How to Properly Boil Beets – The Easiest Methods

Only whole and in their skins, for 40–60 minutes (for medium roots of 200–300 g). Be sure to peel them only after they have cooled completely – this keeps the bright deep-red colour from bleeding into the other vegetables in the salad. Cut them into 7–8 mm cubes – the standard size for vinaigrette. For “Shuba”, the beets can be coarsely grated. To intensify the colour, sprinkle the cut beets with a couple of drops of table vinegar – it will “set” the deep-red shade.

Yes, and it is an even healthier method – it preserves more vitamins and brighter flavour. Wrap each beet tightly in foil and bake for 1.5 hours at 200 °C. Check for doneness by piercing through the foil. After cooling, I remove the foil, and the skin comes off easily too. Baked beets are sweeter and richer in flavour than boiled ones – ideal for salads, side dishes and hummus. This is a restaurant technique well worth trying at home.

In the refrigerator, in a tightly closed container (with the skin still on), they keep for up to 5 days without any loss of quality. Peeled and cut beets keep for up to 3 days. On the second day the flavour becomes richer. In the freezer, cut boiled beets keep for up to 3 months in airtight bags, ready for salads and borscht. Do not thaw them completely before use – add them straight to the dish. Beets are easier to peel and cut when freshly boiled and cooled.

In a multicooker, use the “Steam” or “Stew” setting for 40–50 minutes – faster and healthier than in a pot. Pour in water to the lower part of the beets. In a microwave is the quickest method: prick the skin with a fork in 5–6 places, wrap the beet in damp paper and cook at maximum power for 8–10 minutes per medium beet. Let it stand for 5 minutes before peeling. In a pressure cooker, it takes 20–25 minutes under pressure. Each method has its own advantages.