Steamed Red Beets
Learn how to steam fresh red beets on the stovetop until sweet and tender. Cook them whole, then peel and slice. Serve warm with butter or olive oil, or chill for salads.
Equipment
- Large pot with lid
- Steamer basket
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.
Instructions
- Scrub the beets under running water. Trim the greens, leaving about 1 inch of stem. Leave the skins and root ends intact.
- 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.
- Reduce the heat to maintain a steady simmer. Steam for 35 to 55 minutes, until a small knife slides easily into the center. Check the water occasionally and add hot water as needed. Large beets may take longer.
- Transfer to a plate and let cool until comfortable to handle. Rub off the skins, trim the stems and roots, and slice or cube. Toss with butter or olive oil and kosher salt, if desired.
Notes
- Cooking time: Small to medium beets take 35–55 minutes. Larger beets may take an hour or longer. They are done when a small knife slides easily into the center.
- Peeling: If the skins don’t rub off easily, use a paring knife.
- Check the water: Add more hot water as needed so the pot doesn’t boil dry.
- Storage: Refrigerate in an airtight container for 3–4 days.
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Freezing: Peel and slice or cube the cooled beets. Freeze in a single layer, then transfer to a freezer bag. Thaw in the refrigerator before using. Beets may be softer after thawing.
Nutrition
Calories: 48.8kcalCarbohydrates: 10.8gProtein: 1.8gTotal Fat: 0.2gSaturated Fat: 0.03gSodium: 88.5mgPotassium: 368.5mgFiber: 3.2gSugar: 7.7g
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