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boiled beets in white bowl on countertop
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Easy Boiled Beets

You can use golden or red beets in this recipe. If using red beets, once they're boiling, you'll want to cover the pot with a lid slightly askew so some steam can escape and to prevent red splatters from getting all over the stove. Serve as an easy vegetable side, as a BLW food, or as a beets baby food pureed in the blender.
Course side
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 106kcal

Ingredients

  • 2 pounds beets (golden or red)
  • 1 teaspoon butter or olive oil
  • Salt

Instructions

  • Wash and cut off the root and stem ends of the beets. Cut into even chunks, about 1 inch thick, leaving the skin on. Place into a medium or large saucepan and cover with about 2 inches of water.
  • Bring to a boil over high heat, then reduce to medium to simmer rapidly. Cook for about 20-30 minutes or until the beets are soft when poked with a fork or paring knife. Remove from heat.
  • Drain and run under cold water to help them cool down enough to handle them. Remove the skins by rubbing on them gently with your fingers—they should slip off.
  • Place beets into a bowl and toss with butter. Sprinkle with salt and serve warm or at room temperature.
  • To serve as a baby food, either halve or quarter the beets lengthwise so they are a good shape for baby-led weaning (for any meal, even a BLW breakfast) and offer once cooked and cooled. Or add the cooked beets to a blender and puree into a flavorful baby food. 

Notes

  • Store any leftovers in an airtight container for up to 3 days. Warm slightly before serving.
  • The pieces of chopped beets should be relatively the same size so they cook evenly.
  • Let the beets cool down for a few minutes so they are easy to handle with your hands. You can slip the skins off under cold running water to speed the process along.
  • Cut the beets into slightly smaller pieces for your kid's serving if needed.
  • Sprinkle with shredded cheddar cheese, crumbled goat cheese, or crumbled feta cheese to add more flavor.
  • If you have any leftovers, consider adding them to a salad for yourself. I love them over greens with feta, sunflower seeds, and hard-cooked egg or chopped chicken.
  • To serve as a baby food, either halve or quarter the beets lengthwise so they are a good shape for baby-led weaning (for any meal, even a BLW breakfast) and offer once cooked and cooled. Or add the cooked beets to a blender and puree into a flavorful baby food.

Nutrition

Calories: 106kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 186mg | Potassium: 737mg | Fiber: 6g | Sugar: 15g | Vitamin A: 106IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2mg