How to Cook Beets in a Microwave? Simple Steaming Method

ByMeghan Splawn

Introduction

Learning How to Cook Beets in a Microwave? is one of the simplest and fastest ways to enjoy this nutrient-rich root vegetable without spending hours in the kitchen. Microwaving beets preserves their deep earthy flavor, vibrant color, and valuable nutrients while drastically reducing cooking time compared to boiling, roasting, or steaming on the stovetop. Whether you are preparing a quick salad, a warm side dish, or meal-prepping for the week, the microwave offers a convenient and reliable method that even beginner cooks can master on the first try.

Beets are often intimidating because of their tough skin, long cooking times, and the mess they can create when peeled raw. Many home cooks avoid them entirely for these reasons. However, microwaving changes the entire experience. By using steam created from a small amount of water and the beet’s own moisture, you can achieve tender, perfectly cooked beets in a fraction of the time. The process requires minimal equipment, almost no hands-on attention, and very little cleanup.

In this comprehensive guide, you will learn everything you need to know about How to Cook Beets in a Microwave? We will cover selecting and preparing beets, the exact step-by-step steaming method, timing guidelines, doneness tests, peeling tips, seasoning ideas, storage, reheating, and troubleshooting. You will also find a comparison table, practical tips, common mistakes to avoid, and answers to frequently asked questions. By the end, you will be able to confidently microwave beets that taste just as good as those cooked by slower traditional methods.

Table of Contents

Why Microwave Beets?

There are many reasons to choose the microwave when cooking beets. First and foremost is speed. A medium beet that would take forty-five minutes to roast or thirty minutes to boil can be perfectly steamed in the microwave in roughly eight to twelve minutes. For busy weeknights or quick lunch prep, this time savings is significant. You can go from raw beet to ready-to-eat in under fifteen minutes including prep and resting time.

Second, microwaving is remarkably energy efficient. Heating a full oven for one or two beets wastes energy, and boiling requires a large pot of water that must be brought to temperature. The microwave uses only the energy needed to heat the beets and a small amount of water, making it the most eco-friendly cooking method for small batches.

Third, nutrient retention is excellent. Beets are rich in folate, manganese, potassium, vitamin C, and beneficial plant compounds like betalains. When boiled, many water-soluble nutrients leach into the cooking water. Microwaving with minimal water and steam traps more of these nutrients inside the vegetable. Research consistently shows that microwave cooking preserves vitamins better than boiling and comparable to or better than steaming.

Fourth, the flavor and texture are excellent. Properly microwaved beets become tender without turning mushy. The natural sweetness concentrates slightly, and the earthy depth remains intact. Many people cannot tell the difference between a microwaved beet and a roasted one once it is peeled and seasoned.

Finally, cleanup is minimal. You need only a microwave-safe dish, a lid or plate, and perhaps a paper towel. There are no pots to scrub, no oven racks to clean, and no lingering heat in the kitchen.

Selecting the Best Beets

The quality of your finished dish starts with selecting good beets. When shopping, look for beets that are firm, smooth, and heavy for their size. A heavy beet indicates good moisture content, which means better texture after cooking. The skin should be unblemished, without soft spots, deep cuts, or wrinkling. Wrinkled or soft beets are older and may be woody or fibrous inside.

Size matters for microwave cooking. Medium beets, roughly two to three inches in diameter, are ideal. They cook evenly and predictably. Very large beets can be used but may require longer cooking and may cook unevenly, with the outside becoming overdone before the center softens. Very small beets cook quickly but can dry out if overcooked.

If the beets still have their greens attached, the greens should look fresh and vibrant, not wilted or yellowed. Fresh greens indicate recently harvested beets. You can cook the greens separately as a nutritious side dish. If the greens are already removed, that is fine too, as long as the beet itself looks fresh.

Choose beets with similar sizes if you plan to cook multiple at once. Uniform size ensures even cooking. You can mix red, golden, and Chioggia varieties, but note that red beets will stain golden ones if cooked together and touching. For the cleanest results, cook different colors separately or wrap them individually.

Organic beets are worth considering because you will be eating the root vegetable directly. However, conventional beets are also fine; just wash them thoroughly. Avoid beets that feel spongy or have a strong off smell, which indicates spoilage.

Preparing Beets for Microwaving

Proper preparation is the foundation of success when learning How to Cook Beets in a Microwave? Start by rinsing the beets under cool running water. Use a vegetable brush or your fingers to scrub away dirt, especially around the root end and the stem. Beets grow in soil and can harbor grit that you do not want in your finished dish.

Trim the greens if present, leaving about one inch of stem attached. Do not cut the beet flesh itself or cut too close to the root. Leaving a small amount of stem and the root tail intact prevents the beet from bleeding excessive color and juice during cooking. This keeps the beet moist and flavorful. If you cut into the flesh, the beet will leak juice, which can dry it out and create a mess.

Do not peel the beets before microwaving. The skin acts as a protective barrier that holds in moisture and helps the beet steam from the inside. Peeling raw beets is also difficult and messy. The skin will slip off easily after cooking.

Pat the beets dry with a paper towel or clean kitchen towel. This removes excess surface water, which helps the skin stay firm and prevents the beets from sitting in a pool of water rather than steaming properly.

If you are cooking multiple beets, arrange them so they are not touching each other too closely in the dish. This allows steam to circulate around each beet. If they are pressed together, the sides that touch may not cook as evenly.

For very large beets, you may want to cut them in half to speed cooking and ensure even doneness. If you do this, place the cut side down in the dish. Be aware that cutting will cause some color bleeding, but the cooking will be more uniform.

Simple Steaming Method Step by Step

This is the core method for How to Cook Beets in a Microwave? The process relies on steam generated from a small amount of water and the beet’s own moisture. Follow these steps carefully for consistent results.

  1. Choose a microwave-safe dish. Use a glass or ceramic dish with a lid, or a bowl that can be covered with a microwave-safe plate. The dish should be large enough to hold the beets with space around them. Avoid plastic containers unless they are specifically labeled microwave-safe and BPA-free.
  2. Add water. Pour two to three tablespoons of water into the bottom of the dish. This small amount is enough to create steam without boiling the beets. Too much water will boil the beets and leach nutrients and flavor.
  3. Place the beets in the dish. Arrange them in a single layer with space between them. If you are cooking multiple beets, make sure they are not stacked or pressed together.
  4. Cover the dish. Place the lid on the dish or cover it tightly with a microwave-safe plate. You can also use a microwave-safe cover. The cover traps steam, which is essential for even cooking. If you do not have a cover, you can use microwave-safe plastic wrap, leaving a small vent for steam to escape. However, a plate or lid is preferred.
  5. Microwave on high. Cook according to the timing guide below. Start with the lower end of the time range, as you can always add more time but cannot undo overcooking.
  6. Let them rest. After microwaving, let the covered dish sit for two to three minutes. This resting period allows the steam to finish cooking the beets and the temperature to equalize throughout.
  7. Test for doneness. Use a fork or skewer to pierce the center of the largest beet. It should slide in easily with little resistance. If not, return to the microwave for one to two minute intervals until done.
  8. Peel and serve. Once cool enough to handle, peel the beets using the method described below. Slice, dice, or serve whole as desired.

This method works for all common beet varieties. The key is the steam environment created by the small amount of water and the sealed cover. Without the cover, the beets will dry out and cook unevenly. Without the water, they may scorch on the bottom.

Microwave Timing Guide

Timing is the most common source of confusion when learning How to Cook Beets in a Microwave? Microwave power varies significantly between models, so treat these times as starting points and adjust based on your appliance and the size of your beets.

Beet Size Quantity Microwave Power Cooking Time
Small (1.5-2 inches) 1-2 beets 1000W 5-7 minutes
Medium (2-3 inches) 1-2 beets 1000W 8-10 minutes
Large (3-4 inches) 1-2 beets 1000W 10-14 minutes
Medium (2-3 inches) 3-4 beets 1000W 12-16 minutes
Medium (2-3 inches) 1-2 beets 700-800W 10-13 minutes
Medium (2-3 inches) 1-2 beets 1200W 6-8 minutes

If your microwave has lower wattage, increase the time by twenty to thirty percent. If it has higher wattage, reduce the time accordingly. Always start checking at the lower end of the range. You can add one to two minute increments if the beets are not yet tender.

When cooking multiple beets, the time does not simply multiply. Two medium beets take only slightly longer than one, and three or four take a bit more. The steam environment helps cook them all simultaneously. However, if you stack or crowd them, increase the time and rotate the dish halfway through cooking.

For best results, rotate the dish one hundred eighty degrees halfway through the cooking time if your microwave does not have a turntable. This compensates for hot spots and ensures even cooking. Even with a turntable, rotating manually can help for larger batches.

Remember that beets continue to cook slightly during the resting period. If they are almost tender when you test them, the resting time may be enough to finish them. If they are still quite firm, return them to the microwave for additional time.

How to Test for Doneness

Knowing when beets are done is crucial. Undercooked beets are hard, difficult to peel, and unpleasant to eat. Overcooked beets become mushy, lose their vibrant color, and develop a dull, flat flavor. The goal is tender but firm, similar to a perfectly cooked potato.

The fork test is the most reliable method. Insert a fork or skewer into the center of the largest beet. It should slide in with gentle pressure, similar to piercing a cooked potato. If you feel significant resistance, the beet needs more time. If the fork slides in with almost no resistance and the beet feels soft, it is likely overdone but still edible.

Another test is the squeeze test. Using an oven mitt or towel, gently squeeze the beet. A done beet will yield slightly under pressure but still feel firm. If it feels rock hard, it is undercooked. If it feels mushy, it is overcooked.

Visual cues also help. The skin may look slightly wrinkled or loosened from the flesh. The color may deepen. However, visual cues alone are not reliable, so always combine them with the fork test.

If you are cooking multiple beets of different sizes, test the largest one. Smaller ones may be done sooner and can be removed while larger ones continue cooking. Place smaller beets on the outer edge of the dish where they cook faster, and larger ones in the center.

When in doubt, err on the side of slightly undercooking. You can always return beets to the microwave for another minute or two. Overcooked beets cannot be fixed.

Peeling Microwaved Beets Easily

One of the greatest advantages of microwaving beets is how easily the skin comes off after cooking. This eliminates the tedious and messy process of peeling raw beets.

Let the beets cool for five to ten minutes after cooking. They should be warm but comfortable to handle. If they are too hot, use a clean kitchen towel or paper towel to hold them.

The most common peeling method is the paper towel rub. Take a paper towel and gently rub the surface of the beet. The skin should slip off in sheets or pieces. For stubborn spots, use your fingers or a paring knife to lift the skin. Work over a bowl or sink, as the skin and juice can stain surfaces.

Another method is the water rinse. Hold the warm beet under cool running water and rub the skin with your fingers. The water helps loosen the skin and washes away the peeling debris. This method is slightly messier but very effective.

For golden or Chioggia beets, the skin comes off even more easily than red beets. Red beets will stain your hands and cutting boards, so consider wearing disposable gloves and using a dedicated cutting board or one that you do not mind staining. A light coating of oil on your hands before peeling can reduce staining.

If the skin does not come off easily, the beet may be undercooked. Return it to the microwave for another one to two minutes and try again. Properly cooked beets should peel with minimal effort.

After peeling, trim the stem and root ends with a knife. The beet is now ready to slice, dice, or serve whole.

Cooking Method Comparison

Understanding how microwaving compares to other cooking methods helps you choose the right technique for your situation. Here is a detailed comparison of common beet cooking methods.

Method Time Energy Use Nutrient Retention Hands-On Effort Best For
Microwave Steaming 8-14 min Very Low High Minimal Quick meals, small batches
Boiling 30-45 min Medium Low-Medium Low Large batches, soups
Oven Roasting 45-60 min High High Low Deep flavor, caramelization
Stovetop Steaming 25-40 min Medium High Low Multiple vegetables
Pressure Cooking 15-20 min Low High Low Large batches, meal prep
Slow Cooking 4-6 hours Low Medium Very Low Hands-off, tender results

As the table shows, microwaving offers the best combination of speed, energy efficiency, and nutrient retention for small to medium batches. It cannot match the deep caramelized flavor of roasting, but for everyday cooking, the difference is minimal once the beets are seasoned and incorporated into dishes.

Boiling is the least recommended method for nutrient retention and flavor, as the water leaches color, flavor, and vitamins. However, it remains useful for large batches or when you need cooking liquid for soups or borscht.

Oven roasting produces the most complex flavor due to caramelization and Maillard reactions. If you have time and want maximum flavor depth, roasting is worth the wait. But for weeknight cooking, microwaving is the clear winner.

Pressure cooking in an Instant Pot or similar device is excellent for large batches and offers similar speed to microwaving with more capacity. However, it requires more equipment and cleanup.

Seasoning and Serving Ideas

Microwaved beets are a blank canvas for flavor. Their natural sweetness pairs well with acidic, salty, and herbal elements. Here are some practical serving ideas that elevate simple microwaved beets into memorable dishes.

Simple and Classic: Toss warm peeled beets with olive oil, salt, and freshly cracked black pepper. Add a splash of red wine vinegar or balsamic vinegar. The acidity brightens the earthy flavor and the oil adds richness. This is the most common and beloved preparation.

Beet and Goat Cheese Salad: Slice microwaved beets and arrange them on a bed of arugula or mixed greens. Crumble goat cheese or feta over the top. Add toasted walnuts or pecans and a simple vinaigrette made with olive oil, lemon juice, Dijon mustard, and honey. This combination is a restaurant classic for good reason.

Warm Beet Side Dish: Dice microwaved beets and toss them with butter, fresh thyme, and a pinch of salt. The butter adds richness and the thyme complements the earthy notes. Serve alongside roasted chicken, pork, or fish.

Beet Hummus: Blend microwaved beets with chickpeas, tahini, lemon juice, garlic, and olive oil for a vibrant pink hummus. The beets add sweetness and color while the chickpeas provide protein and creaminess. Serve with pita bread and vegetables.

Pickled Beets: Slice microwaved beets and place them in a jar with a mixture of vinegar, water, sugar, salt, and spices like peppercorns, bay leaf, and cloves. Refrigerate for at least twenty-four hours. Pickled beets are a classic condiment and salad ingredient.

Beet and Citrus Salad: Combine sliced beets with orange or grapefruit segments, red onion, and fresh mint. Dress with olive oil and a squeeze of citrus juice. The bright citrus contrasts beautifully with the earthy beets.

Roasted Beet and Grain Bowl: Add diced microwaved beets to a bowl of quinoa, farro, or brown rice. Top with roasted vegetables, a protein like grilled chicken or chickpeas, and a tahini or yogurt dressing. This makes a satisfying and nutritious meal.

Beet Soup: Blend microwaved beets with vegetable or chicken broth, sautéed onion, garlic, and a touch of cream. Season with salt, pepper, and dill. Serve hot or chilled. This is a simplified version of borscht that comes together quickly.

The key to seasoning beets is balance. Their natural sweetness needs acidity to shine. Salt enhances their flavor. Fresh herbs like dill, thyme, parsley, and mint complement them well. Nuts and cheese add texture and richness. Experiment with different combinations to find your favorites.

Tips and Best Practices

These practical tips will help you achieve consistent, excellent results every time you microwave beets.

  • Always use a cover. The steam environment is essential. Without a cover, beets dry out and cook unevenly. A microwave-safe plate works perfectly if you do not have a lid.
  • Do not skip the resting time. The two to three minute rest after cooking allows carryover cooking to finish the process and equalizes temperature throughout the beet.
  • Start with less time. You can always add more time, but you cannot fix overcooked beets. Check early and add one to two minute increments as needed.
  • Use similar-sized beets. Uniform size ensures even cooking. If you must mix sizes, place larger beets in the center and smaller ones on the edges.
  • Keep the skin on during cooking. The skin protects moisture and flavor. Peeling before cooking leads to dry, flavorless beets.
  • Leave the stem and root intact. This prevents excessive bleeding of color and juice. Trim them only after cooking.
  • Wear gloves when handling red beets. The pigments stain skin and nails. Disposable gloves make peeling and slicing much cleaner.
  • Use a dedicated cutting board. Red beets will stain plastic and wooden boards. Use a board you do not mind staining or line it with parchment paper.
  • Add a splash of vinegar to the cooking water. Some cooks add a teaspoon of vinegar to the water to help set the color and prevent bleeding. This is optional but can help maintain vibrant color.
  • Rotate the dish halfway through. Even with a turntable, rotating helps compensate for microwave hot spots, especially for larger batches.
  • Let beets cool slightly before peeling. Handling them while too hot risks burns and makes the skin harder to remove. Five to ten minutes of cooling is ideal.
  • Season while warm. Warm beets absorb flavors better than cold ones. Toss with dressing or seasonings immediately after peeling for best flavor penetration.
  • Save the cooking liquid. The small amount of liquid left in the dish is flavorful and nutritious. Add it to soups, sauces, or use it to color rice or pasta.
  • Cook in batches if needed. Overcrowding leads to uneven cooking. It is better to cook two batches than to cram too many beets into one dish.

Common Mistakes to Avoid

Even with a simple method, certain mistakes can compromise your results. Here are the most common pitfalls and how to avoid them.

Using too much water. Adding a cup of water turns steaming into boiling. The beets will become waterlogged, lose color and flavor, and take longer to cook. Stick to two to three tablespoons.

Not covering the dish. Without a cover, steam escapes and the beets dry out. The cooking becomes uneven, with the outside drying while the inside remains raw. Always cover tightly.

Overcrowding the dish. Beets need space for steam to circulate. When pressed together, the touching surfaces do not cook properly. Use a larger dish or cook in batches.

Peeling before cooking. Raw beets are difficult to peel and the exposed flesh dries out and loses flavor in the microwave. Always cook with the skin on and peel afterward.

Cutting into the flesh before cooking. Cutting the beet itself causes excessive bleeding of juice and color. Only trim the greens, leaving the stem and root intact.

Not adjusting for microwave wattage. A 700-watt microwave cooks much slower than a 1200-watt model. Using times meant for a high-power microwave in a low-power one will yield undercooked beets. Know your microwave’s wattage and adjust accordingly.

Skipping the doneness test. Guessing based on time alone is unreliable because beets vary in size, age, and moisture content. Always test with a fork before declaring them done.

Overcooking. Overcooked beets become mushy, lose their vibrant color, and develop a dull flavor. Start checking early and add time in small increments.

Not letting them rest. Cutting into beets immediately after microwaving releases steam and can make them seem undercooked. The resting period completes the cooking process.

Ignoring staining. Red beet juice stains everything it touches. Use gloves, protect surfaces, and clean spills immediately with soap and water. Lemon juice can help remove stains from skin.

Storing beets while still warm. Putting warm beets in an airtight container creates condensation, which can make them soggy and promote spoilage. Let them cool completely before storing.

Reheating incorrectly. Reheating beets on high power can make them rubbery. Use medium power and cover them to retain moisture.

Storage and Reheating

Proper storage extends the life of your microwaved beets and maintains their quality. After peeling and cooling completely, store beets in an airtight container in the refrigerator. They will keep for four to five days. Store them whole or sliced, depending on how you plan to use them. If you have dressed them with vinegar or oil, they may last slightly longer due to the acidic environment.

For longer storage, beets freeze well. Peel and slice or dice them, then spread in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container. Frozen beets keep for up to eight months. They may be slightly softer after thawing but work well in soups, smoothies, and cooked dishes. Thaw overnight in the refrigerator or use directly from frozen in cooked preparations.

When reheating, use medium power in the microwave to avoid making the beets rubbery. Place them in a microwave-safe dish, add a teaspoon of water, cover, and heat for one to two minutes. Stir or rotate halfway through. You can also reheat beets in a skillet with a little oil or butter, which adds a nice texture.

Beets are also excellent served cold or at room temperature. Many beet salads and side dishes are designed to be served cold. If you plan to use them cold, simply remove from the refrigerator fifteen to twenty minutes before serving to take the chill off.

If you notice any off smell, sliminess, or mold, discard the beets. Properly stored beets should maintain their firm texture and earthy aroma throughout their storage life.

Frequently Asked Questions

Can you cook beets in the microwave without water?

You can, but the results are less reliable. The small amount of water creates steam, which cooks the beets evenly and prevents them from drying out. Without water, the beets may scorch on the bottom and cook unevenly. If you try without water, wrap each beet in a damp paper towel and place in a covered dish. This provides some moisture without pooling water. However, the standard method with two to three tablespoons of water is recommended for best results.

Do you need to poke holes in beets before microwaving?

Unlike potatoes, beets do not typically need holes poked in them. Their skin is thick enough to contain steam without bursting, and the small amount of water in the dish provides a controlled steam environment. However, some cooks prefer to poke a few holes with a fork as a precaution, especially for very large beets. This is optional and not strictly necessary. If you do poke holes, keep them shallow to avoid excessive juice loss.

Can you microwave beets with the skin on?

Yes, and you should. Cooking beets with the skin on is the recommended method. The skin protects moisture and flavor during cooking and makes peeling much easier afterward. The skin slips off effortlessly once the beet is cooked. Peeling before cooking is unnecessary and counterproductive.

How long does it take to microwave beets?

For medium beets (two to three inches in diameter), expect eight to ten minutes in a 1000-watt microwave. Small beets take five to seven minutes. Large beets take ten to fourteen minutes. Adjust for your microwave’s wattage: lower wattage requires more time, higher wattage requires less. Always test for doneness with a fork and add time in one to two minute increments if needed.

Are microwaved beets as nutritious as roasted beets?

Yes, and in some respects they may be more nutritious. Microwaving with minimal water preserves water-soluble vitamins like vitamin C and folate better than boiling. The nutrient profile is comparable to roasting, which also uses minimal water. Both methods retain more nutrients than boiling. Microwaving may slightly edge out roasting in folate retention due to shorter cooking times, but the difference is small. Either method is excellent for preserving beet nutrition.

Can you microwave frozen beets?

You can, but it is not the ideal method. Frozen beets are best thawed first or used in cooked dishes where texture is less critical. If microwaving from frozen, add three to five minutes to the cooking time and expect a softer texture. For best results, thaw frozen beets overnight in the refrigerator before microwaving. Note that this question refers to raw frozen beets; already-cooked frozen beets just need reheating.

Why are my microwaved beets still hard?

Several factors can cause this. The beets may be larger than expected, requiring more time. Your microwave may have lower wattage than assumed. The beets may be old or stored improperly, making them tougher. The dish may not have been covered tightly enough, allowing steam to escape. Or you may not have allowed enough resting time after cooking. Return them to the microwave for two to three minute increments, ensuring the dish is well covered, and test again after resting.

Can you cook beets and other vegetables together in the microwave?

You can, but choose vegetables with similar cooking times. Potatoes, carrots, and turnips have comparable cooking times to beets and can be microwaved together. Softer vegetables like zucchini or bell peppers will overcook. Place denser vegetables in the center and quicker-cooking ones on the edges. Keep in mind that beets will stain other vegetables red, which may or may not be desirable depending on the dish.

Do microwaved beets taste different from roasted beets?

There is a subtle difference. Roasted beets develop caramelized, complex flavors from dry heat and Maillard reactions. Microwaved beets have a cleaner, more straightforward earthy-sweet flavor. The difference is most noticeable when eating beets plain. When incorporated into salads, soups, or other dishes with seasonings and dressings, most people cannot tell the difference. For everyday cooking, the convenience of microwaving outweighs the subtle flavor difference.

How do you prevent beets from staining everything?

Wear disposable gloves when peeling and slicing red beets. Use a dedicated cutting board or line your board with parchment paper. Clean cutting surfaces immediately with soap and water. For skin stains, rub with lemon juice or a paste of baking soda and water, then wash with soap. For fabric stains, rinse immediately with cold water and treat with stain remover before washing. Golden and Chioggia beets do not stain as aggressively as red varieties.

Conclusion

Learning How to Cook Beets in a Microwave? is a valuable kitchen skill that saves time, preserves nutrients, and produces delicious results. The simple steaming method requires only a microwave-safe dish, a small amount of water, a cover, and eight to fourteen minutes of cooking time. By following the steps outlined in this guide, selecting quality beets, preparing them properly, and testing for doneness, you can achieve tender, flavorful beets every time.

The advantages are clear: speed, energy efficiency, nutrient retention, minimal cleanup, and easy peeling. While microwaved beets lack the caramelized depth of roasted beets, they shine in salads, side dishes, soups, and countless other preparations. With practice, you will develop an intuitive sense of timing for your specific microwave and preferred beet sizes.

Remember the key principles: keep the skin on during cooking, use minimal water, always cover the dish, start with less time and add as needed, and let the beets rest before peeling. Avoid common mistakes like overcrowding, overcooking, and peeling before cooking. Store properly and reheat gently for best quality.

Whether you are a beet enthusiast or someone who has always been intimidated by this root vegetable, the microwave method removes the barriers. Give it a try, experiment with seasonings and serving ideas, and discover how easy it is to enjoy fresh, perfectly cooked beets any day of the week. With this knowledge, you are fully equipped to cook beets quickly and confidently.

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