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Here’s our step by step tutorial on how to boil beets on the stovetop until they’re perfectly tender! This easy method is perfect for adding this bright root vegetable to salads, side dishes, soups, and more.
Looking to cook up some beets? Alex and I are big fans of this nutritious pink root vegetable (after years of avoiding it!). We love eating it in anything from a beet salad to soup to beet hummus.
There are several ways to cook beets: you can roast them or pressure cook them. But one of the quickest ways is to boil them on the stovetop! Boiling beets is simple and quick: it’s our favorite method when we’re in a hurry.
How long to boil beets?
Boiling beets is a fast and easy method: small beets boil in about 20 minutes, medium beets in 30 minutes, and large beets in 40 minutes.
Compared to about 1 hour to roast beets, it’s a big time savings! Making oven roasted beets does accentuate their sweet flavor a bit more, so that’s our preferred method. But if you’re in a hurry, boiling beets is the way to go.
How to boil beets: a tutorial
We recommend cooking up a big batch of boiled beets, and then keeping them in the refrigerator for the week. Cooked whole beets will keep about 3 to 5 days in a sealed container. (Oh and make sure to make some beet hummus! You’ll thank us later.) Now, ready to get started?
Step 1: Bring a large pot of salted water to a boil. Wash the beets. Then trim off all but about 1 inch of the beet greens. Leaving on the stem helps keep too much red juice from “bleeding” out while boiling beets, but there will still be some leakage into the water.
Step 2: Boil 20 to 40 minutes until tender when pierced with a knife. Smaller beets take about 20 minutes, medium beets about 30 minutes and large beets about 40 minutes or more.
Step 3: Allow the beets to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. Watch out: this process is a little messy! You’ll want to take care not to splash too much, and wipe up any beet juice stains right away. The beet juice will eventually wash off of your hands.
Storing leftovers
You can serve the boiled beets right away. Or, keep them refrigerated in a sealed container for 3 to 5 days to use in recipes throughout the week (keep them whole to stay the freshest).
Tips
- You can save the beet greens: here’s the best recipe for beet greens!
- Here’s how to store beets if you’re not using them all.
Ways to use boiled beets
Once you’re done boiling beets, you can use them in so many different ways! Here are some of Alex and my favorite beet recipes:
- Salad. Our favorite is this Beet Salad, starring greens, tangy dressing, and crunchy pistachios. Or try this Arugula Beet Salad.
- With goat cheese. Go for Beets with Goat Cheese: slice them into rounds and top with goat cheese, chives, and a drizzle of olive oil.
- As hummus. Boiled beets add a bright pink color to Creamy Beet Hummus.
- In a veggie burger. Try these Smoky Black Bean and Beet Burgers.
- In brownies. How much fun do these Sneaky Beet Brownies sound?
Of course, you probably have your own favorite ways to use this healthy root vegetable! Tell us in the comments below.
Dietary notes
This boiled beets recipe is vegetarian, gluten-free, plant-based, dairy-free, and vegan.
Frequently asked questions
Boiling beets is a quicker and easier method than roasting, especially if you’re short on time. It also helps retain their vibrant color and nutrients.
No, it’s best to leave the skin on while boiling as it helps prevent the beets from bleeding and losing their color. You can easily peel them after they’re cooked.
Beets are done when they are fork-tender. Insert a fork into the thickest part of the beet; it should slide in easily with little resistance.
Yes, you can freeze boiled beets. Peel and cut them into desired shapes, then store them in a freezer-safe container or bag for up to 3 months.
How to Boil Beets
Here’s our step by step tutorial on how to boil beets on the stovetop until they’re perfectly tender! This easy method is perfect for adding this bright root vegetable to salads, side dishes, soups, and more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 to 8 1x
- Category: Cooking Method
- Method: Boiling
- Cuisine: Vegetarian
Ingredients
- 1 to 8 beets
Instructions
- Bring a large pot of salted water to a boil.
- Wash the beets. Then trim off all but about 1 inch of the beet greens. Leaving on the stem helps keep the beets from “bleeding” out too much red juice, though they will still bleed into the water. (You can save the beet greens: here’s the best recipe for beet greens!)
- Once the water is boiling, add the beets. Boil 20 to 40 minutes until tender when pierced with a knife. Smaller beets take about 20 minutes, medium beets about 30 minutes and large beets about 40 minutes or more.
- Allow the beets to cool for a few minutes, then place them under cool water and rub off the skins with your fingers. (It’s a little messy and your fingers will get a little stained, but it’s ok! The beet juice washes off.)
- Season with salt as desired. Serve immediately, or keep them refrigerated in a sealed container for 3 to 5 days (keep them whole to stay the freshest).
I use the beet juice as a healthy drink. I like mixing with Lemon juice and honey. I take it as my workout drink.
I wash the beets and peel them then cut into pieces … then boil the beets. Once tender I keep the beets in a glass jar and add the boiled water into the jar then store in fridge.
Couple of days and. I start drinking the beet water regularly and add other juice to it like pomegranate or lemonade.
Let me know if that’s a good idea?!
Got beets in my CSA share this week