Cook Beets in Minutes with This Smart Trick

Once overlooked and boiled into bland submission, the vibrant, ruby-red beet has emerged as a hero ingredient in dishes like Beet Salad with Goat Cheese and Roasted Beet and Potato Soup.

The only catch with beets: They're at their best when fresh, but roasting them can be time-consuming and tricky. Renowned food writer and cookbook author Ann Pittman has found a brilliant shortcut — she microwaves her beets.

Ann's ingenious method cooks beets to fork-tender perfection in a fraction of the time it takes to roast them. This easy-to-follow guide walks you through each step so you can enjoy a quick, delicious beet dish for dinner.

How to Microwave Beets

Prep Your Beets

If possible, opt for several smaller beets rather than one large one. Trim off the stems and leaves, but don't discard them—they're perfect for pickling, roasting, sautéing, or baking!

Pierce the Beets

Place the beets on a sheet of microwave-safe parchment paper and use a sharp paring knife to pierce them several times. This allows steam to escape during cooking.

Tip: Always use microwave-safe parchment paper, as some kinds can spark when microwaved.

Wrap the Beets in Parchment Paper

Now, wrap the beets in parchment paper to keep them moist during microwaving. It doesn't need to be perfectly neat—just ensure the beets are fully enclosed.

Microwave the Beets

Microwave on HIGH for 5 to 6 minutes per medium-sized beet, or 10 to 12 minutes per pound. To avoid a mess, place a paper towel or dish beneath the wrapped beets to catch any juices that may leak out during cooking.

Unwrap the Beets

When done, the beets should feel tender but still slightly firm to the touch. Carefully remove them from the microwave as they will be extremely hot. Allow them to cool for a few minutes before unwrapping.

Peel and Slice the Beets

Gently rub off the skins with a paper towel or use a paring knife to peel them. Slice them to your liking and enjoy! These beets are perfect for adding to salads, smoothies, or crisping up in a skillet with a touch of ghee.