Simply Steamed Beets

Learn how to make perfectly steamed beets for a variety of healthy dishes — from a simple side to vibrant salads and nourishing soups. I love steaming whole beets — it’s one of the easiest ways to bring out their natural sweetness while keeping all that beautiful color intact. It’s a low-fuss, foolproof method that leaves you with perfectly tender beets every time; ready to slice, dice, or enjoy just as they are.

In my opinion, beets are one of the most underrated vegetables. They’re inexpensive, available year-round, and packed with nutrients. Steamed beets are incredibly versatile. Enjoy them as a simple side dish, toss them into salads, blend them into soups, or even turn them into vibrant dips and dressings (like this gorgeous beet salad dressing).

And if you’ve only ever tried canned beets, you’re in for a real treat! Freshly steamed beets are a total game-changer — (roasted beets are also worth trying!) tender, naturally sweet, and full of earthy flavor that canned beets just can’t match. Steaming them yourself helps preserve their beautiful color, satisfying texture, and subtle sweetness without that metallic, overly soft taste you sometimes get from the can.

Once you experience the fresh version, you’ll never go back — they’re that delicious!

Quick Note! If you buy beets with the greens attached, don’t throw them away. Sauté the beet greens with a pat of butter, salt, and pepper — they’re delicious! And they are also delicious tossed into salads like this beautiful quinoa-and-fresh-beet salad.

Learn how to make steamed beets (the easy way)!

The first step to steaming beets is to scrub them clean. Next, trim off any beet greens by slicing off the top of the beets. You can trim off the root end after the beets have steamed.

I never peel my beets before I steam them; there’s no need to. They actually come off a lot easier after the beets are cooked.

Be aware, cooked beets will stain anything they touch. So be sure to do this with a paper towel, under cold water (my preferred method), or with gloves on to avoid purple fingers and cutting boards. 😉

Once they’re peeled, you can slice, dice or chop your steamed beets. Me? I love to give them a chunky chop, then finish them with a kiss of olive oil, a splash of vinegar, and a pinch of sea salt. It’s such a light and fresh way to season the beets (but trust me, leaving them plain is also delicious!). If you want to take them one step further, try tossing them with some fresh herbs (parsley, mint, and dill are my faves!).

Although perfectly simple and delicious as is, I like to make these beets as a head-start ingredient. It’s an easy way to turn a basic mid-week salad into something extra special! This simple beet-and-arugula salad can be ready in just 15 minutes when you have steamed beets prepped in the fridge.

Thanks for being here! If you make this recipe, I would love it if you could give it a ★ rating below. I appreciate you being part ot the Clean & Delicious community. 💛-Dani

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4.50 from 48 votes

Simply Steamed Beets

Learn how to make perfectly steamed beets for a variety of healthy dishes — from a simple side to vibrant salads and nourishing soups. I love steaming whole beets — it’s one of the easiest ways to bring out their natural sweetness while keeping all that beautiful color intact. It’s a low-fuss, foolproof method that leaves you with perfectly tender beets every time; ready to slice, dice, or enjoy just as they are.

Course: DIET, DINNER, sides, vegetables

Cuisine: American, dairy free, gluten free, kids, nut free, Paleo, vegan, vegetarian, Whole30

Diet: Low Calorie, Low Fat

Author: Dani Spies

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings: 2 servings

Calories: 21kcal

Ingredients

• 4 medium sized beets about a pound
• 2 teaspoons sherry vinegar
• 1 teaspoon extra virgin olive oil
• Salt and pepper to taste

US Customary – Metric

Instructions

• Scrub beets clean and then place them in a steamer basket and cook for about 30 minutes or until tender all the way through.
  
• Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces.
  
• Toss with vinegar and oil and finish with salt and pepper.
  

Notes

Storage Tips:
Uncooked beets will keep in the fridge for about 14 days. Steamed beets can be stored in an airtight container or zip-top baggie for 3-5 days.

How-To Freeze: Spread beet chunks on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 8 months.

Nutrition

Serving: 1serving | Calories: 21kcal | Carbohydrates: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg