Try this simple and delicious way to enjoy fresh beetroot!
Beets (beetroot) are not only delicious but are incredibly good for you.
Boiled beets are easy to prepare and tremendously versatile. Here are some great ways to add them to your diet.
How to eat them
Beets can be boiled ahead and kept in the fridge to add to salads, poké bowls, or served sliced with a garnish, such as horseradish sauce.
Purée them to make a delicious dip, soups, or to incorporate into a batter for healthy chocolate cake.
In India, boiled beets are often diced and added to yogurt to make a cooling raita.
They are also great served warm with a little butter and sprinkling of salt.
For smoothies, boiled beets blend faster than raw, and are much easier on the blender,
Below is an easy recipe for Boiled Beets, with a simple balsamic dressing.
How to select them
Select beets which are hard like onions. They should not be soft, wrinkled or damaged.
Beets in season will have the best flavour.
Tip: Make sure the beets are all roughly the same size so they take the same amount of time to cook.
- This recipe is for medium sized beets. Smaller beets may require less cooking time so check to see if they are tender after 20 minutes. Larger beets may need 10 more minutes of boiling time.
- Wash the beets carefully, taking care not to cut the skin. A tear in the skin will result in loss of flavour and the beet will bleed into the water. Also, leave around 1 inch of the stalk attached and do not remove the root ends.
- In a medium saucepan, cover the beets with enough water so that they are fully submerged. Then bring to a boil, cover, and turn down the heat to simmer for approximately 30 minutes (or more depending on the size of the beets).
- Once the beets are tender, rinse them under cool water and dry. Now that the beets are tender, the skins will peel off easily.
Boiled beets are so much easier to peel than roasted beets!
Read my guide to beets, for more recipes & information on beets, plus tips such as how to remove the red colour from your hands!
Your questions answered
No you should boil beets with their skin on to prevent their colour and nutrients from leaking into the water. Once boiled they will be very easy to peel.
Check to see if beets are done by carefully inserting a skewer into one of them and if it is tender, they are ready.
Boiled beets can be stored in an airtight container and kept in the fridge for 4 to 5 days.
Boiled beets can be frozen! Freeze the same day for maximum freshness and to preserve nutrients.
Slice or cube them first then arrange them on a tray and place in the freezer.
Once frozen, remove the beets from the tray and pack in freezer bags, in serving sizes. They will keep for up to 6 months.
Frozen beets are great for cold smoothies.
Bring to room temperature to use in salads or desserts.
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- 4 medium beets washed and prepared, see notes
- 1 tablespoon olive oil
- 1 ½ teaspoon balsamic vinegar
- salt and pepper to taste
- 4 medium beetsIn a medium saucepan add enough water so the beets are fully submerged. Bring to a boil, cover and turn down the heat to allow it to simmer for 30 minutes.
- Once cooked, rinse the beets under cool water. Then pat dry and peel away the skins.
- 1 tablespoon olive oil, 1 ½ teaspoon balsamic vinegar, salt and pepper to tasteSlice the beets thinly and arrange on a small platter. Drizzle with olive oil, balsamic vinegar and season with salt and pepper.
- Wash the beets carefully without tearing the skin.
- Leave the root ends attached and approx. 1 inch of the stem, so they don’t bleed into the water.
- This recipe is for medium sized beets. Smaller beets may require less cooking time so check to see if they are tender after 20 minutes. Larger beets may need 10 more minutes of boiling time. Check to see if they are done by carefully inserting a skewer into one of them and if it is tender, they are ready.
- Add the dressing just before serving.
- Keep in an airtight container in the fridge for up to 3 days , or slice and freeze for up to 6 months. Defrost in the fridge overnight.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.