How to Cook Beetroot: 15 Steps (with Pictures)

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How to Cook Beetroot: 15 Steps (with Pictures)
How to Cook Beetroot: 15 Steps (with Pictures)

Everyone loves beets, and no wonder! It contains many minerals and vitamins, goes with a million recipes and, when well prepared, tastes delicious. You can do a lot of things with this vegetable, but the most interesting way is to cook it - it leaves it very soft, but without removing its natural juices. All you need to do is fill a large pot with water and the beets, add a little vinegar or lemon juice, and put everything on a low heat for 30 to 45 minutes. Come on?


Part 1 of 3: Cleaning and Cutting Beetroot

Boil Beets Step 1

Step 1. Choose beets that are about the same size

The larger the beets, the longer they will take to cook. With that in mind, choose similar vegetables so that the result has a consistent texture.

  • You can cook beets of any size, but everything is easier when they are medium - since the process is fast and the flavor is preserved.
  • Don't buy beets that are crumpled, wrinkled, or stained when you go to the grocery store. All of this indicates that the vegetable has passed the point.

Step 2. Cut the stem and leaves from the beets

Place each beet on a kitchen board and run a sharp knife across the tip where the stalk begins. Leave about 1.5 cm of it intact so as not to remove any edible part of the vegetable itself.

  • Put a lot of force on the knife, because beets are pretty tough when they're raw. And be careful not to cut yourself!
  • If you prefer, you can save the beet leaves for use in other recipes (as you would with spinach, kale, and so on).
Boil Beets Step 3

Step 3. Cut the roots of the beets

After cutting the stem and leaves, turn each beet over and repeat the process at the base, where the root is. Place the knife at the very tip so as not to waste the juicy part of the vegetable.

  • Skip this step if the beets you bought were rootless.
  • Beetroot is technically edible, but many people discard it because of the harder texture. Still, try it out freely in your recipes!


If some of the beetroot's internal juice leaks onto the kitchen board, cut a lemon in half and rub some of it hard on the discolored area. Together, friction and acid help to remove pigments and prevent the stain from sticking together.

Step 4. Rub a vegetable sponge over the beets to remove excess dirt

Carefully sponge the husk of each beet in short strokes, paying attention to very dirty spots. Then place each clean vegetable in a bowl or layer of folded paper towels.

  • Don't rub the beets too hard, as you can end up affecting their color, flavor and even their nutrients.
  • Since beetroot is a root and grows directly in the ground, you need to clean the surface of each beet well before cooking.

Step 5. Rinse the beets with clean fresh water

Place each beet under the running tap, running your fingers through the skin to finish cleaning. If you're messing with several of them, put them in a colander or colander to speed up drying.

You can even soak the beets in a bowl full of water for five minutes if you want to make sure they're very clean. In that case, add ¼ cup (60 ml) of vinegar or lemon juice to kill bacteria

Part 2 of 3: Cooking the beets

Boil Beets Step 6

Step 1. Place the beets in the bottom of a pot or casserole dish

You can use any standard pot, with a capacity of between 1, 5 and 2 L, to cook from one to four beets at the same time. On the other hand, use a larger pot or casserole if you have more vegetables than that and don't want to split the process into two or more steps.

  • In any case, the important thing is that the pot has enough space for the beets you intend to cook and the right amount of water.
  • Distribute the beets in the pan to improve the circulation of hot water between them.

Step 2. Pour water into the pan until all the beets are submerged

You don't need to measure the exact volume of liquid. Just turn on the tap with the pan underneath until the water passes from the beets by about 2, 5 to 5 cm.

Don't put too much water in the pan, or it will take a lot longer to heat up - and as a result, the process will be time-consuming and laborious

Step 3. Add 2 tablespoons (30 ml) of vinegar or lemon juice to the pan

Use a scoop or a spoon to measure the volume of acid you intend to use and transfer to the pan. This ingredient prevents the internal juices of the beets from leaking into the water and thus makes them softer and more flavorful at the end of cooking.

Double the volume of acid for every 2 liters of water you add to the pot


Use only white vinegar (if you choose to use vinegar yourself). Avoid other types, such as balsamic or apple or red wine, as they can interfere with the taste and color of beets.

Boil Beets Step 9

Step 4. Boil the water in the pot

Place the pot over medium or high heat on the stove and wait for the water to come to a boil. This will take eight to ten minutes, depending on the total volume of the pan.

Cover the pan to prevent the steam from going away and therefore speed up the process

Step 5. Place the stove on low heat and let the beets cook for 30 to 45 minutes

Decrease the temperature as soon as the water starts to boil. Then wait 30 to 45 minutes - or until the beets reach the point you want. Stir the pan from time to time to improve the heat distribution of the water.

  • Leave the pan covered at all times, except when stirring, to prevent the water temperature from dropping and the cooking time from increasing.
  • Cooking time increases if the beets are too large or are cooled or frozen.

Step 6. Test the beets for stitches with a knife

Uncover the pan and carefully insert the tip of a knife into one of the beets. If there's no resistance, it's time to turn off the stove. If the skin is still a little hard, wait 10 to 15 minutes.

Use a long knife and, if possible, even a kitchen glove so you don't burn your hand with the steam that is hot from the pan

Part 3 of 3: Peeling the beets

Boil Beets Step 12

Step 1. Put water and ice cubes in a large bowl

Fill the bowl with ice water and add some ice cubes. Then place it on the counter beside the stove. This serves to cool the beets.

It's easier to use a large bowl at this stage of the process, but you can still fill the sink with water if you have to cool a lot of beets and there's no other alternative

Step 2. Transfer the beets to the bowl with tongs or perforated spoon

After cooking the beets, turn off the stove and remove the pot from the mouth. Next, pick each beetroot with a perforated spoon or tongs and place it in the bowl of ice water.

  • If you prefer, you can pass the beets through a colander or colander before transferring everything to the bowl.
  • Finally, you can also drain the hot water from the pan and refill it with cold water and ice cubes.


After you finish, you can drain the purple liquid where the beets cooked or save it and use it at another time to make a broth or soup. This water even serves as natural paint!

Boil Beets Step 14

Step 3. Allow the beets to cool in ice water for two or three minutes

The simple transfer of beets to ice water reduces their temperature at once, in addition to loosening the pulp and making it easier to peel.

You will have to cool the beets little by little if you have a lot of vegetables. In that case, swap the water and ice cubes in between each time

Boil Beets Step 15

Step 4. Peel each beet by hand

At this point, the beet husks will be looser. You just need to run your fingers over them to get everything out slowly.

  • Put on latex gloves before you start peeling the beets so you don't get stained fingers.
  • Discard the shells immediately so you don't risk discoloring your clothes, counter, floor or any other surface.


Serve the beets cooked with a pinch of salt, a drizzle of olive oil and some parsley leaves. If you prefer, you can also make preserves or salads, brown or prepare a puree with butter, milk and salt (as if they were potatoes)


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