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+ servings
three beetroots cooked in a steamer basket.

How to Cook Beetroot (3 Easy Methods)

Serve beetroots to your baby with ease and confidence following these cooking tips, serving suggestions, and healthy recipes!
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 24kcal


  • 1 pound small to medium sized beetroots
  • Olive or avocado oil, if steam roasting


Steamed Beets

  • Insert a steamer basket into a large pot. Fill with water to just below the steamer basket. Bring water to a boil.
  • Add beets to the pot and cover with a lid. Reduce heat to low and simmer until tender, about 30-40 minutes, depending on the size. Remove from pot. Allow them to cool. Peel skin. 

Steam Roasted Beets

  • Place the beets in a single layer in a greased baking/casserole dish and cover with a lid. Alternatively, you can coat the beet skins with oil and wrap loosely in foil (wrap big ones individually).
  • Roast in the oven at 400°F for 45-50 minutes. You can check the doneness by piercing it with a knife. It should cut through like butter. Once cooled, peel, slice and enjoy! 

Instant Pot Beets

  • Place the cleaned beets on trivet or steam basket. Add 1 cup of water. Close the lid, making sure valve is at sealing.
  • Press manual or pressure cook at high pressure for 15-20 minutes, depending on the size of the beets. Do a quick release method by turning the valve from sealing to venting.
  • Poke the beets with a knife. If it's still too hard, cook under high pressure for an additional 2-5 minutes. Let it cool before peeling the skin with your hands.


Store in an airtight container for 3-5 days in the fridge.
I encourage you to cook a large batch so you can freeze some. I personally like to freeze beets whole but you can also slice them. Transfer to an airtight container and freeze for up to 3 months.


Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g