Steamed Beets

Steamed beets are one of the best ways to enjoy this nutrient-packed root vegetable. Steaming preserves color, flavor, and nutrients more effectively than boiling and produces tender, sweet beets that can be eaten warm or chilled. This method works for red, golden, Chioggia (“candy stripe”), or baby beets.

Why Steam Beets?

Keeps flavor more concentrated than boiling
Preserves antioxidants and vitamins
Helps maintain bright color
Excellent for salads, meal prep, and simple sides
Requires minimal equipment and prep

Ingredients

3–5 medium beets (or 8–10 baby beets)
Water (for steaming)
Optional seasoning for after steaming:
- Salt and black pepper
- Olive oil or butter
- Fresh herbs (parsley, dill, thyme)
- Vinegar (balsamic, red wine, apple cider)
- Lemon juice
- Honey or maple syrup (optional)
- Garlic powder or minced cooked garlic

Step-by-Step Instructions

1. Prepare the Beets

Rinse beets thoroughly under cold water to remove dirt.
Leave the skin on—it peels off easily after steaming.
Trim the beet greens, leaving 1–2 inches of stem to reduce bleeding.
If beets vary greatly in size, cut the largest ones in half so they cook evenly.

2. Set Up Your Steamer

You can steam beets using:

Any method works as long as the beets sit above simmering water.

Add 1–2 inches of water to the pot and bring it to a boil.

3. Steam the Beets

Once the water is simmering:

Whole Medium Beets:

Steam 30–45 minutes.

Large Beets:

Steam 50–60 minutes.

Small or Baby Beets:

Steam 20–25 minutes.

Steamed Beet Chunks (peeled and cut before steaming):

Steam 12–18 minutes, depending on size.

How to tell they’re done:
Insert a knife into the thickest part—if it slides in with little resistance, the beets are ready.

4. Peel and Slice

Let the beets cool for 5–10 minutes or run under cold water so they can be handled.

Use your fingers, a paper towel, or a small knife to rub off the skins
(they should slip right off).
Slice, cube, or wedge the beets as desired.

How to Season Steamed Beets

Steamed beets taste wonderful with just salt, but here are great simple additions:

Basic Seasoning

Olive oil
Salt & pepper
Lemon juice or vinegar

Herb & Citrus

Fresh dill + lemon zest
Parsley + olive oil
Thyme + a splash of red wine vinegar

Sweet & Tangy

Balsamic vinegar + a drizzle of honey
Orange juice + maple syrup

Savory Buttered Beets

Melted butter
Pinch of garlic powder
Fresh chives

Creamy Dressing

Toss with:

Greek yogurt or sour cream
Dill
Lemon juice
Pepper

(Perfect for Eastern European-style beet salads.)

Serving Ideas

Steamed beets are very versatile and can be enjoyed:

1. As a Simple Side

Served warm with butter, herbs, salt, and pepper.

2. In Salads

3. In Bowls

Add to:

Grain bowls
Quinoa and veggie bowls
Roasted vegetable platters

4. As Meal Prep

Steamed beets keep well in the refrigerator for 4–5 days and can be used throughout the week.

5. For Smoothies or Juicing

Steamed beets blend easily and add sweetness and color.

Tips for Best Results

Try golden beets to avoid staining and enjoy a milder flavor.
Keep beets whole during steaming for best texture and color.
Save beet greens—they can be sautéed like spinach.
Refrigerate steamed beets unpeeled to help them stay fresh longer.
For more intense flavor, steam beets with aromatics in the water: bay leaf, thyme, orange peel.

Optional: Microwave Steamed Beets (Fast Method)

If you need them quickly:

Place peeled, cubed beets in a microwave-safe bowl.
Add 3–4 tbsp water.
Cover tightly.
Microwave 6–10 minutes, stirring once.

They won’t be quite as rich in flavor as stovetop steaming, but they’re convenient and fast.

OTHER RECIPES

Unlike sauteed beets which cook up moist, steamed beets cook up simply tender -- cooked with no added fats.

Place the peeled and sliced, diced or chopped beets in a steamer.

Cook for 5-15 minutes, depending on how small you have made them.

Beets are done when they're tender to your liking.

You can cook your beets whole, if you'd like.

Count on anywhere from 40 minutes to an hour, depending on their size.

Steamed Beets VIDEO:

How To Make Sauteed Beets

Sautéed beets are a simple, vibrant, and nutritious side dish that highlights the beet’s natural sweetness while giving it a rich, caramelized finish. This method is perfect when you want beets that are tender, lightly crisp on the edges, and full of earthy flavor—without long roasting times.

Ingredients

3–4 medium fresh beets (red, golden, or a mix)
1–2 tablespoons olive oil (or butter for richer flavor)
1 small shallot or ½ small onion, finely chopped (optional)
1–2 cloves garlic, minced (optional)
Salt and black pepper, to taste
1 tablespoon vinegar (balsamic, red wine, or apple cider) or lemon juice
Fresh herbs (parsley, dill, thyme, or chives), for garnish
Optional additions: honey or maple syrup, crumbled goat cheese, toasted nuts, orange zest

Step-by-Step Instructions

1. Prep the Beets

Rinse the beets well to remove dirt.
Peel the beets using a vegetable peeler.
Tip: Wearing gloves prevents staining.
Cut the beets into ½-inch cubes, thin slices, or matchsticks.
Cubes give the best sauté texture, while slices cook faster.

2. Par-Cook the Beets (Optional but Recommended)

Beets are dense and take longer to soften. Pre-softening helps them sauté quickly:

Option A — Microwave (fastest)

Place chopped beets in a microwave-safe bowl with 2–3 tbsp water.
Cover and microwave 4–6 minutes until slightly tender.

Option B — Steam or Boil (classic)

Steam for 8–10 minutes OR boil for 10–12 minutes until just tender.

You want them firm but not hard—like an apple that’s almost soft.

3. Sauté the Beets

Heat a large skillet over medium to medium-high heat.
Add olive oil (or butter for deeper flavor).
Add the pre-cooked beets in a single layer.
Cook 8–12 minutes, stirring occasionally, until:
- edges start to caramelize,
- centers feel tender,
- color deepens.
Season with salt and pepper.
Add aromatics (garlic, shallot) in the last 1–2 minutes so they don’t burn.

4. Finish With Flavor

To brighten the dish at the end:

Add 1 tablespoon balsamic vinegar or lemon juice.
Optional: a drizzle of honey or maple syrup to enhance sweetness.
Toss everything together for 30 seconds until glossy.

Serving Suggestions

Sautéed beets pair beautifully with:

Serve warm, at room temperature, or chilled.

Optional Flavor Variations

1. Garlic & Herb Beets

Add fresh thyme early during sautéing.
Finish with parsley or dill.

2. Sweet & Tangy Balsamic Beets

Add balsamic vinegar + honey in final minute.
Finish with crumbled goat cheese.

3. Lemon Butter Beets

Use butter as the fat.
Finish with lemon zest and juice.

4. Spiced Beets

Add cumin, coriander, or smoked paprika for an earthy, aromatic profile.

5. Orange-Glazed Beets

Add 2 tbsp orange juice + ½ tbsp honey at the end.
Garnish with orange zest.

Tips for Perfect Sautéed Beets

Cut evenly for even cooking.
Do not overcrowd the pan or the beets will steam instead of brown.
Use golden beets if you want less staining and a slightly milder flavor.
Leftovers store well for 3–4 days and can be reheated in a skillet.

OTHER RECIPES

How to Cook Beets

When cooking beets for dinner, choose sauteed beets whenever the other foods that are part of the meal are on the dry side (such as grains or rice). The cooking technique you use should always be considered in relation to the entire meal.

How To Cook Beets Instructions :

Place a frying pan with a lid over medium heat.

Add a little extra-virgin olive oil (1 teaspoon should do it).

When the oil is hot, add pre-peeled diced or chopped beets. Stir.

Add a few Tablespoons of water** and cover with lid.

Saute for 5-15 minutes, depending on how small you have made them.

Beets are done when they're tender to your liking. Serve the sauted beets..
How To Cook Beets..VIDEO: