How To Steam Whole Beets

Ingredients

Saucepan and Basket:

Beets:

Instructions

  1. Rinse beets off in cold water.
  2. Cut off leaves, leaving 1 to 2 inches of stem on the beets, and keep the rootlets (tails) in place.
  3. Arrange prepared beets in single layer in a steaming basket over 1 to 2 inches of water.
  4. Bring the water to a boil then turn heat down to low.
  5. Cover and steam until tender when pierced through with a thin skewer or knife tip.
  6. Steaming time for small beets: 25 to 30 minutes
  7. Steaming time for medium beets: 35 to 40 minutes
  8. Steaming time for large beets: Up to 60 minutes
  9. Remove beets to a cutting board and allow to cool. See notes in "Comment Section" concerning staining from beet juice.
  10. Once cool enough, peel off the skins and cut off the tops and roots.
  11. Slice or cut the beets based on need.

Comments

Beets are available in many colors and sizes. Crimson, gold, orange, white, and candy striped are commonly found in produce sections. Sizes vary from round to long and slender and can be no bigger than the tip of your thumb or as big as your fist.

Beets can also be roasted in the oven or cooked in an Instant Pot.

Click here for cooking beets in an Instant Pot.

Click here for roasting beets.

Beet juices will stain anything they come in contact with. Peel the beets under running cold water or simply wash hands immediately after handling beets. If staining is a big concern you can wear food service gloves while handling the beets.

To freeze: Completely cool beets, cut into slices or cubes and spread out on a flat baking sheet. Place in the freezer for 1 hour. Remove from freezer and place in an airtight container. The process of flash freezing will prevent beets from sticking together while freezing.

Defrost frozen beets in the fridge overnight then use as you would for any regularly cooked beets.

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