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!

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.

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!

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!

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.

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!