Comida Kraft
Recipe Box

Easy Cooked Beets

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What You Need

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Make It

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  • Put the water in a sauce pan with a lid and heat to a boil. While water is heating, prepare beets, stems and greens. Carefully wash beets, stems and greens. Cut off stems with the greens attached, from the beets and set aside. If the skin of beets seems tough or thick, peel only as necessary as this will preserve nutrition and color. Cut beet bulb portions into large even chunks and put in the boiling water and put a lid on the pot.
  • As beet bulbs are cooking, cut up greens and stems into 1 inch pieces. Check beet bulbs by gently poking with a fork (to test for tenderness) after about 20 minutes, do not overcook. When nearly done, add chopped greens and stems and continue to cook for about 5 minutes or until tender.
  • Drain water carefully, it will stain. Put beets and greens into a serving bowl and pour Balsamic vinegar over the top, stir to coat beets and greens with vinegar. Serve hot or is good chilled as a salad.


Young, small beets may be used, adjust cooking time, do not overcook. Also, a sweeter type balsamic vinegar is recommended.

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