Beets are one of the most powerful blood-building superfoods we can be eating daily. Not only do beets encourage the body to naturally detox, but they also help reduce inflammation and heal the body.

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When I knew that my health was failing and I was worried that I might have cancer, I focused on the most powerful anti-cancer foods, and beets were one of them. I made sure I was eating at least 1 beet per day. Juicing was my most loved way to consume beets because of the ease of getting in copious amounts of fresh vegetables, but today I eat them cooked the most. The health benefits of beets are unlike most foods, which is why I focus on beets as one of my top 10 daily foods I consume.

aimee guess holding whole beets before cooking them on the stove

What is the best cooking method for beets?

Most people are clueless when it comes to cooking beets, but they are as easy to cook as boiling potatoes or carrots. The simplest method for cooking beets is boiling them on the stove for 40 minutes. I will then shut the stove off and let them completely cool on the stove. The skin naturally peels right off with little effort.

However, beets can be cooked in a pressure cooker or baked in the oven. I like to cook beets in my Instant Pot for 25 minutes, which is the perfect method for busy working moms. You can also eat beets raw, sliced like jicama, or juiced with carrots and apples.

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Health Benefits of Beets:

cleanses the blood and colon
helps build red blood cells
prevents cancer thanks to betalains
great source of iron, magnesium, calcium, and contains vitamin A, C, and niacin
protects against heart disease by naturally balancing blood pressure
oxygenates the blood and improves circulation

peeling beets after being boiled on the stove

What is the healthiest way to eat a beet?

The healthiest way to eat the beet is actually not the problem; it’s just actually eating the beet, period. If eating beets makes you cringe because of the flavor, I highly recommend juicing beets or pureeing raw beets in water and freezing the juice for smoothies. If you choose to try this method, freeze the juice in ice cube trays and add 3 cubes to each smoothie.

Instead of purchasing beetroot powders, try to eat them fresh. Beets can be grown year-round in warmer regions in California, but they are available mostly in the fall season nationwide.

What if I don’t like the flavor of beets?

For the people who do not enjoy the natural flavor of beets, try eating them pickled. I have a delicious pickling recipe that I’m happy to share with you. Slice 5 medium-sized beets and place them in the brine below. Let them sit in the refrigerator for at least 24 hours before eating.

Ingredients:

2/3 cup apple cider vinegar
2/3 cup water
2-3 Tbsp pure maple syrup
1/2 tsp salt and black pepper
1/4 tsp ground cinnamon and cloves, or 1/2 tsp pumpkin pie spice

This brine will last up to 1 month in the refrigerator, and can be reused each week with a fresh batch of cooked and sliced beets.

The recipes you might enjoy:

How To Cook Beets

By Aimee Guess

Ingredients

4 raw beets

Instructions

If you've purchased beets with the greens attached, cut the greens off the beets at the base of the beet, then wash the beets really well. These grow underground like a carrot, so wash off all the dirt.
Place the beets in a large pot of water. You want the water level to be 2-3 inches over the top of the beets.
Bring the pot of water and beets to a boil, then reduce the heat to a medium boil. Boil for 40 minutes, or until you can insert a knife or fork into the beet, and it's mostly soft.
Shut off the heat and leave the beets alone. For best results, let the beets cool down to room temperature, or if you're in a hurry, take the beets out of the water and run under cool water.
Gently press the skin and rub it off. It's like taking the skin off a snake!
Once all the skin is removed, slice the beets and store them in an airtight container in the refrigerator for 5 days.

Notes

Pickled Beets Recipe:

2/3 cup apple cider vinegar
2/3 cup water
2-3 Tbsp pure maple syrup
1/2 tsp salt and black pepper
1/4 tsp ground cinnamon and cloves, or 1/2 tsp pumpkin pie spice

This brine will last up to 1 month in the refrigerator, and can be reused each week with a fresh batch of cooked and sliced beets. If this brine does not fully cover the beets, top the container with vinegar.

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