How to Cook Beetroot

Steaming Beetroot

Set up the steamer. Add 2 inches (5.1 cm) of water into the steamer pot and set the steamer basket over the pot.

Bring the water to a boil. Let the water heat up while you start preparing your beetroot. You may want to put on gloves at this point, to keep your hands from staining.

Prepare the beetroot. Wash and scrub them. Using a sharp knife, slice off the stems and the tails of your beetroot. Discard the ends before cutting the beetroot into quarters. You'll want to leave the skins on to keep the color. It will also be easier to remove the skin after you've steamed the beetroot.

Put the prepared beetroot into the steamer basket. The water should be boiling. Place the lid over the steamer basket. No steam should escape.

Steam for 15 to 30 minutes. If you have large beetroot, consider cutting the quarters even smaller so they cook evenly and faster. Try ⁄2 inch (1.3 cm) slices.

Test the beetroot. Remove the lid and poke the beetroot with a fork or knife. The beetroot should be tender enough that the utensil easily slides in and out. If it is hard to poke or gets stuck, the beetroot needs to steam longer.

Remove from heat. Once the beetroot is tender, remove them from the steamer. Let the beetroot cool. Then, rub off the skin using a paper towel.

Season the beetroot, optional. Use your steamed beetroot as called for in another recipe, or simply dress the steamed beetroot with olive oil, vinegar, or fresh herbs. Steamed beetroot can make a great appetizer when paired with a sharp cheese or grain.

Boiling Beetroot

Fill a saucepan with water and a little salt. Add a half a teaspoon of salt. This will help flavor the beetroot as it cooks. Bring the water to a boil over high heat.

Prepare your beetroot. Wash and scrub any dirt off the beetroot. Cut off the stem and tail ends and discard the scraps. You can leave your beetroot whole when boiling or you can cut it into cubes, which will reduce cooking time. Don't bother peeling your beetroot if you leave them whole. If you choose to cut the beetroot, you'll want to peel them before cutting them into 1 inch cubes.

Add the beetroot. Make sure the water covers the beetroot by a few inches. Once the water is boiling, carefully add the whole or cubed beetroot. If using whole beetroot, boil them for 45 minutes to 1 hour. If using cubed beetroot, boil the cubes for 15 to 20 minutes. Leave the lid off while you're boiling the beetroot.

Test the beetroot. Poke the beetroot with a fork or knife. It should be tender enough that the utensil easily slides in and out. If it is hard to poke or gets stuck, the beetroot needs to boil longer.

Remove the beetroot from heat. Once the beetroot is tender, drain the hot water and run cold water over it. Then, rub off the skin using a paper towel.

Season the beetroot, optional. Use your boiled beetroot as called for in another recipe, or mash and serve with butter. Season the beetroot with salt and pepper.

Roasting Beetroot

Heat oven and prepare the beetroot. Turn the oven on to 180ºC/350ºF/gas mark 4. Then, wash and scrub your beetroot. If leaving the beetroot whole, simply trim off the ends and discard them. If slicing, peel the beetroot first and then cut them into wedges. Use small beetroot if leaving them whole. If they're large, they'll take a very long time to cook.

Place the beetroot in a baking dish and drizzle with olive oil. Use about 1 tablespoon (15 ml) of olive oil and toss the beetroot, coating it with olive oil. Sprinkle salt and pepper over the beetroot. Tightly cover the baking dish with aluminum foil.

Place the beetroot in the oven. Roast it for about 35 minutes. Then, remove the foil and roast for another 15 to 20 minutes.

Test the beetroot. Poke the beetroot with a fork or knife. It should be tender enough that the utensil easily slides in and out. If it is hard to poke or gets stuck, the beetroot needs to roast longer.

Remove the beetroot from the oven and season to taste. Roasting beetroot brings out its natural sweetness. Try drizzling it with a little balsamic vinegar and serve with crusty bread.