The boiled red beet is a simple, healthy, and beneficial side dish. Sweet and colorful, it is perfect in salads, soups, or enjoyed on its own. Discover how to boil it best to enhance its flavor and properties.
Red beets are those round, fleshy roots that are mainly eaten boiled or roasted. At the supermarket, you can find them fresh in the produce section or already precooked and vacuum-sealed in the refrigerated section.
Regionally, the smaller varieties are also called red greens, while nationally they are mistakenly referred to as red turnips.
SEASON of #red beets: from May to December. Until March, you can find those preserved in sand. Additionally, in the refrigerated section of stores, precooked and vacuum-sealed ones are always available.
RECIPES to cook red beet
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove, Steam Cooking, Pressure Cooker
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Autumn
Boiled Red Beet
- 1 beet (red)
- as needed water
- as needed coarse salt (only for boiling in water, NOT for steaming)
Tools
- Pot
Why do your hands turn red when handling it?
Beets contain betanin, a very intense natural pigment that easily stains skin and surfaces. Washing hands immediately with cold water or using gloves can prevent stains.
Boiled Red Beet
Remove the root, if present, along with the leaves, which when fresh are great cooked like spinach or added to a soup. Wash them thoroughly to remove any remaining dirt on the skin.
I recommend boiling the beet with its skin: this way it retains color and properties better. The skin peels off easily once cooked and cooled.
🍀BOIL IN BOILING WATER
To boil the red beet, bring a pot of water to a boil and cook the whole beets for 40-50 minutes or in pieces for 25-30 minutes, leaving the skin on. Smaller ones, sometimes called red greens, need 30-40 minutes, while larger ones up to an hour. Check doneness by piercing with a fork: when it enters easily, they are ready.
🍀STEAM COOK
Steam the whole beet for 40-50 minutes or in pieces for 25-30 minutes, with the skin on, until the fork enters easily; this way, color, flavor, and nutrients are preserved.
🍀BOIL IN PRESSURE COOKER
To boil red beets in a pressure cooker, place them washed and with the skin inside the pot, add enough water to cover the bottom, and close the lid. From the classic whistle, cook under pressure for 15-20 minutes if whole, or 10-12 minutes if cut into pieces, depending on size. Check doneness by piercing with a fork: when it enters easily, they are ready. This method reduces cooking time and preserves flavor and nutrients.
🍀COOK IN INSTANT POT
Wash the beets and place them in the pressure cooker or Instant Pot with a little water. Cook on high pressure: for about 15 minutes if whole, or 8-10 minutes if cut into pieces. Let it naturally release, then check with a fork. This way reduces cooking time and preserves flavor and nutrients.
STORE boiled red beet
Store boiled red beet in the refrigerator, inside an airtight container, for 3-4 days. For longer storage, cut into slices or cubes, place in freezer bags, and freeze for up to 3 months.
FAQ (Questions and Answers)
Why does the beet lose color when cooking?
The color can fade if the water is too hot or the cooking too long. Boiling at medium heat and with the skin helps to keep it more intense.
How to tell if the beet is cooked?
Simply pierce the beet with a fork: if it goes through without resistance, it’s done.
Can it be eaten cold?
Boiled red beet is delicious even cold, perfect to add to salads or enjoy as a light side dish.
