Steamed Red Beets: Sweet, Tender, and Easy to Peel

Name: Steamed Red Beets
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 pound red beets, (small to medium, scrubbed); Kosher salt (to taste); Water (for steaming); Optional toppings: melted butter, extra-virgin olive oil, goat cheese, honey, or fresh herbs.

Jump to Recipe - Print Recipe

Steamed red beets are sweet, tender, and easy to make on the stovetop. Cook them whole with the skins on, then peel and slice when tender. Serve them warm with butter and salt, or chill them for salads and side dishes throughout the week.

Steamed beet wedges sprinkled with parsley and salt on a white plate with forks, lemon, and a small bowl of honey.

Quick Look: Steamed Red Beets

What it is: Whole red beets steamed until fork-tender, then peeled and sliced.
Why make it: No oven needed, and the skins slip off after cooking.
Key Ingredients: Fresh red beets, with butter or olive oil and salt for serving.
Serve: Warm as a side dish or chilled in salads.
Total Time: About 45-65 minutes, depending on beet size.
Pairs Well With: Fish, chicken, roast beef, and leafy green salads.

SUMMARIZE AND SAVE THIS POST ON

Add As a Trusted Google Source

Jump to:

Quick Look: Steamed Red Beets
Why You'll Love Steamed Red Beets
Ingredients
How To Steam Red Beets
Serving Suggestions
Chef's Tips
Storage
Steamed Red Beets FAQ
Steamed Red Beets

Why You'll Love Steamed Red Beets

Fresh beets need very little to taste good. Steaming brings out their natural sweetness, and you can season them to suit whatever you are serving. Make a batch ahead and keep them in the refrigerator for an easy side dish or a quick addition to lunch.

Ingredients

Start with fresh, firm beets of similar size so they cook evenly. You only need water to steam them; add the seasonings afterward.

Red beets: Choose small to medium beets with smooth, firm skins. Golden beets work too, but cook them separately to keep the red beets from staining them.
Water: Add enough to the pot to create steam without touching the bottom of the basket.
Butter or olive oil: Toss with the warm beets before serving, if desired.
Kosher salt: Season to taste after cooking.
Optional additions: Lemon juice, red wine vinegar, fresh dill, or parsley.

Fresh red beets, butter, and kosher salt for making steamed red beets.

How To Steam Red Beets

Step 1: Prep the beets. Scrub under running water. Trim the greens, leaving about an inch of stem, and leave the root ends intact. Keep the skins on.

Step 2: Set up the steamer. Add 1 to 2 inches of water to a large pot, keeping it below the steamer basket. Bring to a boil, place the whole beets in the basket, and cover with a tight-fitting lid.

Whole red beets steaming in a covered pot with a steamer basket.

Step 3: Steam until tender. Reduce the heat to maintain a steady simmer. Steam for 35 to 55 minutes, depending on size, until a small knife slides easily into the center. Large beets may take longer. Check the water occasionally and add more hot water as needed.

Cooked red beets on white parchment paper.

Step 4: Peel and serve. Transfer the beets to a plate and let them cool until you can handle them. Rub off the skins with a paper towel or your fingers, or use a paring knife if they don't slip off easily. Trim the stems and roots, then slice or cube.

Serving Suggestions

Serve steamed red beets warm with butter, honey, and chopped dill or parsley.

Use a batch of steamed beets in my cold beet salad. The recipe combines steamed or roasted beets with a lemon vinaigrette, red onions, feta cheese, and fresh dill.

Steamed beets also make a great side for lemon-garlic fish, roasted lemon chicken, or seared NY strip steak.

Steamed beets with butter and honey make a simple holiday side dish for Thanksgiving turkey, standing rib roast, or brisket.

Chef's Tips

Choose similar sizes. Smaller beets cook faster. Remove each beet as it becomes tender.
Keep the lid on. Trapped steam cooks the beets, so avoid lifting the lid more than necessary.
Keep an eye on the water. Do not let the pot boil dry.
Peel after cooking. The skins are much easier to remove once the beets are tender.
Protect your counter. Red beet juice stains. Use a washable cutting board and wear gloves if you want to keep your hands clean.

Storage

Store steamed beets in an airtight container in the refrigerator for 3 to 4 days. Keep them plain and add butter, dressing, or other toppings before serving.

To freeze, peel and slice or cube the cooled beets. Freeze in a single layer, then transfer to a freezer bag. Thaw in the refrigerator. They may be softer after thawing.

Steamed Red Beets FAQ

Do you peel beets before steaming?

No. Scrub the beets and steam them with the skins on. Once they are tender and cool enough to handle, rub off the skins with a paper towel or your fingers.

How long does it take to steam whole red beets?

Small to medium whole beets usually take 35 to 55 minutes. Large beets can take an hour or longer. They are ready when a small knife slides easily into the center.

Can I cut beets before steaming?

Yes. Peel and cut them into evenly sized chunks to cook faster. Start checking after 15 minutes and continue steaming until tender.

How do you store steamed red beets?

Let the beets cool, then refrigerate in an airtight container for 3 to 4 days. Store them plain so you can season them for different meals.

Can you freeze steamed beets?

Yes. Peel and slice or cube the cooled beets. Freeze in a single layer, then transfer to a freezer bag or container. Thawed beets may be softer, but work well in soups and blended dishes.

If you tried these steamed red beets or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!