel to rub off the skin. (Or you can try this Roasted Beet Wedges recipe.)
Pro tip: To cook beets in a slow cooker, wrap each beet in foil and place in a single layer into the bowl (generally about 4 to 5 medium beets in a large slow cooker). Cover and cook on high heat until tender, about 4 to 6 hours. Peel the beets and chop to use in other dishes.
Beet juice is a popular drink among the healthy set, and is a colorful addition to smoothies. To squeeze the juice from a beet, finely grate it onto cheesecloth that’s been set over wax paper. Gather all the gratings up into the cheesecloth, twist it tightly and squeeze the juice into a measuring cup. The flavor will be intense, so blend it with other fruit and vegetable juices. (And don’t panic if your urine turns pink—it’s perfectly natural.)
Pro tip: Beet juice can be used as a natural dye to tint cake icing or to add color to sauces, jams, jello—or even ice cream.
My mother loves pickled beets, and while my passion doesn’t extend that far yet, I am willing to try Beet Salad with Lemon Dressing or Beet and Sweet Potato Fries. Want more in-depth info on how to cook beets? See this article.
Pro tip: Beets pair well with many spices, including anise, caraway seeds, fennel, ginger and savory.
Photo: Shutterstock/yonibunga
Health Benefits of Beets
The list of beets’ health benefits is long and impressive, but here are some of the highlights. One red flag, however: If you have kidney or gallbladder problems, or are taking an anti-coagulant medication, discuss the effects of eating beets with your doctor first.
Boost Your Workout: Increase your energy and stamina during exercise by consuming three to five beets or beet juice about two to three hours before working out. Beets’ high nitrate content turns into nitrous oxide which improves oxygen uptake and relaxes blood vessels for better circulation, enhancing the body’s tolerance to and endurance for high-intensity exercise.
Reduce the Risk of Heart Disease: Beets contain betaine and folate which help lower the levels of hom*ocysteine in the blood, reducing the risk for artery damage, heart disease and stroke. Betaine also helps reduce the accumulation of fat in the liver and helps fight inflammation.
Prevent Birth Defects: Pregnant moms may want to add beets to their diet. Beets’ high levels of folate help reduce the chance of birth defects and aid in spinal column development.
Ward off Cancer: The pigment that gives beets their beautiful color, betacyaninis, is also an antioxidant that may help protect against the growth of cancerous cells.
Protect Your Eyes: My father had macular degeneration, so I was happy to learn that beets are an excellent source of beta-carotene, lutein and zeaxanthin. These work together to help prevent the retinal detachment common with macular degeneration as well as help prevent age-related blindness.
Try ’em, You’ll Like ’em!
Probably the most famous dish associated with beets is Russian Borscht Soup, which I actually tasted for the first time while in Russia. I was glad I had begun my affair with beets beforehand or I might have passed it up (the dollop of sour cream on top didn’t hurt, either). So am I going to be spending more time with beets in the future? You bet. And if you don’t know how to cook beets, or thought you didn’t like them, like me, this collection of our best beet recipes is for you.
Our Best Beet Recipes
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Pickled BeetsThe 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 CarolinaGet Recipe
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
This 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
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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
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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
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Honey Beet BreadIf you have any leftovers from dinner, you'll find this savory beet bread makes great sandwiches, too. —Nancy Zimmerman, Cape May Court House, New JerseyGet Recipe
Taste of Home
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
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Taste of Home
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
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Harvard Beets Recipe photo by Taste of Home
Harvard BeetsThis pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland
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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
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Russian Borscht SoupWith beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. —Ginny Bettis, Montello, Wisconsin
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Roasted Beet WedgesThis beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin
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Glistening 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
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Pickled Eggs with Beets and Hot Cherry Peppers Recipe photo by Taste of Home
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
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Red Flannel StewWhen I was a child, every Saturday night was red flannel night. Grandpa and I wore our red flannel long underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We’d eat this beet stew spooned over fluffy southern-style biscuits. Grandma learned to make the stew from earlier generations of our family. —Kathy Padgett, Diamond City, Arkansas
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Taste of Home
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
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Taste of Home
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
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Taste of Home
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 of Home Test Kitchen
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Pickled Eggs with Beets Recipe photo by Taste of Home
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
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