Beetroots have an image problem in Britain. For too many of us, the word conjures up those vinegary purple discs from a jar, slid apologetically next to a limp salad in a motorway service station. It’s a shame, because a freshly cooked beetroot — roasted until sweet and earthy, or boiled and dressed while still warm — is one of the great vegetables. Deep, sweet, almost meaty, with that unmistakable ruby colour that makes everything on the plate look better.

The good news is that beets are one of the easiest vegetables to cook well. They ask for almost nothing: a bit of time, a bit of heat, and minimal fussing. This guide covers every reliable method — roasting, boiling, steaming, and a couple of bonus techniques — plus how to pick good ones, how to stop them staining everything you own, and what to do with them once they’re cooked.

Choosing and Storing Beetroots

Look for beets that feel firm and heavy for their size, with smooth, unblemished skin. Golf-ball to tennis-ball size is ideal — enormous ones can be woody in the middle, though they’re fine for grating raw into salads. If the leafy tops are still attached and look fresh, that’s a good sign of freshness, and the leaves themselves are edible (cook them like chard).

Avoid any that feel soft, wrinkled, or have soft spots. And here’s a tip from the allotment crowd: the tail (the long thin root at the bottom) should be intact. If it’s been snapped off, the beet will bleed colour during cooking.

Store unwashed beets in the fridge’s salad drawer and they’ll keep happily for two to three weeks. Don’t wash them until you’re ready to cook — moisture speeds up spoilage.

Preparation: The Non-Negotiables

Whichever method you choose, start the same way. Give the beets a good scrub under cold water to remove soil, but don’t peel them and don’t trim the root or stem too close — leave about 2–3cm of stem and the full tail. Cutting into the flesh before cooking lets the colour bleed out, leaving you with pale, sad beets and pink cooking water. The skins slip off effortlessly after cooking, so there’s no reason to wrestle with a peeler beforehand.

One more thing: wear an apron, or at least don’t wear your favourite white shirt. Beetroot juice stains, and it stains with commitment. A pair of disposable gloves saves you from pink hands for two days — though honestly, most of us just accept it as the price of admission. Lemon juice or a bit of bicarbonate of soda on a damp cloth lifts stains from worktops; for hands, scrub with salt and lemon.

Method 1: Roasting (The Best All-Rounder)

If you only learn one method, make it this one. Roasting concentrates the beetroot’s natural sugars and gives you the deepest, sweetest flavour. It’s also the most hands-off.

1. Heat the oven to 200°C (180°C fan / gas mark 6).
2. Scrub the beets, trim the tops to about 2–3cm, and leave the tails on.
3. Rub each beet lightly with olive oil and a pinch of flaky sea salt. Wrap individually in foil — this steams them gently as they roast and keeps the colour in.
4. Place on a baking tray and roast for 45 minutes to 1½ hours, depending on size. They’re done when a skewer or sharp knife slides in with no resistance.
5. Let them cool just enough to handle, then rub the skins off with kitchen paper or your thumbs. They should slip away with barely any effort.

Roasted beets are superb warm in salads, whizzed into dips, or simply sliced with goat’s cheese, walnuts and a drizzle of honey. If you’re building your preserve cupboard alongside your roast dinners, you’ll enjoy our guide to making your own BBQ sauce — sweet roasted beetroot and smoky homemade sauce are a fine pairing on a burger.

Method 2: Boiling (Quick and Reliable)

Boiling is faster than roasting and gives you tender, evenly cooked beets that are perfect for pickling or grating into salads.

1. Place scrubbed, untrimmed beets in a large pan and cover generously with cold water. Add a good pinch of salt and a splash of vinegar — the acid helps lock in the colour.
2. Bring to the boil, then reduce to a steady simmer.
3. Cook for 30 to 60 minutes depending on size. Test with a skewer: it should slide in easily.
4. Drain and rinse under cold water until cool enough to handle, then slip the skins off.

Boiled beets are the classic base for pickled beetroot and for borscht. They’re also the easiest to slice neatly for sandwiches — try them with horseradish cream on rye.

Method 3: Steaming (For the Health-Conscious)

Steaming keeps the most nutrients in the beet and needs no added fat. Scrubbed whole beets go into a steamer basket over simmering water, lid on, for 30 to 50 minutes. Same doneness test with a skewer. It’s a gentler flavour than roasting — cleaner, brighter — and the colour stays spectacular.

Bonus Methods Worth Knowing

Microwaving (when you’re in a hurry)

Prick a scrubbed beet all over with a fork, wrap it in a damp sheet of kitchen paper, and microwave on high for 8 to 12 minutes, turning halfway. It’s not going to win any flavour awards over roasting, but it works in a pinch.

Grating raw

Young, small beets are delicious raw. Peel and coarsely grate them into salads or slaws — they add crunch, sweetness and outrageous colour. Dress with lemon juice immediately to stop them oxidising.

Air fryer

Halve small beets, toss in oil and salt, and air-fry at 190°C for 20 to 25 minutes. You get something halfway between roasted and charred — excellent.

What to Do With Cooked Beetroots

• Warm salad: slice over rocket with goat’s cheese, toasted walnuts and balsamic.
• Pickled: pack into sterilised jars with hot vinegar, sugar and spices — ready in a week, keeps for months.
• Dips: blend with chickpeas, tahini and lemon for a shocking-pink hummus.
• Soup: the base of a proper borscht, or blended smooth with crème fraîche.
• Chocolate cake: sounds mad, tastes incredible — grated beetroot keeps chocolate cake moist for days.
• Juice and smoothies: a thumb-sized chunk in a smoothie adds earthiness and nutrients without dominating.

And if you’re the meal-prep type, roasted beets keep in the fridge for up to five days in an airtight container — they only get better as the flavours settle. Speaking of keeping produce at its best, our guide on how to tell if a mango is ripe will help you apply the same pick-at-peak instincts to your fruit bowl.

Beetroot FAQs

Do you peel beetroots before cooking?

No — cook them with the skins on, then slip the skins off afterwards. Peeling beforehand causes the colour and flavour to leach out into the cooking water.

Why is my wee pink after eating beetroot?

Completely normal. It’s called beeturia, and it happens to around 10–15% of people — a harmless pigment called betacyanin passing through. It can alarm you the first time, but it’s nothing to worry about.

Can you eat beetroot leaves?

Yes, and you should. The tops taste like a mild cross between spinach and chard. Sauté them in olive oil with garlic for two minutes, or shred them raw into salads. Only use them if they look fresh and perky.

How long do cooked beetroots last in the fridge?

Three to five days in an airtight container. They also freeze well: slice or dice, spread on a tray to freeze individually, then bag up. They’ll keep for three months.

Are beetroots good for you?

Very. They’re rich in folate, manganese, potassium and nitrates, which have been linked to healthy blood pressure. The NHS Eat Well guide counts 80g of beetroot as one of your five-a-day.

The Bottom Line

Beetroot rewards the tiniest bit of effort with disproportionate deliciousness. Roast them when you have time, boil them when you don’t, and never again settle for the jarred kind out of habit. Once you’ve tasted a properly cooked beet — sweet, earthy, jewel-red all the way through — there’s no going back. Now go and stain something.

Sources: BBC Good Food – How to Cook Beetroot; NHS – Eat Well Guide