Making Boiled Beets for Salads, Soups, and Preserving
Boiling beets is a quick and simple way to prepare them for salads, soups, or preserving. Learn step-by-step how to boil beets perfectly every time.
How to Boil Beets for Salads, Soups, and Preserving
Boiling beets is a classic preparation method that’s perfect for anyone looking to enjoy their earthy flavor in a clean and straightforward way. It’s fast, easy, and ideal for meal prep or as a base for more elaborate dishes.
Beets are high in folate, manganese, and dietary nitrates—nutrients that support blood flow and heart health. Boiling them helps soften their texture, making them ready for salads, purées, soups, or preserving. Adding a splash of vinegar to the water can help maintain their bright color.
Serves:
4 people
Time to Prepare:
10 minutes
Time to cook or cure:
30–40 minutes
Skill
Basic boiling, knife skills
Serves:
4 people
Time to Prepare:
10 min
Time to cook or cure:
30-40 min
Skills:
Basic boiling, knife skills
Ingredients & Tools
Ingredients
500g (1 lb) fresh beets, peeled and trimmed
Water to cover
1 tbsp vinegar (optional)
Salt to taste
Tools
- Peeler
- Knife
- Cutting board
- Large pot
- Tongs or slotted spoon
- Bowl
Useful guidelines
- Choose medium-sized beets for faster cooking.
- Cut large beets into halves or quarters for even boiling.
- Adding vinegar helps retain the beets’ vibrant color.
- Avoid overcooking to preserve flavor and texture.
- Peeling before boiling speeds up prep but may reduce color retention.
Directions
Simply follow these steps in order to make boiled beets:
1. Peel the beets and trim off the tops and roots.
2. Fill a large pot with enough water to cover the beets.
3. Add 1 tbsp vinegar to the water to help preserve the beets’ color.
4. Bring the water to a boil, then reduce to a simmer.
5. Add the beets and cook for 30–40 minutes, or until tender.
6. Use a slotted spoon or tongs to remove the beets from the water.
7. Allow to cool slightly before slicing or using in other recipes.
8. Season with salt or store for later use.
Storage
- Store boiled beets in an airtight container in the fridge for up to 4 days.
- You can also freeze boiled beets in sealed bags—ideal for batch cooking.
- Let them cool completely before freezing to avoid excess moisture.
- Use vacuum sealing for maximum freezer shelf life (up to 6 months).
Frequently asked questions
Q: Should I peel beets before or after boiling?
A: You can do either. Peeling before boiling speeds up post-cooking prep but may cause color to bleed. Boiling with the skin on and peeling afterward helps retain flavor and color.
Q: How long should I boil beets?
A: It depends on their size. Small beets take about 20–30 minutes, medium 30–40 minutes, and large ones up to 50 minutes. Test with a knife—it should go in easily.
Q: Can I reuse beet boiling water?
A: Yes, but it’s best used in savory broths or composted. It contains nutrients and a beautiful color but may have a strong earthy taste.
Q: What dishes can I make with boiled beets?
A: Boiled beets are perfect in salads, borscht (beet soup), purées, smoothies, or pickled for preserving.
Q: How do I keep beets from losing their color?
A: Add a splash of vinegar or lemon juice to the boiling water to help preserve their vibrant hue.
Q: Are boiled beets as nutritious as raw or roasted?
A: Boiling may cause some loss of water-soluble nutrients, but beets remain a very healthy option in any form. Steaming retains the most nutrients, followed by roasting and then boiling.
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