How to Oven Steam Beets

Co-authored by wikiHow Staff

Last Updated: November 3, 2020

Steaming beets is one of the best methods for preparing beets because the liquid keeps them from drying out. Beets are a great source of fiber and can be made into a variety of dishes. Even if beets aren't your favorite, you can season and pair them with sauces to transform them into a tasty dish. Some ways you can make steamed beets are with seasoning, like thyme, with cumin and coriander, or pair them with tahini sauce.^{[1]
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Ingredients

Steaming Seasoned Beets

8 fresh, red beets
1 tablespoon (14.8 mL) of olive oil
6 sprigs of fresh thyme
1/4 cup (59.1 mL) of water
Sea salt
Black pepper

Makes 8 servings

Making Beets with Cumin and Coriander

1 pound (453.6 g) of beets, greens removed
1/4 teaspoon (5.69 g) of cumin seeds
1/4 teaspoon (5.69 g) of coriander seeds
3 tablespoons (44.4 mL) of white wine vinegar
2 tablespoons (29.6 mL) of extra virgin olive oil
Sea salt
Freshly ground black pepper

Makes 4 servings

Cooking Beats with Tahini Sauce

3 to 4 medium or large beets
3/4 pound (340.2 g) of beet greens
1 garlic clove
1/4 cup (59.1 mL) sesame tahini
2 to 4 (29.6 – 59.1 mL) tablespoons of lemon juice
2 to 4 (29.6 59.1 mL) tablespoons of chopped flat-leaf parsley
Salt

Makes 4 servings

Method 1

Method 1 of 3:
Steaming Seasoned Beets

1
Preheat the oven. Turn the oven to 425°F (218.3°C). Gather your ingredients. Prepare the ingredients as the oven heats up.
2
Clean and season the beet greens. Scrub the eight beets. Remove the beet greens. Save the beet greens for later when you will steam and season them.
3
Season the beets. Put the beets and greens into a casserole dish. Add in a tablespoon of olive oil. Pour in a ¼ cup of water. Add the sprigs of thyme.
4
Cover the dish. Cover it tightly with aluminum foil. Cook for an hour. The beets should be tender when they are finished.
5
Remove from oven. Keep the pan covered as it cools. Once they cool, use a paper towel to rub off the skins. You can choose to serve the beets warm or store them in the refrigerator for no more than three days.^{[2]
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Method 2

Method 2 of 3:
Making Beets with Cumin and Coriander

1
Put the beets in a pan. Put the pound of beets in a small roasting pan. Preheat the oven to 400°F (204.4°C). Fill the pan with a ½ inch (1.3 cm) of water. Then cover the pan tightly with aluminum foil.^{[3]
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2
Cook the beets for 30 to 60 minutes. The amount of time they need depends on the size of beets you're using. You should easily be able to slip a sharp knife through the beets when they are finished. Once they are done, remove the beets from the oven and allow time for them to cool.^{[4]
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3
Prepare the cumin and coriander. Put the ¼ teaspoons of cumin and coriander in a small sauté pan. Toast them on medium heat for about a minute until they become fragrant. Transfer the seeds to a mortar and pestle and grind them to a powder. Add salt, pepper, vinegar, and olive oil.^{[5]
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4
Peel the beets. Cut them into ½ inch cubes when you are finished peeling the beets. Then put them in a medium bowl. Add the dressing and toss the beets to coat them. Serve cool or at room temperature.^{[6]
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Method 3

Method 3 of 3:
Cooking Beats with Tahini Sauce

1
Prepare the beets and greens. Cut the greens off of the beets. Leave ¼ inch of the stems on the beets. Then scrub the beets with a vegetable brush.^{[7]
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2
Steam the beets. Put the beets in a vegetable steamer and add 2 inches of water. Turn the stove to high heat and bring the water to a boil. Turn the heat down to medium when the water begins to boil. Steam the beets for 30 to 40 minutes, depending on the size. Then remove the beets from the heat and allow them to cool.^{[8]
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3
Cut the beets. Cut away the ends of the beets when they have cooled. Slip off the skins. You can then cut the beets into rounds, wedges, or half-moons.^{[9]
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4
Blanch the greens. Blanch them in salted boiling water for about a minute. They should begin to wilt when they are ready. Transfer them to a bowl of cold water. Then squeeze the excess water from the greens by the handful.^{[10]
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5
Make the sauce. Purée the garlic cloves with a pinch of salt in a mortar and pestle or garlic press. Then put the garlic in a bowl and whisk in lemon sauce until the mixture begins to stiffen. Gradually add ¼ cup of water as you whisk.^{[11]
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- You can adjust the levels of lemon juice and salt to your liking.
6
Serve the meal. Line the edges of a platter with the beet greens. Put the beets on top of and around the greens. Add the sauce on top of the beets and greens. Add parsley and the dish is complete.^{[12]
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