How to cook beets

Everyone is looking for healthy foods to cook at home right now so I thought I would share how to easily cook fresh beets. You can actually get two side dishes with this one vegetable! Beets are very nutritious, easy to make, and are very tasty – really!

Buy whole fresh beets with greens, preferably organic

Buy the entire beet with greens still attached. I suggest looking for organic beets if they are available to you. I bought these at Whole Foods I believe.

Wash the beets

Use a vegetable brush to scrub the beets under running water to get off any dirt. Rinse the beet stems and greens with water also and pat dry.

How to cook beets

Now cut the little skinny “tail” of the root off the end of each beet and get rid of that. On the top side cut the beet off the stems and leave just about 3/4” of an inch attached.

How to cook beets

Place each beet on a square of aluminum foil. Now drizzle with a bit of olive oil and then sprinkle with sea salt and fresh cracked black pepper.

How to cook beets

Loosely pull the foil up around each beet to make little packages. Place them all on a baking sheet and place into preheated oven (350°F) for about an hour or until the beets are fork tender. The same consistency you would look for when boiling potatoes. Let cool and then peel.

How to cook beets

While the beets are roasting, chop the stems into small pieces.

How to cook beets

Now cut out the thick stem part of the leaves, then cut the rest of the leaves into pieces. I didn’t use the stems I cut out of the leaves, but you could I suppose.

How to cook beets

In a saucepan heat some olive oil and then add 3 cloves (adjust to your liking) of chopped garlic. Add in the beet stems and leaves. Sprinkle with sea salt, fresh black pepper, and a pinch of crushed red pepper flakes.

How to cook beets

The finished beet greens.

How to cook beets

The finished roasted beets. Note that my beets are unpeeled in this picture. That’s because honestly I didn’t think I was supposed to peel them. I quickly figured out, after taking a bite, the skin of the beet is not overly pleasant. Oops! That is okay though, I always learn as I go when I am cooking and enjoy that part of it. It was easy to peel the roasted beets and enjoy just the tasty insides. In the future I will do that before I serve them on the table to my family though.

How to cook beets

See that was easy, don’t you think? I loved having a side dish “two ways” at dinner. Hubby and I both loved the roasted beets. As for the beet greens, Hubby loves them, but he loves just about any type of cooked greens. I on the other hand generally am not a fan of cooked greens – these were okay – I preferred the stem pieces – but I left most of this for hubby. It is definitely something I will be making again for my family. Plus if you have extras (or just make extra to start) they are wonderful chilled in a salad with some fresh goat cheese!

Have you ever cooked beets at home? Do you think you will try this recipe?



Beets Two Ways

Website Robyns.World


  • 1 bunch whole beets, organic preferrably
  • 1/4 cup olive oil
  • sea salt
  • fresh cracked black pepper
  • 3 cloves garlic, crushed


Preheat oven to 350° F. Wash the beets by using a vegetable brush to scrub them under cool water. Rinse the stems and leaves with cool water as well. Pat dry.

Remove thin root end off each beet, discard thin root. Trim top of beets leaving just about 3/4" of stem on each, set stems and leaves aside.

Place each individual beet on a small square of aluminum foil. Drizzle with about a teaspoon (or so) of olive oil. Sprinkle with sea salt and fresh cracked black pepper. Gather foil up loosely around the beet to make a packet. Place all the individual packets on a baking sheet and place into preheated oven. Roast for about 60 minutes or until the beets are fork tender. Remove from oven and foil, let cool a bit. Peel the roasted beets - this is easiest to do once they are cut in half.

While the beets are roasting, prepare the stems and greens. Chop the stem pieces into small pieces. Remove the large stem areas of the beet greens and then cut leaves into pieces. In a skillet heat 2 tablespoons of olive oil and add crushed garlic. Now add the stems and greens. Season with salt, pepper, and crushed red pepper flakes. Saute for 3-4 minutes or until tender (to your liking).

Serve both and enjoy!