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Simple Spoonfuls

September 25, 2020 · Leave a Comment

How to Cook Beets and 3 Ways to Use Them

How to Cook Series

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Beets are a nutritional powerhouse and should be a staple in your diet! Full disclosure, it took me about 34 years to warm up to beets. Luckily, I challenged myself to find delicious ways to incorporate them into my diet and I’m excited to share those recipes with you! First off though, you have to know how to prepare them, so here’s how!

three raw beets

Precooked beets versus cooking them yourself

Chances are you’ve probably seen packages of vacuum packed pre-cooked and peeled beets in the refrigerated section of your grocery aisle. I used to keep a pack on hand for emergencies so that I’d have them to toss into any recipe at a moment’s notice.

That was before I realized how easy that are to cook yourself! Plus, after doing a side by side taste comparison, there really was no comparison. Not only was the flavor better, the color of home cooked beets was noticeably more vibrant and the most gorgeous shade of fuchsia.

I was always intimidated by beets, most likely because I didn’t grow up eating them so they were completely foreign to me. If you’re in the same boat, stick with me and I’ll break it down for you.

beets cut in half on a cutting board

second method of cooking beets-steaming

Once I learned you could steam beets, there was no turning back. It cuts the cooking time down by almost 75% and you can easily keep an eye on them as they steam away on your stove. Here’s how it works:

  1. First, run under cool water to scrub away any dirt and pat dry.
  2. Trim off the top stalk and any root. You can save the greens for later and sauté like spinach!
  3. For steaming, you will want to cut them in half, or even quarters depending on the size of your beets. For your average medium sized beet, you will halve them.
  4. In a medium sized sauce pan, fill 1-2″ deep with water and insert a steamer basket. Scatter your beet pieces in the basket and place a lid securely on top. Turn to high heat and steam for 15 minutes, or under the beets are fork tender. You should be able to slide paring knife into the flesh easily.
  5. Remove from the heat. One at time, place each piece into a paper towel and rub with your hands to remove the skin. It’s easiest to do this while they’re still warm. Be warned that the beets will stain your hands and any linens which is why a paper towel works best.
  6. Enjoy!
halved beets in a steamer basket

Second method of cooking beets-Roasting

The more traditional way of preparing beets is by roasting them. It deepens their earthy flavor and coaxes out their inherent sweetness, but it also takes about 45 minutes. It also helps the skin peel off easily!

You can get really fancy and roast them on a bed of rock salt but if you’re just looking to get the job done here’s what you need to know:

  1. First, run under cool water to scrub away any dirt and pat dry.
  2. Trim off the top stalk and any root. You can save the greens for later and sauté like spinach!
  3. For roasting, you can leave them whole or roast them in half. For larger beets, I like to cut them in half so they roast faster.
  4. Place them on a cookie sheet lined with aluminum foil.
  5. Toss them in a light cooking oil and season with salt and pepper.
  6. Heat your oven to 400 degrees F.
  7. Depending on the size of your beets, you can start checking for doneness at about 30 minutes. You should be able to pierce them with a fork or paring knife with little resistance, aka “fork tender.” Most often, they will take about 45 minutes.
  8. Once they are done to your liking, rub each piece with paper towel to remove their skins and enjoy!
halved beets on a sheet pan

How to freeze beets

Using beets in smoothies is one of my favorite ways to include them in my regular diet. They add a layer of complexity to your smoothie and impart the most gorgeous pink color that will make you feel like you’re drinking a sunset!

Once you’ve cooked your beets following either the steaming or roasting method, cut them into 1″ chunks. Then spread them onto a cookie sheet lined with parchment paper, taking care that they’re not touching one another. Freeze them until solid, about 2 hours. Then transfer to a freezer bag or glass container. This keeps them from sticking together in one big lump.

When you’re ready to make a smoothie, you can pop a few chunks into your blender! Or, you can defrost them and add them to the delicious lemon beet hummus below.

3 beet recipes you will love!

I’ve been finding all sorts of ways to sneak beets into my diet and these are a few of my favorite recipes! These recipes just go to show how versatile they are, and this is just the tip of the iceberg!

Creamy Lemon Beet Hummus

I love keeping this creamy lemon beet hummus in the fridge at all times for easy, healthy snacking. It’s also great as a spread inside veggie wraps for lunch time or using as a smear on your bun for a veggie burger. This was the gateway recipe that opened the doors to my love of beets. Even my kids got on board after giving this dip a try!

Raspberry Coconut Beet Smoothie

If you’re looking for new ways to pack more nutrients into your morning smoothie, look no further! This beet smoothie is like sunshine in a glass. The raspberries and beets marry together for the most beautiful magenta color you’ve ever seen. Lemon juice and fresh ginger keep it light and bright while coconut milk brings the tropical vibes. You’ll definitely want to add this into your regular smoothie rotation.

mason jar filled with raspberry beet smoothie

Root Vegetable Beet Hash

If you’re not completely sold on the earthy flavor of beets, an easy way to mellow them out is by balancing them with other flavors. In this breakfast beet hash, Yukon gold potatoes provide a blank slate to build on and yams offset their flavor with their sweetness. The trio of colors makes for a beautiful rainbow in this skillet!

plate with root veggie hash and egg fried over easy on top.
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How to Cook Beets

These are the two easiest ways to prepare beets, by steaming and roasting. Once you realize how easy it is, you'll be making them all the time!
Prep Time5 mins
Cook Time15 mins
Keyword: beets, how to
Author: Katie Clack

Ingredients

  • 3 medium beets

Instructions

Steamed Beets

  • Scrub the beets under cold water.
  • Trim the stems and root tip from the beets and cut in half or quarters.
  • In a medium sauce pan, fill with 1-2 inches of water and place on high heat. Insert steamer basket. Place beet halves into steamer basket and secure with tight fitting lid.
  • Steam for 15 minutes, or until you can pierce the beets easily with a fork or paring knife.
  • Rub each piece with a paper towel while still warm in order to remove the skins. Enjoy!

Roasted Beets

  • Preheat oven to 400 degrees.
  • Scrub the beets under cold water.
  • Trim the stems and root tip from the beets and cut in half or quarters.
  • Place beets on a cookie sheet lined with aluminum foil.
  • Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast for 30-45 minutes or until beets are easily pierced with fork or paring nife.
  • Rub each piece with a paper towel while still warm in order to remove the skins. Enjoy!
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simple_spoonfuls

#ad I wanted to share my entry for the #beginwith #ad  I wanted to share my entry for the #beginwithjuice contest to create a recipe that uses 100% fruit juice. I’m SO proud of how yummy this cast iron blood orange chicken turned out! 🍊🍗

The blood orange juice,  chicken stock and caramelized red onions reduce down to a luxurious sauce that is delicious served over a bed of fluffy couscous.

This chicken is the perfect date night or entertaining recipe thanks to the gorgeous pink blood oranges. 🍊

Drop me a comment if you’d like the full recipe so you too can wow your family and friends! 💫

#castironskillet #chickenrecipes #chickenrecipe #chickenfordinner #orangechicken #bloodorange #bloodoranges #citrus #easydinner #easydinners #mediterraneandiet #healthyrecipeshare #foodphotography #mealprepmonday #greenolives #simplespoonfuls #whatimadetoday #whatiatefordinner #whatiatetoday #whatsfordinnertonight
I’m thinking about making this luscious red pepp I’m thinking about making this luscious red pepper pesto pasta for dinner tonight! The sauce is a spin on romesco in the most delicious way. 🍝

The feta, tomato and kalamata olives take it to the next level! But the best part is that the sauce is so versatile for other uses like as the base of a pizza, as a spread inside a wrap or burger bun, or drizzled over a roasted chicken breast. 🍕🍔🍗And it only takes five minutes to blitz it up in a food processor! 💪

What are y’all whipping up for dinner tonight?

#romesco #pestopasta #pestosauce #roastedredpeppers #roastedredpepper #pastasalad #pastaporn #pastalovers #pastalove #mediterraneandiet #mediterraneanfood #mediterraneanlife #mealprepideas #mealpreps #mealpreprecipes #mealprepinspo #foodblogging #healthyrecipeshare #easyrecipes #simplerecipes #simplespoonfuls #frommykitchen #frommykitchentoyours #whatiatetoday #whaticooked #pastarecipes #pastaofinstagram #carbsarelife #carbsoncarbs
You know that lonely bag of Costco cauliflower ric You know that lonely bag of Costco cauliflower rice sitting in your freezer?  Look how beautifully it transforms with a super easy cooking method my personal chef friend @skusnic taught me!  There’s no defrosting, no squeezing out excess water, no babysitting on the stovetop.  Instead, you let the broiler do the work for you! 

The high heat dries out the riced cauliflower so it gets toasty instead of soggy.  Once it’s at your desired level of golden brown, pull it out and dress it up with whatever flavors you have on hand.

I like to make mine into a keto-friendly, gluten-free rice pilaf with toasty pinenuts, garlic and parsley, finished with a shower of Parmesan. Yummm!  Video to come soon!

#cauliflowerrice #cauliflowerrecipes #cauliflower #freezermeals #mealprepideas #mealprepping #mealpreppin #mealprepinspo #mealprepsundays #mealpreps #mealprepmondays #sidedish #sidedishes #easyrecipe #easyrecipesathome #simplespoonfuls #healthysides #healthyrecipes #healthyrecipesforfamilies #ricepilaf #ketorecipe #easyketorecipes #ketomeal #ketoadapted #foodblogger #foodphotographyandstyling #vegetarianmeals #vegetarianketo #vegetariandinner #vegetarianismo
I can’t tell you how excited I am to share this I can’t tell you how excited I am to share this dish with you! I was inspired by my friend Elena from @mamamiamangia__  and her beautiful Italian creations! 🇮🇹 

I’m not exactly sure what to name this recipe but it’s basically garlicky shrimp with white beans, sundried tomatoes and arugula. 🍤🍅🥬The flavor is amplified with lots of bright lemon zest and herby parsley. 🍋 A generous pinch of red pepper flakes brings just the right amount of heat without being spicy.  Best of all it’s gluten free and low carb.  It was so good we ate the leftovers tossed with linguine for dinner! Follow along in my stories to see it all come together!

I know I say this about all my recipes but you really should save this bad boy!  Not only does it taste like a million bucks, it looks like it too, and luckily its incredibly simple to make!

Mediterranean Shrimp and White Bean Arugula Salad

Half pound peeled and deveined shrimp (defrosted frozen is fine)
1/3 cup sundried toms, sliced
4 garlic cloves, minced
3 tbsp parsley, chopped 
Half can cannelini beans
 1 large lemon, zested and juiced
Pinch of Red pepper flakes
Sea salt and black pepper
2 tbsp Olive oil
Arugula

Heat 2 tbsp olive oil in a non stick sauté pan over medium heat.  Add peeled and deveined shrimp and sprinkle lightly with sea salt and black pepper. Add the four cloves of minced garlic. After about 1-2 minutes flip the shrimp once they’ve turned pink on the bottom.  Then add the beans, sundried tomatoes, lemon zest and juice and red pepper flakes. Cook 1-2 more minutes until shrimp is fully cooked and then remove from the heat.  Add the fresh parsley and toss well. In a big bowl, lightly dress fresh arugula with extra virgin olive oil, sea salt and pepper.  Spoon shrimp mixture over the top and garnish with extra lemon! 

#mediterraneandiet #mediterraneanrecipes #italianrecipes #italianrecipe #healthyrecipes #healthyrecipe #saladporn #saladinspo #saladsofinstagram #pescatarianrecipes #pescatarianlife #seafoodrecipes #simplespoonfuls #shrimprecipes #italiansalad #eatwithyoureyes #sundriedtomatoes #eatpretty #frommykitchen #healthydinners #healthydinnerideas #easydinnerideas #easydinner #whatiatefordinner
Happy New Year everyone! 🥂I love seeing my top Happy New Year everyone! 🥂I love seeing my top 9 because to me it represents taking the first steps towards making my dreams come true.  I’m so proud of myself for putting my work out there despite the fact that I’m not at the level I want to be yet and I’m constantly fighting off the perfectionist little voice in my head.  Anyone else hear that voice?🙉

I love seeing the rainbow of color injected into my creations and it just makes me so.damn.happy. 🌈  I can’t wait to make 2021 MY year and to stop dreaming and start DOING! 💪🤘 I know it’s going to be a great year for you too!

I’m so thankful for each and everyone of you and I’m excited to show up for you every day! ❤️

Xoxo
Katie

#topnine2020 #topnine #topposts #foodblogger #foodbloggers #eattherainbow🌈 #eattherainbow #eatwithyoureyes #feastonthis #foodphotographyandstyling #foodphotography📷 #myrecipes #eatrealfood #jerf #simplespoonfuls #healthyrecipes #mealprepideas #buddhabowls
*Honey Coconut Chia Pudding with Blood Orange and *Honey Coconut Chia Pudding with Blood Orange and Pomegranate*

I was today years old when I discovered my love of chia pudding! 🙌 I’ve given it a few chances over the years but could never get the consistency just right and I couldn’t understand what all the fuss was about.  But I’m a sucker for a meal prep breakfast and was determined to figure this one out. 

Thankfully a fellow personal chef and longtime friend of mine @skusnic let me in on the secret of her ratios.  I still managed to botch her recipe because I can’t be bothered to follow a recipe to save my life (this is why I’m not a baker!) but it turned out fantastic nonetheless. 

I love how the bright winter citrus and tart pom seeds cut through the richness of the coconut. 🍊🥥And the honey adds just the right amount of sweetness to make you want to devour the whole batch! 🍯

🛑Make sure you hit the SAVE 👆🏻 button on this one!  I can’t wait to see how you customize it with your favorite flavors!

*Honey Coconut Chia Pudding with Blood Orange and Pomegranate*
2/3 can of coconut milk 
1/2 cup of milk of your choice (I used skim bc it’s what I had)
1/2 tsp vanilla extract
1/4 cup chia seeds
1.5 tbsp honey or maple syrup
Pomegranate arils
Blood orange segments
Hemp hearts or flax seeds 

Combine coconut milk, milk, vanilla and chia seeds and mix well. Cover and refrigerate for at least six hours or over night.  Stir in honey and top with pomegranate seeds and orange segments. Top with hemp hearts or flax seeds (optional)

#chiapudding #chiaseedsbenefits #hemphearts #mealprepideas #breakfastmeal #mealpreps #mealprepsundays #makeaheadmeals #breakfasttime #vegetarianbreakfast #vegetarianrecipes #veganbreakfast #veganbreakfastideas #bloodoranges #bloodorange #pomegranateseeds #pomegranates #pomwonderful #hempheals #veganpudding #whatiateforbreakfast #whatiatetoday #mealprepinspo #mealpreping #mealprepmonday #mealprepmondays #breakfastinspo #getinmybelly😋 #eatwithyoureyes
Wishing you all the merriest Christmas! I’m so Wishing you all the merriest Christmas!  I’m so thankful for each and every one of you, especially this year.  During a time when we can’t be close to our loved ones, it makes me appreciate the connections I’ve made on here that much more!❤️❤️❤️ Love and joy to you all! 

Xoxo,
Katie
I don’t know about y’all but in our family, Ch I don’t know about y’all but in our family, Christmas breakfast is just as important as Christmas dinner!  Traditionally I make a strata because I can prep it all the night before and just pop it into the oven in the morning!  That way, I can enjoy our Christmas morning stress-free without fussing in the kitchen.

I’ve been making this bagels and lox strata for years and the flavor is out of this world!  Safe to say, it’s a family tradition.  I love using everything bagels for the extra flavor they bring to the table. Plus, you can’t go wrong with the flavors of smoked salmon, capers, and cream cheese. 

I throw a little spinach in the mix to amp up the green color and finish it off with fresh dill or chives for some extra herby goodness.  I think Chrissy Teigen has a similar recipe but this is my spin on things.

Everything Bagels and Lox Breakfast Strata
3 day old bagels cut into 3/4” cubes
5 eggs
1 3/4 cup whole milk
1/4 cup grated parmesan
1 tsp dijon mustard
3/4 tsp kosher salt
1/2 tsp pepper
1 small shallot, minced
2 tbsp capers
6 oz smoked salmon or lox
2 cups spinach, torn
4 oz cream cheese
EBTB seasoning
Fresh dill

Combine the eggs, milk, parmesan, dijon, salt, pepper, shallot and dijon and mix until smooth.  Grease a medium sized casserole dish, scatter the bagel pieces around the dish and pour the egg mixture over the top.  Scatter the spinach pieces, lox, and capers and gently stir into the bagel and egg mix. Top with dollops of cream cheese and additional everything but the bagel seasoning.

Cover and place in the fridge for at least two hours, or ideally overnight. 
Bake at 350 for 30-40 minutes or until a toothpick inserted comes out clean, like a cake, and not with raw eggs.

Top with the fresh dill and serve!

#strata #breakfastofchamps #christmasbreakfast #christmasmorning #makeaheadmeals #everythingbagel #ebtb #everythingbagelseasoning #easybreakfast #whatiateforbreakfast #whatsforbrunch #brunchgoals #brunchideas #brunching #christmasbrunch #christmasmeal #christmasrecipes #holidaybrunch #holidaymeals #holidayrecipes #holidayrecipe #foodblogger #mealpreps #mealprepideas #breakfastgoals #simplespoonfuls #foodstylingandphotography
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