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.
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:
How to cook beets.. Baked beets are tasty and allow you to simply get them cooking and forget about them until the timer goes off. Especially helpful if you don't have any room left on your stove top for one more pot or pan! Plus, they're very simple to make. Unlike other cooking methods, there is no need to scrub the beets with water, because the water would cause the beets to steam. So simply clean off any dirt with a paper towel, if desired. Trim the roots and stems to 1/2", but there's no need to cut the beets farther than that. Place the beets in an oven-proof baking dish and cover (foil works fine). Bake at 400 degrees for one hour, or until tender. Remove from oven and let cool. Then simply slip the skins and root off with your fingers. You can leave the tail on if you're eating the beets whole, or take it off. Beets can be chopped, sliced or diced at this point. How to cook beets...
Discover how to prepare beets in three distinct methods. Beets can be roasted, steamed, or boiled. While they are most commonly linked to borscht, the pink soup from Eastern Europe, beets have numerous other applications. You can pickle them, create salads, and much more.
Are you a beet enthusiast? If so, you are fortunate because I will demonstrate how to cook them in three different ways! Whether you prefer to roast, steam, or boil them, I have you covered. Beets are a nutritious vegetable that is low in calories and high in fiber. They also provide essential nutrients such as potassium, magnesium, and vitamin C. Let us begin!
REASONS TO LEARN TO COOK BEETS
Beets are fantastic in salads, roasted as a side dish, used for pickled eggs, in borscht, and in countless other recipes.
You can utilize beets as a natural food coloring in pancakes, cakes, and cookies without changing the flavor!
They contribute a beautiful burst of color to your plate and are rich in vitamins – a single serving provides 20 percent of your daily folate requirement.
The method you choose to cook beets will largely depend on the recipe you are following. You will need to either boil, roast, or steam them, based on what you are preparing. Roasting will impart a slightly charred flavor, boiling will yield a softer beet, and steaming will fall somewhere in between. If you are preparing them as a side dish, all three methods outlined below are delightful, so the choice is yours!
HOW TO ROAST BEETS
Place washed beets on a large sheet of aluminum foil. The foil should be sufficiently large to completely encase the beets.
Drizzle with olive oil and season with salt and pepper.
Fold the sides of the foil to create a sealed pouch for the beets. Set it on a baking sheet to catch any drippings and roast in the preheated oven.
When the beets are tender enough to be pierced with a fork, they are ready. Allow them to cool, then peel them under running water.
How to steam beets
Outfit a large pot with a steamer and fill it with water, ensuring that the water level remains below the bottom of the steamer. The water levels may vary based on your steamer configuration. Bring the water to a boil.
Place the beets in the steamer basket and cover it. Steam on high until the beets are tender enough to be pierced with a fork, which will depend on their size. Allow them to cool, then peel them under running water.
2 image collage to demonstrate the process of steaming beets in a steamer basket
How to boil beets
Combine the beets, vinegar, bay leaf, garlic, and salt in a large pot. Fill the pot with water until the beets are completely submerged and bring it to a boil over high heat. Then, reduce the heat to a simmer.
Cook until the beets are fork-tender, which will vary according to their size. Allow them to cool, then remove the skin under running water.
2 image collage to illustrate how to boil beets in a small pot on the stovetop
Tips for cooking beets
Be attentive to the size of the beets. Size is important: small beets may be ready in 10 minutes, while larger ones could take up to 40 minutes. Keep checking regardless of the method you are using.
Do not peel the beet skin before cooking. It is unnecessary, and it is much easier to peel after cooking. Some people also find that peeling before cooking diminishes the earthy flavor of the beets.
Add vinegar (or lemon juice) to the boiling water.
This is a technique I learned that helps preserve the beets' vibrant red (or orange) color with just a small amount of either vinegar or lemon juice.
It is effective, and you will not notice the acidity.
Be cautious of staining. Indeed, beets can be challenging to handle at times due to staining. Most stains are easy to clean, but they can be persistent on cutting boards.
HOW TO REHEAT & STORE cooked beets
The optimal method for storing beets involves wrapping them in foil and placing them in the refrigerator. Alternatively, you may utilize a Ziploc bag or an airtight container. Beets are known to release moisture while in the fridge, so it is advisable to store them upright to prevent any mess.
When you are prepared to reheat them, simply place them in the oven at 350 degrees for approximately 15-20 minutes or until they are thoroughly heated. If you choose to microwave them, cook on high for about three minutes or until they are heated through.
HOW LONG WILL cooked beets LAST IN THE FRIDGE?
Your beets should remain fresh in the refrigerator for around 5 days. Should you observe any signs of mold or detect an unpleasant odor, it is important to discard them.
CAN I FREEZE beets after cooking them?
Indeed, you can freeze your cooked beets! Allow them to cool completely, then store them in an airtight container or freezer bag. Beets can be kept in the freezer for approximately 12 months. When you wish to consume them, simply thaw them in the refrigerator overnight or utilize the defrost setting on your microwave.
FREQUENTLY ASKED QUESTIONS
What is the easiest way to peel cooked beets?
One method is to scrub the peel off under running water. Alternatively, you may employ the dry method by using a paper towel to rub off the outer skin.
When should I cut my beets before cooking?
For certain purposes, such as roasting beets alongside other chopped vegetables on a sheet pan, it is indeed practical to peel and slice the beets prior to roasting. However, it is generally easier to slice larger beets after they have been cooked.
Do I need to cook beets before juicing them?
No, provided that you possess a juicer capable of processing hard vegetables, there is no requirement to cook beets prior to juicing.
If you have been reluctant to prepare beets due to uncertainty about the optimal cooking methods, I trust this tutorial has been beneficial! Beets are a vibrant and enjoyable way to enhance both flavor and nutrition on your plate. Please share which method you choose and enjoy!
Recipes to create with beets:
Roasted Beet Salad
Beet Pickled Eggs
Beet Orange Salad
Fall Harvest Salad
Farro Grain Bowl
Vegetable Spring Rolls
Should you find this tutorial on How to Cook Beets useful or if you attempt any recipe from Feel Good Foodie, please remember to rate the recipe and leave a comment below! Your feedback assists others who are considering this tutorial, and we would be eager to learn about your experience. Additionally, if you captured any photos, feel free to share them on Instagram so we can feature them in our Stories!
Notes
Storage: Cooked beets can be stored in the refrigerator for up to 5 days or in the freezer for as long as 12 months.
Cut off the beets stalk. You can cook the stalk like chard, if you like. Cut off the pointy tip. Rinse the beets. Place the beets in a pot and submerge with waterBoil for 45 minutes, or until you can pierce the beets with a fork, all the way to the middle of the beet. Remove beets from the water. Let cool until you can handle the beets. Skin them with a butter knife. That’s how to cook beets! They are super good cooked this way. I always serve beets with steak, and often with a hearty pasta. After all, like I already said, beets keep your plumbing clear. health-benefits-of-beets
This salad, featuring earthy beets, creamy goat cheese, crunchy walnuts, and a tangy vinaigrette, appears elegant yet is quick to prepare. By adding sliced steak, salmon, or chicken, it transforms into a stunning main dish.
My preferred dinner party salad is this beet salad recipe with goat cheese and walnuts. I cannot recall a time when I served it without a few guests requesting the recipe to take home. In the past, I would roast my own beets; however, high-quality vacuum-packed roasted beets, like Love Beets, are now readily available in the produce section of most grocery stores, simplifying the preparation of this salad.
Ensure that you dress the greens just before serving to prevent them from becoming soggy. If you wish to turn the salad into a complete meal, consider topping it with steak, grilled chicken, or pan-seared salmon.
For a variation, you can replace the beets with sliced apples or strawberries, substitute pecans or pistachios for walnuts, or switch the goat cheese for blue cheese or feta.
"Absolutely delicious 💯 The dressing is superb. I follow the recipe to the T, I’ve made this 3x already this week. YUM!"
Ingredients Required for Roasted Beet Salad with Honey-Dijon Vinaigrette:
Dressing components (red wine vinegar, Dijon mustard, honey, shallots, salt, pepper, and vegetable oil): A vibrant vinaigrette that offers subtle sweetness and a hint of zing. I prefer using vegetable oil instead of olive oil in this case due to its more neutral taste.
Mixed greens: The foundation of the salad—my favorites are baby spinach and arugula, but any tender greens will suffice.
Roasted beets: Earthy, sweet, and colorful. I opt for vacuum-packed store-bought beets for convenience, but you can roast your own (refer to the recipe for instructions). They also store well in the refrigerator or freezer.
Walnuts and goat cheese: They provide crunch, tang, and creaminess—creating an irresistible contrast with the beets and greens.
Step-by-Step Instructions
Step 1: Prepare the vinaigrette base. In a small bowl, combine honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper, then whisk until well mixed.
vinegar, mustard, honey, shallot, and seasoning in bowl
Step 2: Incorporate the oil. While continuously whisking, gradually pour in the oil until the dressing becomes emulsified. (Alternatively, you can place all ingredients in a jar, seal it, and shake vigorously.) Gradually whisking in the oil or shaking the jar ensures a smooth dressing without the need for a blender.
adding oil to whisked vinegar mixture
Step 3: Sample and adjust. Taste the dressing and modify the seasoning as necessary—add a little more salt or a dash more vinegar, if desired. At this stage, the dressing can be refrigerated for up to 5 days; simply shake well before use.
Step 4: Combine the greens. Place the greens in a large bowl and mix with the vinaigrette. Arrange the greens on a serving platter or distribute onto individual plates, then garnish with walnuts, goat cheese, and beets. Add the beets last to prevent them from coloring the rest of the salad pink. Serve and enjoy!
More Salads You May Like
Kale, Apple and Pancetta Salad
French Grated Carrot Salad with Lemon Dijon Vinaigrette
Green Salad with Goat Cheese, Maple-Glazed Pecans & Maple Dijon Vinaigrette with Striped Linen Napkin
Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette
Crispy Chickpea Power Greens Salad
OTHER RECIPES
INSTRUCTIONS Take fresh beets and cut the leaves off (beet leaves are also edible and nutritious, they are said to taste good steamed, but I've never cooked them).
Wash the beets in case there is some dry dirt stuck to them.
Place the beets in a cooking pot with water and boil for 40 minutes to an hour. The larger your beetroots, the longer the cooking time. How to cook beets..
Beets are more than a colorful root vegetable—they’re one of the richest natural sources of betaine, a bioactive compound with powerful anti-inflammatory and cell-protective effects. Here’s a clear, evidence-informed breakdown of how betaine works and why it matters for health.
🧬 What Is Betaine?
Betaine (trimethylglycine) is a naturally occurring compound derived from choline and found abundantly in beets, spinach, quinoa, and whole grains.
Primary roles in the body:
Acts as an osmolyte (protects cells from stress)
Donates methyl groups for critical biochemical reactions
Supports liver, heart, and metabolic health
Beets are one of the most concentrated whole-food sources of betaine.
Tip: Pair beets with healthy fats (olive oil, nuts) to improve nutrient utilization.
⚠️ Important Notes
Excessive intake may affect people sensitive to oxalates—moderation is key
Betaine supplements exist, but whole beets provide broader benefits
Beeturia (pink urine) is harmless
✅ Bottom Line
Betaine in beets plays a crucial role in lowering inflammation by protecting cells, supporting liver health, improving methylation, and reducing inflammatory markers. Combined with antioxidants and nitrates, beets function as a natural, food-based anti-inflammatory strategy—not just a nutrient, but a whole-system benefit.
OTHER RESOURCES
People whose diets supplied the highest average intake of choline (found in egg yolk and soybeans), and its metabolite betaine (found naturally in vegetables such as beets and spinach), have levels of inflammatory markers at least 20% lower than subjects with the lowest average intakes, report Greek researchers in the American Journal of Clinical Nutrition (Detopoulou P, Panagiotakos DB, et al.)
Compared to those whose diets contained <250>310 mg of choline daily had, on average:
<250>
<250> * 22% lower concentrations of C-reactive protein
<250> * 26% lower concentrations of interleukin-6
<250> * 6% lower concentrations of tumor necrosis factor alpha
<250>
<250> Compared to those consuming <260>360 mg per day of betaine had, on average:
<250><260>
<250><260># 10% lower concentrations of homocysteine
<250><260># 19% lower concentrations of C-reactive protein
<250><260># 12% lower concentrations of tumor necrosis factor alpha
<250><260>
<250><260> Each of these markers of chronic inflammation has been linked to a wide range of conditions including heart disease, osteoporosis, cognitive decline and Alzheimer's, and type-2 diabetes.
<250><260>
<250><260> In an accompanying editorial in the American Journal of Clinical Nutrition entitled, "Is there a new component of the Mediterranean diet that reduces inflammation?
<250><260>
<250><260>Choline and betaine work together in the cellular process of methylation, which is not only responsible for the removal of homocysteine, but is involved in turning off the promoter regions of genes involved in inflammation.
Exposure to oxidative stress is a potent trigger for inflammation.
<250><260>
<250><260>Betaine is formed from choline within the mitochondria , and this oxidation contributes to mitochondrial redox status.
<250><260>
<250><260> The association between choline and betaine and inflammation can be confirmed in studies of other populations, an interesting new dietary approach may be available for reducing chronic diseases associated with inflammation.
<250><260>
<250><260> Recommended daily intakes of choline were set in 1998 at 550 milligrams per day for men and 425 milligrams a day for women. No RDI has been set for betaine, which, since it is a metabolite of choline, is not considered an essential nutrient.
<250><260>
<250><260> Practical Tip: Egg yolks are the richest source of choline, followed by soybeans.
<250><260>
<250><260>Beets, spinach and whole wheat products are primary sources of betaine.
German-Style Beet Salad is a classic dish found in home kitchens and Biergartens across Germany. It features tender beets dressed in a warm, tangy vinegar marinade with subtle sweetness and gentle spice—simple, balanced, and deeply satisfying.
Works beautifully as part of a cold platter (Abendbrot)
🔄 Traditional & Modern Variations
🇩🇪 Bavarian-Style
Add diced pickles
Finish with a touch of mustard
🧅 Northern German
Add thin-sliced onions, no sugar
Extra vinegar bite
🥒 Creamy Version
Add 2 tbsp sour cream or crème fraîche
Chill before serving
🍎 Sweet-Sour
Add grated apple for freshness
🧊 Storage Tips
Keeps 4–5 days refrigerated
Flavor improves after 24 hours
Store in glass or ceramic for best taste
🧠 Authentic Tips
Use apple cider vinegar, not balsamic
Slice beets thin for classic texture
Warm dressing is the secret to true German flavor
Avoid overpowering herbs—simplicity matters
✅ Bottom Line
German-Style Beet Salad (Rote-Bete-Salat) is a timeless, nourishing dish that showcases beets at their best—tangy, tender, and beautifully balanced. It’s easy, affordable, and perfect for both everyday meals and traditional spreads.
Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender.
Remove from heat, drain, and peel and slice when cool.
In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil.
Add beets and toss to coat.
Let stand for several hours, stirring occasionally.
Serve at room temperature or chilled, as desired. Cool. Enjoy the German-Style Beet Salad !!!
Cooking beets is simple, but a few expert tricks can dramatically improve flavor, texture, color, and nutrition. Use this guide as a chef’s cheat sheet for perfect beets every time.
Beet greens are more nutritious than the root—cook them!
🧊 Storage & Make-Ahead Tips
Store raw beets (unwashed) in fridge up to 2 weeks
Cooked beets last 4–5 days refrigerated
Freeze cooked, peeled beets up to 3 months
Store greens separately; use within 2 days
⚠️ Common Beet Cooking Mistakes
❌ Peeling before boiling
❌ Overcrowding roasting pans
❌ Adding vinegar before roasting
❌ Discarding beet greens
❌ Overcooking until mushy
🍽️ Quick Serving Ideas
Warm with butter & herbs
Toss into salads or grain bowls
Mash with olive oil & garlic
Blend into hummus or yogurt dip
Slice for pickling
✅ Bottom Line
Mastering beets is about simple techniques and smart flavor balance. Treat them gently, pair them wisely, and they’ll reward you with rich color, natural sweetness, and outstanding nutrition.
OTHER RECIPES
* Be sure to eat them fairly soon after purchasing the beets(before their starch turns to sugar).
* When chopping the beets, begin by carefully cutting in half so you have a flat surface. Then place that flat surface on your cutting board and continue to chop, dice, etc. Especially helpful tip when peeling...
* Use a vegetable peeler.
Or peel carefully with a knife, always laying the beet on a flat surface and cutting AWAY from you. If roasting (baking) or boiling, you can peel the beet AFTER cooking -- the skins come right off.
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