Print

Steamed Red Beets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

Learn how to steam fresh red beets on the stovetop until they are sweet, tender, and ready to enjoy. This easy method cooks the beets whole to preserve their natural flavors and nutrients. Once steamed, peel and slice them to serve warm with butter or olive oil, or chill for refreshing salads.

Ingredients

Main 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
  • Fresh herbs

Instructions

  1. Prepare the Beets: Scrub the beets thoroughly under running water to remove any dirt. Trim the greens leaving about 1 inch of stem intact, but keep the skins and root ends on to preserve flavor and nutrients during steaming.
  2. Setup Steaming: Add 1 to 2 inches of water to a large pot, making sure the water level stays below the steamer basket. Bring the water to a boil while placing the whole beets into the basket.
  3. Steam the Beets: Cover the pot with a tight-fitting lid and reduce the heat to maintain a steady simmer. Steam the beets for 35 to 55 minutes until tender, checking by inserting a small knife which should slide easily into the center. Add hot water as needed to prevent the pot from drying out.
  4. Cool and Peel: Transfer the steamed beets to a plate and let them cool until they can be handled comfortably. Rub off the skins using your hands or a paring knife, then trim away stems and root ends.
  5. Serve: Slice or cube the peeled beets and toss with melted butter or olive oil. Season with kosher salt to taste. Serve warm or chill for use in salads and other dishes.

Notes

  • Cooking Time: Small to medium beets take 35–55 minutes; larger beets may require an hour or more.
  • Peeling Tip: If skins don’t come off easily, use a paring knife to help remove them.
  • Water Level: Check the water occasionally and add hot water to avoid boiling dry.
  • Storage: Place leftover beets in an airtight container and refrigerate for 3–4 days.
  • Freezing: Peel and slice or cube cooled beets before freezing in a single layer. Transfer to freezer bags and thaw in the refrigerator before use; note that texture may soften after freezing.

Find it online: https://cookedbysarah.com/steamed-red-beets-recipe/