How to Cook Beets
Beets take a long, slow roast to turn their earthy raw crunch into something tender and sweet, and most of the mess people complain about comes from peeling them before cooking instead of after.
Steps
- 1Preheat the oven to 400°F (200°C).
- 2Scrub the beets under running water and trim the stems, leaving about an inch attached so they don't bleed color while cooking.
- 3Wrap each beet individually in foil, or place them all in a covered baking dish with a splash of water.
- 4Roast for 45-60 minutes for medium beets, up to 75 minutes for larger ones, until a knife slides in with no resistance.
- 5Let the beets cool for about 10 minutes, until they're cool enough to handle but still warm.
- 6Rub the skins off with a paper towel (they should slip off easily); use gloves or wash hands right after to avoid staining.
- 7Slice, cube, or wedge the beets as needed for the dish you're making.
Common mistakes
- Peeling before roasting: raw beet skin is tough to remove and this exposes more surface area to bleed color and dry out.
- Roasting unwrapped and uncovered: exposed beets lose moisture and shrivel before the center cooks through.
- Cutting into a beet before it's fully tender: unlike potatoes, beets don't soften further once removed from heat, so an undercooked center stays crunchy.
- Trimming the stem flush with the root: this lets color and moisture leak out during roasting, leaving flatter flavor and drier flesh.
Equipment
- Baking sheet or dish
- Aluminum foil
- Paring knife
- Paper towels or gloves
FAQ
Is it faster to boil beets instead of roasting them?
Boiling cuts the time to about 30-40 minutes for medium beets, but roasting concentrates their sugars and gives a deeper flavor since none of it leaches into water.
Do I need to peel beets before cooking?
No, cook them unpeeled. The skin protects the flesh and slips off in seconds once the beets are roasted and cooled, versus fighting a peeler on raw beets.
How do I stop beets from staining my hands and cutting board?
Rub warm, cooked beets with a paper towel instead of your bare hands, and use a cutting board you don't mind staining or line it with parchment before slicing.
Can I cook beet greens along with the roots?
Yes, but separately: the greens cook in about 5-7 minutes sautéed like chard, while the roots need close to an hour, so roasting them together overcooks the greens.
How do I know beets are done without cutting them open?
Squeeze the foil-wrapped beet gently with a towel or press with the back of a knife; it should feel like a ripe peach with slight give, and a knife inserted through the foil should meet no resistance.
Need exact temperatures or timing? Check our Time & Temperature Guide →