The boiled red beet is a simple, healthy side dish full of benefits. 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, or try it sautéed in a pan.
Red beets are those round and fleshy roots that are mainly eaten boiled or baked. At the supermarket, you can find them fresh in the produce section, or already precooked and vacuum-packed 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 stored in sand. Moreover, in the refrigerated section of stores, precooked and vacuum-packed ones are always available.
RECIPES for cooking red beet
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Steaming, Pressure Cooker
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Fall
- Energy 53.75 (Kcal)
- Carbohydrates 8.60 (g) of which sugars 8.60 (g)
- Proteins 2.37 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 5.59 (g)
- Sodium 576.18 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Boiled Red Beet
- 1 beet (red)
- to taste water
- to taste coarse salt (only for boiling, NOT for steaming)
Tools
- Pot
Why do 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 prevents stains.
Boiled Red Beet
Remove the root, if present, along with the leaves, which when fresh are good to cook like spinach or added to a soup. Wash them thoroughly to remove any remaining soil on the skin.
I recommend boiling the beet with the skin on: this helps retain its color and properties. 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 whole beets for 40-50 minutes or in pieces for 25-30 minutes, leaving the skin on. Smaller ones, sometimes called red greens, require 30-40 minutes, while larger ones up to an hour. Check for doneness by piercing with a fork: when it goes in easily, they are ready.
🍀STEAM
Steam the whole beet for 40-50 minutes or in pieces for 25-30 minutes, with the skin on, until the fork goes in 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 skin inside the pot, add enough water to cover the bottom, and close the lid. From the classic whistle, pressure cook for 15-20 minutes if whole, or 10-12 minutes if cut into pieces, depending on the size. Check for doneness by piercing with a fork: when it goes in 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 at high pressure: for about 15 minutes if whole, or 8-10 minutes if in pieces. Allow to naturally vent, then check with a fork. This way, cooking time is reduced and flavor and nutrients are preserved.
STORE boiled red beet
Store boiled red beet in the refrigerator, in an airtight container, for 3-4 days. For longer periods, slice or cube it, place it in freezer bags, and freeze for up to 3 months.
FAQ (Questions and Answers)
Why does the beet lose color during cooking?
The color may fade if the water is too hot or the cooking time is too long. Boiling over medium heat and with the skin on helps keep it more vibrant.
How can you tell if the beet is cooked?
Simply pierce the beet with a fork: if it goes in without resistance, it’s done.
Can it also be eaten cold?
Boiled red beet is also delicious cold, perfect for adding to salads or as a light side dish.
