There are three common and easy methods to cook fresh beets: boiling, steaming, and roasting. Boiling:
- Trim the beet greens, leaving about 1 inch.
- Wash and scrub the beets.
- Place beets in a pot, cover with water, and bring to a boil.
- Reduce heat to simmer and cook for about 30-45 minutes until fork tender.
- Transfer to an ice bath to cool, then peel the skin off under cool running water.
Steaming:
- Trim beet greens as above and wash.
- Place beets in a steamer basket inside a pot with water below the basket.
- Cover and bring water to a boil, then steam for 30-45 minutes until fork tender.
- Cool and peel under running water.
Roasting:
- Preheat oven to 425°F (220°C).
- Trim and wash beets.
- Drizzle each beet with olive oil, wrap individually in foil, and place on a baking sheet.
- Roast for 45-60 minutes (depending on size) until fork tender.
- Let cool, then peel off the skin.
Each method yields slightly different flavors and textures, with roasting giving a deeper, slightly charred flavor, boiling yielding softer beets, and steaming a balance of both. Use the method that suits the desired dish or preference.
