Beet & Cucumber Green Goddess Salad

Storing and Cooking Your Beets

You may have some leftover beets after making this recipe. So now what? Beets are incredibly versatile, so there are several different routes you can take to prepare and enjoy them. We’ll cover the main cooking options below.

Steamed: Cut beets into 1-inch cubes, place in steamer basket, and steam in a covered pot for 15-30 minutes, until fork-tender. Remove from heat and allow to rest for 5 minutes. 

Boiled: Trim any remaining stems and cut the taproot off. Place whole beets into boiling water, reduce heat and simmer for 25-35 minutes, or until fork-tender. Larger beets may require more time. Immediately transfer the cooked beets into ice-cold water and peel the skins off.

Roasted (whole beets): Dry your cleaned beets with a paper towel to remove excess moisture and remove taproot. Place 2 to 3 medium beets in a large mixing bowl with a bit of olive oil, salt, and pepper, then toss to coat. Wrap beets in foil and place them on a foil-lined baking sheet. Roast at 400°F for 30-45 minutes, or until fork-tender. Let cool for 15 to 20 minutes, then trim off the stems and peel off the skin.

Storage: To store raw beets, start by cutting off the beet greens while leaving at least one inch of the stem attached. Wrap the beets in paper towels, place them in a plastic bag or airtight container, and store them in the refrigerator for up to two weeks. When you’re ready to cook them, scrub the beets with a vegetable brush and rinse them off.

Enjoy your beets!