Simple Steamed Beets with Lemon & Dill

Name: Simple Steamed Beets with Lemon & Dill
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g beet (medium, whole, unpeeled, scrubbed clean); 2 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 3 tbsp dill (fresh, finely chopped); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

Bright, earthy steamed beets tossed with fresh lemon juice and fragrant dill. This simple side dish lets the natural sweetness of beets shine through, making it a perfect accompaniment to grilled meats or as a light, healthy salad.

PREP

10m

COOK

25m

SERVES

1 CUP

130 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gbeet · medium, whole, unpeeled, scrubbed clean2 tbspolive oil2 tbsplemon juice · freshly squeezed3 tbspdill · fresh, finely chopped1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

130

CALORIES · 1 CUP

Protein2g · 6%

Carbs15g · 46%

Fat7g · 48%

Fiber4g

Sugar10g

Saturated fat1g

Cholesterol0mg

Sodium154mg

Potassium498mg

Phosphorus62mg

How we calculate →

METHOD · 6 STEPS

prep
Prepare the beets for steaming.
1.Scrub 600g medium beets thoroughly under running water to remove any dirt.
2.Trim the leafy tops, leaving about 1 inch of stem attached to prevent bleeding.
3.Leave the roots and skins intact—do not peel.
TIPKeeping the skins on and stems intact locks in color and nutrients during steaming.
steam · ~25 min
Steam the beets until fork-tender.
1.Fill a large pot with 2 inches of water and bring to a boil over high heat.
2.Place the steamer basket in the pot, add the whole beets, and cover with a tight-fitting lid.
3.Reduce heat to medium and steam for 20-25 minutes until a knife slides through easily.
4.Check water level halfway and add more boiling water if needed.
TIPSmaller beets steam faster—check at 18 minutes. Larger ones may need up to 30.
rest · ~10 min
Cool and peel the steamed beets.
1.Remove steamer basket from the pot and let beets cool for 5-10 minutes until you can handle them.
2.Using your fingers or a paper towel, gently rub the skins off—they should slip right off.
3.Trim off the root and stem ends.
TIPWear disposable gloves to keep your hands from staining pink. The skins should come off effortlessly.
prep
Slice or cube the peeled beets.
Cut the peeled beets into ½-inch cubes or wedges, whichever you prefer. Place them in a mixing bowl.
mix
Dress the beets with lemon, dill, and oil.
1.Drizzle 2 tablespoons olive oil and 2 tablespoons fresh lemon juice over the warm beets.
2.Add 3 tablespoons chopped fresh dill and season with a pinch of salt and black pepper.
3.Toss gently until everything is evenly coated.
TIPDressing the beets while still slightly warm helps them absorb the flavors better.
serve
Serve warm or at room temperature.
Transfer to a serving dish. These beets are delicious warm right away, or let them sit 10 minutes to come to room temperature. Give a final toss before serving.
TIPFor an extra pop, top with a little more fresh dill and a crack of black pepper just before serving.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the root tail and 1 inch of stem attached while steaming to prevent the beets from bleeding color.
2
Steam beets in a single layer in the basket so steam circulates evenly for consistent tenderness.
3
Check doneness at 18 minutes for smaller beets; a knife should slide into the center with no resistance.
4
Let beets cool just until you can handle them—skins will slip off easily when still warm.
5
Wear disposable gloves when peeling to avoid staining your hands pink.
6
Toss the warm beets with dressing so they absorb the lemon and dill flavors more deeply.
7
Leftover beets keep in the fridge for up to 5 days; store in an airtight container.