5 ways to cook red beets and exact cooking times for each method so they come out perfectly
Thursday 1 October 2026 15:30 - Adèle Peyches
The key factor is size. A small beet can cook fairly quickly, while a large, whole beet requires much more patience. So treat the times listed as guidelines, not strict deadlines.
Here are the 5 methods for cooking red beets you should know: boiling, steaming, baking, pressure cooking, and microwaving—along with the right techniques to avoid beets that are still hard in the center or too mushy.
Before cooking: do not peel the beet
Start by washing the beets under cold water to remove any dirt. Don’t peel them before cooking: the skin protects the flesh, minimizes color loss, and makes peeling easier once the beets are cooked.
Also, leave a small piece of the stem instead of cutting it off completely. This helps prevent the beet from losing too much juice during cooking. If the roots are still attached, you can leave them on as well.
The best approach: cook the beet whole whenever possible, then peel it while it’s still warm by rubbing the skin with your fingers or a paper towel.
Also, leave a small piece of the stem instead of cutting it off completely. This helps prevent the beet from losing too much juice during cooking. If the roots are still attached, you can leave them on as well.
The best approach: cook the beet whole whenever possible, then peel it while it’s still warm by rubbing the skin with your fingers or a paper towel.
1. Boiling: 30 minutes to 1 hour
Boiling is the most traditional method. Place the whole beets in a pot, cover with water, bring to a boil, then cook until the flesh is tender.
Allow about 30 minutes to 1 hour, depending on size. A small beet may be ready in about 30 minutes, while a larger one will take longer.
This method is convenient for salads, verrines, purées, or cold dishes. It results in a tender beet, though the flavor is sometimes slightly less intense than when baked.
Allow about 30 minutes to 1 hour, depending on size. A small beet may be ready in about 30 minutes, while a larger one will take longer.
This method is convenient for salads, verrines, purées, or cold dishes. It results in a tender beet, though the flavor is sometimes slightly less intense than when baked.
2. Steaming: 30 minutes to 1 hour and 30 minutes
Steaming prevents the beets from absorbing too much water. Place the beets in a steamer basket over simmering water, then cover until they are tender.
Cooking times vary widely depending on the equipment and size: allow about 30 minutes to 1 hour and 30 minutes. For small to medium beets, cooking time will be shorter; for large whole beets, it can be significantly longer.
Steaming is a good option when you want to preserve a vibrant color, a firmer texture, and beets that are easy to dice, slice, or quarter.
Cooking times vary widely depending on the equipment and size: allow about 30 minutes to 1 hour and 30 minutes. For small to medium beets, cooking time will be shorter; for large whole beets, it can be significantly longer.
Steaming is a good option when you want to preserve a vibrant color, a firmer texture, and beets that are easy to dice, slice, or quarter.
3. Baking time: 45 minutes to 1 hour and 15 minutes, or longer if they are large
To roast them in the oven, wrap each washed beet in parchment paper or aluminum foil. You can add a drizzle of olive oil, a pinch of salt, and a few herbs, then place them in a baking dish or on a baking sheet.
At 350 °F/180 °C, allow about 45 minutes to 1 hour and 15 minutes for small to medium beets. For large beets, cooking time may exceed this and take much longer.
Oven-roasting brings out the beets’ fullest flavor: less diluted, sweeter, and more concentrated. This is the method to choose for roasted beet wedges, a mixed platter, fresh cheese, nuts, or a well-seasoned vinaigrette.
At 350 °F/180 °C, allow about 45 minutes to 1 hour and 15 minutes for small to medium beets. For large beets, cooking time may exceed this and take much longer.
Oven-roasting brings out the beets’ fullest flavor: less diluted, sweeter, and more concentrated. This is the method to choose for roasted beet wedges, a mixed platter, fresh cheese, nuts, or a well-seasoned vinaigrette.
4. Pressure-cooking: 15 to 30 minutes
A pressure cooker is the fastest way to cook several beets. Pour a little water into the bottom of the pressure cooker, place the beets in the steaming basket, close the lid, and start the pressure cooking cycle.
Allow about 15 to 30 minutes after pressure is reached, depending on their size. Smaller beets will be ready sooner; larger ones will take closer to the upper end of that range, or even a few minutes longer if they’re very thick.
This is the most convenient method for preparing beets in advance and then storing them in the refrigerator.
Allow about 15 to 30 minutes after pressure is reached, depending on their size. Smaller beets will be ready sooner; larger ones will take closer to the upper end of that range, or even a few minutes longer if they’re very thick.
This is the most convenient method for preparing beets in advance and then storing them in the refrigerator.
5. Microwave cooking: 5 to 15 minutes
The microwave works great for small quantities. Place a beet in a suitable container, add a few spoonfuls of water, cover with a lid or a plate, and then start cooking.
Allow about 5 to 15 minutes, depending on the size and power of your microwave. Start with 8 to 10 minutes, let it rest, then add a few more minutes at a time if the beet is still firm.
The results are sometimes less consistent than when baking or steaming, but this is the best option when you want to cook a beet quickly for a salad or spread.
Allow about 5 to 15 minutes, depending on the size and power of your microwave. Start with 8 to 10 minutes, let it rest, then add a few more minutes at a time if the beet is still firm.
The results are sometimes less consistent than when baking or steaming, but this is the best option when you want to cook a beet quickly for a salad or spread.
The real test: the tip of the knife
Cooking times are a general guide, but the best way to check is with the tip of a knife. It should slide easily into the flesh, with no hard resistance in the center.
Avoid piercing the beets too often while they’re cooking (especially when boiling them) so they don’t lose too much juice. Checking toward the end is usually sufficient.
If the beet is still firm, extend the cooking time in 5- to 10-minute increments for boiling, steaming, or baking, and in shorter increments for the microwave or pressure cooker.
Avoid piercing the beets too often while they’re cooking (especially when boiling them) so they don’t lose too much juice. Checking toward the end is usually sufficient.
If the beet is still firm, extend the cooking time in 5- to 10-minute increments for boiling, steaming, or baking, and in shorter increments for the microwave or pressure cooker.
Which method should you choose based on the recipe?
For a fresh salad, boiling or steaming works very well. The beets will be tender, easy to cut, and delicious when served cold. For a crisper texture, steaming is often the best choice.
For a more concentrated flavor, choose the oven. The beets become sweeter, more aromatic, and almost roasted. To save time, a pressure cooker is the most efficient method. For a single beet, the microwave is often sufficient.
A simple rule of thumb: water for simplicity, steaming for texture, the oven for flavor, the pressure cooker for speed, and the microwave for a quick fix.
For a more concentrated flavor, choose the oven. The beets become sweeter, more aromatic, and almost roasted. To save time, a pressure cooker is the most efficient method. For a single beet, the microwave is often sufficient.
A simple rule of thumb: water for simplicity, steaming for texture, the oven for flavor, the pressure cooker for speed, and the microwave for a quick fix.
Easy Recipes with Cooked Beets
Once cooked, beets can be used in fresh appetizers, spreads, colorful soups, or more creative dishes. They pair well with fresh cheese, nuts, vinegar, lemon, herbs, and legumes.
For a quick appetizer, beet verrines are a fresh and simple option.
Beet hummus is another way to turn cooked beets into a colorful spread for an appetizer.
For a warm dish, beet soup is a great option when you want something simple and colorful.
And for a heartier meal, beet and gorgonzola risotto is a perfect example of how this vegetable can serve as the basis for a complete meal.
For a quick appetizer, beet verrines are a fresh and simple option.
Beet verrines: an easy and fresh starter
Want color in your menu? Beet will be your best friend for this! Just mixed with cream cheese and a few herbs to spice it up, you will obtain super fresh beet cream . Try it, we can assure you that you will love it ;-) And what's more, it's super...
Beet hummus is another way to turn cooked beets into a colorful spread for an appetizer.
Beetroot hummus
How about adding some color to your hummus today? Add a beautiful beet to your chickpeas and you'll have a lovely pink hummus! Easy, quick, and no cooking required, this is sure to delight your guests at aperitif time. A recipe rich in plant-based...
For a warm dish, beet soup is a great option when you want something simple and colorful.
Easy and colorful beetroot soup
Add some color to your meal with this beetroot soup! Very easy to make, you can serve it in bowls, deep plates, or even in glasses for an appetizer. Topped with yogurt, pumpkin seeds, and parsley, you have a new way to cook beetroot :-)
And for a heartier meal, beet and gorgonzola risotto is a perfect example of how this vegetable can serve as the basis for a complete meal.
Beet and gorgonzola risotto: an explosion of color and intense flavors
An explosion of flavor in every bite! The deep pink of the beet , sweet and earthy, goes perfectly with the enveloping creaminess and strong character of the gorgonzola . A contrast of flavors that will delight every palate. Beet and gorgonzola...
How to store cooked beets
A cooked beet will keep for several days in the refrigerator, in an airtight container. It’s best to store it whole if you’re not using it right away, then cut it just before serving.
If it’s already cut, keep it tightly covered to prevent it from drying out. It can then be used in a salad, spread, soup, side dish, or cold dish.
Just avoid leaving it at room temperature for too long after cooking, especially if it’s peeled and cut.
If it’s already cut, keep it tightly covered to prevent it from drying out. It can then be used in a salad, spread, soup, side dish, or cold dish.
Just avoid leaving it at room temperature for too long after cooking, especially if it’s peeled and cut.
Quick reference chart for cooking times
| Method | Approximate time | Key points |
|---|---|---|
| Boiling | 30 min to 1 hr | Simple, practical, good for salads |
| Steaming | 30 min to 1 hr 30 min | Holds its shape well, preserves color |
| Oven | 45 min to 1 hr 15 min, longer for larger ones | More concentrated flavor |
| Pressure cooker | 15 to 30 min | Quick and practical for several beets |
| Microwave | 5 to 15 min | Quick option, check at intervals |
These times are only guidelines: size, freshness, equipment, and cooking power can greatly affect the result. In all cases, a knife should slide in easily.
Adèle PeychesEditorial manager who just can't wait for winter to enjoy fondue! Passionate about gastronomy and always on the lookout for new culinary gems, I first studied law before returning to my first love: the taste of good products and the joy of sharing around the table :)
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