Harvesting Details



Choose beets with firm, smooth skins and non-wilted leaves if still attached. Smaller ones are more tender.


Remove leaves, leaving about an inch of the stems. Use leaves as greens- raw or cooked. Store roots in a plastic bag in refrigerator for up to 3 weeks. Wash before cooking.


Fat free, saturated fat free, cholesterol free, low sodium, excellent source of folate.



How to Cook Beets

Beets can be steamed, boiled, or baked and depending on size determines times.
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Course: Side Dish
Cuisine: American
Keyword: beets
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 107kcal


  • Steamer
  • Pressure Cooker


Boiled Beets

  • 1 lb beets 2-3 inches in size
  • 8 cups water
  • 1 tbsp vinegar
  • 1 tsp salt

Steamed Beets

  • 1 lb beets 2-3 inches in size

Whole Roasted Beets

  • 1 lb beets 2-3 inches in size
  • olive oil or oil of choice for coating
  • salt and pepper for seasoning

Sliced Roasted Beets

  • 1 lb beets 2-3 inches in size
  • 2 tsp olive oil or oil of choice for coating
  • salt and pepper for seasoning


Boiled Beets

  • Trim the tops, wash and dry
  • In a large pot add water, vinegar, salt, bring to a boil and then reduce to simmer.
  • Cook until fork tender, about 30 minutes. Peel after they are cool enough to handle

Steamed Beets

  • Trim off the tops of beets. Wash and scrub dirt and dry well
  • Add enough water to steamer to cook on high for 30 minutes, but not cover the bottom of the basket
  • Steam until they are fork tender, about 30 minutes. Beets are easy to peel when they are cooked, but you can peel before cooking as well.

Whole Roasted Beets

  • Set the oven rack in the center position. Preheat oven to 400°F. Trim the tops off the beets, leaving 1/2-inch of the stem. Wash and scrub dirt from the beets and dry well.
  • Place beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place on a sheet tray.
  • Roast until fork-tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for desired texture. Allow beets to cool and peel.

Sliced or diced beets

  • Set the oven rack in the center position. Preheat oven to 400°F.
  • Wash and peel beets. Cut into 1/2 to 3/4-inch thick wedges, or consistent sized diced
  • In a medium-sized bowl toss together the beets, olive oil, salt, and pepper. Place on a parchment-lined sheet pan. Roast until beets are fork-tender, about 25 to 30 minutes.

Beets in the Instant Pot

  • You don’t even need to wash the beets unless they are covered in dirt. Simply cut off the leaves and stems (you can wash those and use them in soups and juices). Place the trivet inside the pot and add a cup of water. Place the beets over the top, as many as you can fit. You can also overlap them. I like to cook a large batch and then store some of them in the fridge and freeze the rest for later.
  • Small beets: HIGH pressure, 15 minutes, natural pressure release.
    Medium beets: HIGH pressure, 20 minutes, natural pressure release.
    Large beets: HIGH pressure, 25 minutes, natural pressure release.
  • Times are for soft, easy to cut beets; adjust your times down 5 minutes for ones with a little crunch


Serving: 8g | Calories: 107kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 479mg | Potassium: 737mg | Fiber: 6g | Sugar: 15g | Vitamin A: 75IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg
Tried this recipe?Mention @goldbucklefarm or tag #goldbucklefarm!
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