Steaming Beets: Oven-Baked Perfection In Simple Steps

Steaming beets is a great way to cook them, and it has several benefits over other methods like roasting. Steaming makes the skin easier to peel off, and it also makes the beets more tender and pleasant to eat. It enhances their natural sweetness and allows you to infuse them with other flavours.

To steam beets, first scrub them clean and trim off any beet greens. You can leave the skins on while steaming to save time, as they will slip off easily after being steamed. Place the beets in a steamer basket above about 2 inches of water and bring the water to a boil. Once the water is boiling, reduce the heat and steam for around 30 minutes, or until tender. You can also steam-roast beets in the oven by placing them in a baking dish with a small amount of water, covering tightly with foil, and roasting at 350°F for about an hour.

How to prepare beets for steaming

Preparing beets for steaming is a straightforward process, but there are a few steps you can take to ensure the best results. Here's a guide on how to prepare beets for steaming:

Washing and Trimming:

Start by washing the beets thoroughly. Use lukewarm water and a clean sponge or vegetable brush to scrub them clean, removing any dirt or residue. Beets grow underground, so it's important to give them a good rinse.

Next, trim the tops off the beets, leaving about 2 inches of the stem intact. This helps reduce colour leakage when cooking. You can also cut the stems and trim any stringy roots at this stage.

Peeling:

Some recipes suggest peeling the beets before steaming, while others recommend leaving the skins on. Peeling the beets beforehand can be a bit tricky, as they tend to have a tough outer layer. However, leaving the skins on during steaming can make them easier to peel later. The skins will slip off effortlessly after they are steamed, and the skin also helps keep the beet juices inside the vegetable.

If you decide to leave the skins on, you can use a paper towel to rub off the skins after steaming, which helps reduce stains on your hands and cloth towels.

Scoring:

Before steaming, you can score each end of the beet with an "X". This encourages the peel to pull back as the beet cooks, making it even easier to remove the skin later.

Steamer Setup:

To steam beets, you'll need a steamer basket or a similar setup. Place the beets in the steamer basket, ensuring they are above about 2 inches of water. The water level should not touch the steamer basket, as you want the steam to circulate around the beets as they cook.

Timing:

The steaming time will depend on the size of your beets. For small and medium beets, steam for around 30 minutes. Larger beets may take up to 40-50 minutes. You'll know they're done when you can easily pierce the beet to the middle with a knife or skewer.

Seasoning:

After steaming, you can season the beets with a variety of ingredients. A simple combination of olive oil, vinegar or lemon juice, and a pinch of salt and pepper can enhance their flavour. Fresh herbs such as parsley, mint, or dill can also be added for extra flavour.

Storage:

Steamed beets can be stored in an airtight container or zip-top bag in the refrigerator for 3-5 days.

Preparing beets for steaming is a simple process that will allow you to enjoy their natural sweetness and vibrant colour. Following these steps will help you create delicious and nutritious steamed beets.

How to steam beets

Beets are a versatile vegetable that can be used in a variety of dishes, from salads to soups. They are packed with nutrients and offer incredible health benefits. Here is a step-by-step guide on how to steam beets to perfection.

Step 1: Prepare the Beets

Start by scrubbing the beets clean. Use a vegetable brush and lukewarm water to remove any dirt from the surface. Cut off the beet greens by slicing off the top of the beets, leaving about 2 inches of the stem to reduce colour leakage during cooking. You can also trim any stringy roots at this stage.

Step 2: Steam the Beets

Place the whole beets in a steamer basket above about 2 inches of water. Ensure that the water does not touch the steamer basket, as you want the steam to circulate around the beets. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cover the pot and steam until the beets are tender. For small and medium beets, this will take around 30 minutes, while large beets may need up to 50 minutes. You'll know they're done when you can easily insert a knife or skewer into the centre.

Step 3: Peel and Serve

Once the beets are cool enough to handle, use your hands or a paper towel to rub or wipe off the skins, which should slip off easily after steaming. Cut the beets into your desired shape and serve. You can enjoy them as-is, or enhance their flavour by tossing them with olive oil, vinegar, and a pinch of salt and pepper.

Tips:

• If you don't have a steamer basket, you can use a colander or wire trivet to prop up the beets above the boiling water.
• Steaming beets is a great way to infuse them with other flavours. Try adding spices or citrus zest to the water for a unique twist.
• Beets can stain your hands and surfaces, so consider wearing kitchen gloves or using parchment paper when handling them.
• Store leftover beets in an airtight container in the refrigerator for up to 5 days.

Enjoy your perfectly steamed beets!

How to steam-roast beets

Steam-roasting beets is a great way to cook them, as it combines the benefits of both steaming and roasting. This method softens the beets, making them tender and easier to peel, while also intensifying their natural sweetness and infusing them with flavour.

Step-by-step guide to steam-roasting beets:

Prepare the beets:

Wash the beets and scrub any dirt from the surface. Trim the tops off the beets, leaving about 0.5-2 inches of the stem to reduce colour leakage when cooking. You can peel the beets now or wait until after cooking, which some people find easier.

Season the beets:

Place the beets on a large piece of foil and drizzle with olive oil. Sprinkle with salt and pepper, and add any desired herbs such as thyme or rosemary. Wrap the beets tightly in the foil and place them on a baking sheet or dish.

Steam-roast the beets:

Preheat your oven to 350-400°F (177-204°C). Pour a small amount of water into the baking dish, about 1-1.5 inches, and cover tightly with foil. Bake the beets for about one hour, or until they are very tender. Test with a thin, sharp knife to check if they are done.

Cool and serve:

Once the beets have cooled, cut them into your desired shape. Wedges are a good option as they are a snackable size and can be cut into matchsticks or diced if needed. The skins should slip off easily after steaming, but you can use a paper towel to gently rub them off if needed.

Tips:

• Beets can be stored in the fridge for up to 14 days before cooking, or 3-5 days after steaming.
• If you don't have a steamer, you can use a colander or wire trivet to prop up the beets above the water.
• Be aware that beets can stain your hands, cutting boards, and other surfaces. You can use kitchen gloves or parchment paper to avoid stains.

How to store and reheat cooked beets

Cooked beets can be stored in the refrigerator for up to 5 days. To store them, place them in an airtight container or Ziploc bag, or wrap them in foil and then refrigerate. Beets tend to weep in the fridge, so it's best to store them upright.

You can also freeze cooked beets for up to 5-6 months. First, let them cool completely, then place them in a freezer-safe bag or airtight container. They will keep in the freezer for up to 12 months.

To reheat cooked beets, you can either place them in the oven at 350 degrees Fahrenheit for 15-20 minutes or until heated through, or heat them in the microwave on high for about three minutes. If you're reheating oven-cooked or air-fried beets, it's best to use the same cooking method to reheat them. For boiled beets, use the microwave and heat in 30-second intervals.

How to season cooked beets

Once your beets are cooked, there are many ways to season them. Here are some ideas:

Seasoning for Steamed Beets:

Before serving, you can toss your steamed beets with a splash of vinegar, a kiss of olive oil, and a pinch of kosher salt. You can also add some fresh herbs like parsley, mint, or dill.

Seasoning for Roasted Beets:

Roasted beets can be seasoned with olive oil, salt, and pepper. You can also add some balsamic vinegar to the mix.

Seasoning for Boiled Beets:

For boiled beets, you can add some vinegar or lemon juice to the water to help retain their colour. After boiling, you can season with salt and pepper to enhance their sweet flavour. You can also toss them with lemon juice or balsamic vinegar to add some acidity. Before serving, garnish with herbs like basil, chives, dill, or chopped parsley.

Other Seasoning Ideas:

Beets go well with strong flavours such as horseradish, chilli, ginger, mustard greens, chicories, watercress, balsamic or fruit vinegar, citrus fruits, Sichuan pepper, curry, caraway, olives, capers, and anchovies. You can also try seasoning with salt, pepper, allspice, nutmeg, cinnamon, savory, bay leaf, anise, clove, dill, ginger, or thyme.

Serving Ideas:

Beets can be served warm with a dressing of butter, lemon juice, and seasoning, or dressed with orange juice and green onion slivers or glazed with orange marmalade. They can also be served cold, peeled, sliced, and served with oil and lemon or with vinaigrette. Top with plain or flavoured butter, margarine, lemon juice, vinegar, vinaigrette dressing, sour cream, or plain yoghurt.

Storing:

Cooked beets can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 6-12 months.

Frequently asked questions