How to Boil Beetroot

Beets are loved by many people because of their high content of vitamins and minerals, which can be used in many recipes. When prepared properly, beets have a characteristic fatty taste and earthy smell. There are many ways to prepare beets, but one of the best is boiling to soften this hard tuber without losing the nutrients inside. You just need to put the beets in a deep pot, fill the pot with water, add some vinegar or lemon juice, and simmer until the beets are tender, about 30-45 minutes.

Table of Contents

Wash and trim beets

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Choose beets of similar size so that they cook evenly. Choose a few that are the right size for the dish you plan to cook. Large beets will take longer to cook than small beets. Therefore, if you choose beets of different sizes, it will be difficult to achieve uniform ripeness. ^{[1] X Research Source}

You can boil beets of any size. However, medium-sized beets are often best suited because they strike a balance between cooking time and amount used. ^{[2] X Research Source}
Do not choose tubers with bruises or surface defects, or skin that looks dry or wrinkled. This is a sign that they have been stored for a long time.

Cut off the branches from the top of the beetroot. Place each tuber on a cutting board and use a sharp knife to cut off the branches growing from the top of the beetroot. Leave a branch about more than 1 cm to avoid cutting into the tubers. ^{[3] X Research Sources}

Fresh beets are usually hard, so you need to use a little force to get a sharp cut. Be careful not to cut your hands!
If you like, you can save beetroot leaves to use in other dishes. Beetroot leaves can be prepared in the same way as kale, spinach, collard greens, and other greens. ^{[4] X Research Sources}

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Cut off the roots growing underneath the beets. After cutting the branches, turn the beets upside down and also use a knife to cut the long, fringed roots underneath the tubers. Cut near the spot where the beets begin to curl to avoid damaging the nutritious flesh. ^{[5] X Research Sources}

Skip this step if the beets are already trimmed.
Theoretically, this root is edible, but it is not tasty because it is quite hard and fibrous. However, beetroot root can be used to add flavor to other vegetables. ^{[6] X Research Sources}

Tip: If you accidentally get beet juice on your cutting board, cut a slice of lemon and rub it vigorously over the beet-colored area. The friction and acid of the lemon juice will help remove pigmentation and prevent stains. ^{[7] X Research Sources}

Use a vegetable brush to clean the dirt on the outside of the beets. Gently rub the brush over the outside of each tuber, focusing on areas with a lot of dirt. Place the washed tubers in a bowl, or place them on a stack of paper towels or another clean surface. ^{[8] X Research Sources}

Try not to rub the beets too hard. If you scratch the skin, the color, flavor, and nutrients in the tubers can leak into the boiling water.
Beets grow underground, so you must wash them before cooking.

Rinse thoroughly with clean water. Turn on the faucet and wash each tuber under the stream of water, using your fingers to remove any remaining soil. When you need to process large quantities, you put beets in a sieve or basket to wash at the same time. ^{[9] X Research Source}

If you are a clean person, you can soak beets in a bowl of water for about 5 minutes. Add 60 ml of vinegar or lemon juice to kill bacteria. ^{[10] X Research Source}

Cook beets

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Put the beets in a pot or saucepan. A standard 1.5-2 liter saucepan is large enough to cook for 1-4 people. If you need to cook a large batch, use a medium-sized pot to make sure there’s enough space for all the beets. ^{[11] X Research Source}

Regardless of the cookware you use, it should be large enough to hold all the beets, plus an equal volume of water. ^{[12] X Research Source}
Spread the beets evenly in the bottom of the pot so that the heat of the boiling water circulates between them better.

Pour water into a pot that completely covers the beets. You do not need to measure an exact amount of water. Just turn on the water in the pot until the water is 2.5-5 cm above the beetroot. ^{[13] X Research Source}

Do not pour too much water into the pot. The greater the amount of water, the longer the cooking time will be. You also have to expend unnecessary energy to maintain the optimal cooking temperature.

Add 30 ml of vinegar or lemon juice to stop the beet juice from running out. Use a cup or spoon to measure out the vinegar or lemon juice and add to the pot of boiling beets. The acid will help keep the water in the beets from escaping while boiling. Therefore, beetroot after boiling will be soft and retain its flavor. ^{[14] X Research Source}

Double the amount of acid for every 2 liters of water added to the pot.

Tip: If you decide to use vinegar, regular distilled white vinegar is best. Avoid flavored vinegars such as balsamic vinegar, red wine, or apple cider vinegar as they affect the flavor or color of beets. ^{[15] X Research Source}

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Boil water in a pot. Place the pot on the stove and adjust to medium or high heat. Heat until the water is completely boiled. Boiling time is about 8-10 minutes, depending on the total volume of the pot.

Covering the pot will prevent heat from escaping, so the water will boil faster.

Reduce heat and simmer for another 30-45 minutes. As soon as the water begins to boil, reduce the temperature to medium-low. Let the beetroot broth simmer at this heat for about half an hour, or until the beets are tender enough. Stir the pot periodically to help distribute the heat evenly throughout the pot. ^{[16] X Research Source}

Remember to keep the lid on the pot for the entire cooking time. Otherwise, the temperature of the water will decrease and the boiling time will be longer.
When boiling large batches or previously stored beets in the refrigerator, it can take nearly an hour for the beets to fully cook. ^{[17] X Research Source}

Use a knife to check the doneness of the beets. Open the pot lid and poke the tip of a knife into one of the beets. If the tip of the knife penetrates easily, you can stop boiling. If you feel it is still hard, continue to boil for another 10-15 minutes. ^{[18] X Research Sources}

Choose a knife with a long blade to avoid burning your hands. You should wear heat resistant gloves if there is a lot of steam coming out of the pot.

Peel the boiled beetroot

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Prepare a large bowl of ice water. Pour cold water into a bowl, then add a handful of ice cubes. Place the bowl of water on the stovetop and near the boiling pot. You will use a bowl of ice water to quickly cool the boiled beets. ^{[19] X Research Source}

A large mixing bowl is best suited for this purpose, but you can pour the water directly into the tub if you need to chill a large batch or when a suitable bowl is not available.

Use a slotted ladle or tongs to transfer the beets to the bowl of ice water. After the beets are boiled, turn off the heat and remove the pot. Use a ladle or tongs to scoop out each beetroot from the hot water and place it in a bowl of ice water. ^{[20] X Research Source}

Or you can pour the whole pot of beetroot into a sieve or basket before transferring the beets to a bowl of ice water.
Another option is to simply drain the boiling water and pour cold water over the beets if you don’t want to use ice. ^{[21] X Research Source}

Tips: After cooking, you can drain the red broth or keep it for soup or soup. Beetroot juice can also be used as a natural dye.

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Soak the beets in a bowl of ice water for 2-3 minutes. Soaking freshly boiled beets in ice water will quickly remove any residual heat and prevent them from further ripening. A sudden change in temperature will weaken the bond between the skin and the flesh of the beet, making it easier to peel. ^{[22] X Research Source}

You may have to refrigerate in batches if the beets are too large. Remember to change the ice in the bowl after each batch has been chilled.

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Peel the beets by hand. By this point, the hard shell has become soft enough that you can peel it off in large chunks. Use the inside of your thumb or thumb to pry open any areas where the shell is still attached. ^{[23] X Research Sources}

You should probably put on rubber gloves before you peel the beets to make sure the beet juice doesn’t get on your fingers.
Discard the beetroot skin immediately after peeling to avoid contaminating clothing, countertops, floors, or surrounding surfaces. ^{[24] X Research Source}

Advice

Eat boiled beets with salt, olive oil, or a few sprigs of parsley. You can also pickle beets, mix them in salads, add beets to casseroles, or mash them with butter, milk, and salt (similar to potatoes).

Warning

Beetroot juice can stain fabrics and other materials. Consider wearing an apron when working with fresh beets.

Things you need

Wash and trim beets

Chopping board
Sharp knife
Vegetable washing brush
Plate or tissue

Cook beets

Pot or saucepan
Water
Measuring cup or spoon
Wooden or metal spoon?
Knife

Peel the boiled beetroot

Large bowl
Water
Ice
Patch with holes
Clamp (optional)
Sieve or basket (optional)
Latex gloves (optional)

Steps

Wash and trim beets

Cook beets

Peel the boiled beetroot

Advice

Warning

Things you need

Wash and trim beets

Cook beets

Peel the boiled beetroot

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