Microwave Magic: Steam Beets Without Peeling for Fresh Flavor!
Fresh beets can go straight into the microwave after a good scrub. Put them in a microwave-safe dish with a little water, cover with a vented lid, and cook until a knife slides easily into the center. Leave the skins on during cooking, then rub or peel them off once the beets are cool enough to handle.
Whole beets require less preparation and keep their juices mostly contained. Cut beets cook faster, especially when a large beet would otherwise take a long time to soften. Either method produces tender beets for salads, warm side dishes, or refrigerated meal prep without heating a pot of water or turning on the oven.
Cooking time depends on the size of the beets, the amount in the dish, and the microwave’s wattage. A tenderness check is more reliable than the timer alone.
Clean and Trim the Beets
Choose firm beets without soft, wet spots. Beets of similar size are easier to cook together because they are more likely to become tender at the same time.
If the greens are attached, cut them off, leaving about 1 inch of stem on beets you plan to cook whole. Leave the thin root attached, too. Keeping these areas mostly intact helps limit the amount of red juice released during cooking. The greens are edible; wash and cook them separately.
Scrub the beets under cool running water with a clean vegetable brush, paying attention to soil caught around the stem ends. Don’t use soap or produce detergent. Cut away damaged areas.
Should You Cook Beets Whole or Cut Them?
Whole beets are convenient when they are small or medium-sized and reasonably uniform. Their skins often rub off easily after cooking, and there are fewer cut surfaces to stain the dish.
Cut large beets when speed is the priority. After scrubbing, trim away the stem and root ends, then cut the unpeeled beets into roughly 1-inch chunks or wedges of similar thickness. Keep the pieces large enough to handle comfortably when removing the skins later.
For a batch containing very different sizes, cut the larger beets to approximate the thickness of the smaller ones, or cook them separately. A small beet can be fully tender while the center of a much larger one remains firm.
A Covered Dish and a Little Water Are Enough
Use a microwave-safe glass or ceramic dish that holds the beets without crowding them into a deep pile. A shallow casserole with a lid works well. For about 1 pound of beets, a dish with a capacity of roughly 1½ to 2 quarts usually provides enough room.
Add ¼ cup of water for about 1 pound of beets. That is approximately 60 milliliters of water for 450 grams of beets. For a small batch of one or two small beets, 2 tablespoons, or 30 milliliters, is a reasonable starting amount.
The water should form a shallow layer at the bottom. The beets do not need to be submerged.
Cover the dish to retain moisture, but allow steam to escape:
- Use a microwave-safe lid with its vent open.
- Set a microwave-safe plate over the dish with a small gap.
- Use microwave-safe plastic wrap according to its package directions, leaving a vent and keeping it away from the food.
Never seal the container airtight. Avoid metal lids, foil, and dishes with metallic trim.
Although this method is commonly called steaming, microwave energy also heats moisture inside the beets. The covered dish traps steam and helps keep the exposed surfaces from drying out.
Microwave Beet Cooking Times
The following ranges are starting estimates for approximately 1 pound of room-temperature beets in a covered dish with ¼ cup of water, using a microwave rated around 1,000 watts on high.
| Beet preparation | Approximate cooking time | Begin checking at |
|---|---|---|
| Unpeeled, roughly 1-inch chunks | 8–12 minutes | 8 minutes |
| Small whole beets, about 1½–2 inches across | 10–15 minutes | 10 minutes |
| Medium whole beets, about 2–3 inches across | 15–20 minutes | 12 minutes |
| Large whole beets, more than 3 inches across | 20–30 minutes or longer | 15 minutes |
These are not fixed deadlines. Cold beets, an unusually dense beet, or a lower-powered microwave can extend the cooking time. A smaller batch may finish sooner. Large whole beets are particularly variable, so cutting them is usually the more practical choice when time is limited.
Avoid doubling the quantity and assuming the same timing will work. Cook larger amounts in batches when possible, using similar-sized beets in each batch.
How to Microwave Whole Beets
For this method, use about 1 pound of scrubbed, trimmed beets and ¼ cup of water.
- Pierce the skins. Prick each beet in several places with a fork or the tip of a small knife. This gives steam an escape route. Work on a stable cutting board because raw beets are hard and can roll.
- Arrange the beets. Place them in the microwave-safe dish in a single layer, with a little space between them where possible.
- Add water and cover. Pour in the water and cover with a vented microwave-safe lid or another suitable cover.
- Start cooking. Microwave on high, using the table as a guide. Begin with the lower checking time for the size of your beets.
- Turn and test. Carefully uncover the dish away from your face. Turn the beets with tongs and test the thickest one.
- Continue as needed. If the centers are still firm, cover again and cook in 2-minute intervals. Check the water each time, adding a tablespoon or two if the bottom is nearly dry.
- Let them stand. Once tender, leave the dish covered for about 5 minutes before handling.
If one beet finishes before the others, remove it with tongs and continue cooking the rest. There is no benefit to leaving a tender beet in the dish while a larger one catches up.
How to Microwave Cut Beets Without Peeling
Cut beets need the same covered dish and shallow layer of water, but they soften sooner because their centers are closer to the cut surfaces.
Place about 1 pound of scrubbed, unpeeled, 1-inch beet pieces in the dish. Add ¼ cup of water and cover, leaving a steam vent. Microwave on high for 8 minutes, then carefully stir or turn the pieces.
Test one of the thickest pieces with a small knife. If it is still firm, continue in 1- to 2-minute intervals until tender. Let the covered dish stand for about 3 minutes before draining.
Keep the pieces close in size. Thin slices mixed with thick wedges tend to produce uneven results, with some pieces softening well before others.
Cutting releases more pigment, so expect red cooking liquid when using red beets. That is normal. Handle the liquid carefully because it can stain counters, towels, and clothing.
Check the Center Before You Stop Cooking
A cooked beet should allow a small sharp knife or thin skewer to reach the center with little resistance. Test the thickest part, not just the softened outer layer.
For a salad, stop when the beet is tender but still holds its shape cleanly when sliced. A warm mash or purée can use softer beets.
A knife that catches against a firm center means the beet needs more cooking. Cover it again before returning it to the microwave so the surface does not dry out.
If the dish runs dry while the beets are still hard, add a little water and continue in short intervals. Shriveled edges or a leathery surface usually mean too much moisture has escaped. Check that the cover fits well while still allowing a small vent.
Handle the Steam Carefully and Peel After Cooking
The dish, cooking liquid, and beets will all be hot. Use oven mitts to remove the container, and set it on a heat-safe surface. Lift the cover from the side farthest from your face so escaping steam travels away from you.
Let the beets cool until they are comfortable to hold. They do not need to become completely cold.
For whole beets, rub the skins with a paper towel or your fingers while wearing food-safe gloves. Much of the skin should slip away. Use a small knife or vegetable peeler for stubborn patches, then trim off the stem and root ends.
On cut beets, the skin may come away less neatly because each piece has only a small strip of it. Rub or peel that strip from each piece after cooling.
Beet skins are edible when thoroughly cleaned, so removing every trace is a matter of texture and preference. Larger, older beets can have tougher skins that are more pleasant to remove.
A washable cutting board and a plate beneath the peeling area help contain stains. Golden beets generally cause less red staining, although they still release some color.
Use the Cooked Beets in Salads and Side Dishes
Microwaved beets have a moist, tender texture and an earthy sweetness. They will not develop the browned edges of roasted beets, so season them according to how they were cooked.
For a simple warm side dish, cut the peeled beets into wedges and toss with a little butter or olive oil, salt, black pepper, and a splash of lemon juice or vinegar. Add chopped parsley or dill just before serving.
For a cold salad, let the beets cool before combining them with leafy greens. Warm beets can wilt delicate leaves, and red beets will stain nearby ingredients. If appearance matters, add cheese and pale vegetables shortly before serving.
Useful combinations include:
- Sliced beets, orange segments, arugula, and a lemon dressing.
- Beet cubes, lentils, parsley, and mustard vinaigrette.
- Beet wedges with plain yogurt, dill, and black pepper.
- Chopped beets with cucumber, feta, and red wine vinegar.
Taste before adding much sweetener. Many cooked beets are sweet enough to need only salt, fat, and a little acid.
Store a Batch for Later Meals
Refrigerate cooked beets within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C). Place them in a shallow covered container and keep the refrigerator at 40°F (4°C) or below. Use refrigerated cooked beets within 3 to 4 days.
Store beets separately from salad greens, nuts, and cheese to preserve texture and limit staining. A dressing can be added before refrigeration if you want the beets to absorb its flavor.
To reheat, place a serving in a microwave-safe dish, add a small splash of water, cover loosely, and heat in short intervals, stirring or turning as needed. When reheating leftovers, bring them to 165°F (74°C).
Tender Beets With Less Preparation
Leaving the skins on saves the awkward work of peeling hard, raw beets. Scrub them well, use a covered microwave-safe dish with a shallow layer of water, and judge doneness at the center. Small whole beets are convenient; evenly cut pieces are faster. Once the beets are tender and cool enough to handle, remove the skins and season them for the meal you have planned.
