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Are you looking for the best way to cook beets that your whole family will love? These Poached Golden Beets are tender and full of flavor. Even my kids will eat them!
I have always roasted beets. It’s the only way I knew how to cook them, but no one in the house but me would eat them. They always say they taste like dirt.
Getting my family to consume them in fresh-pressed juice was the best I could seem to muster. I knew there had to be a better way, and that’s when I learned how to poach beets.
When you poach them, it pulls some of that earthy flavor out that my kids seem appalled by. Poaching beets allows you to add other flavors in to counter-balance the rich, earthy flavor.
I typically use golden beets as I find they have a less earthy taste than the standard red beets. Plus, they have such a cheerful color! You can use this cooking method with any color of beets that you have access to, including red beets.
- By the Numbers: How to Make Poached Golden Beets
- Tips for Making the Best Poached Beets
- Poached Golden Beets
- More Easy Recipes for Side Dishes
- 1 pound of golden beets
- 8 cups of filtered water
- 2 cups of apple cider vinegar
- 4 cloves of crushed garlic
- 2 bay leaves
- Cutting Board
- Measuring cup
- Large stockpot
By the Numbers: How to Make Poached Golden Beets
Follow these simple step-by-step instructions to learn the best way to make golden beets.
Step 1: Add Ingredients to Pot
Scrub 1 pound of golden beets, then trim the root and beet greens off. Don’t peel them – the skin helps them to retain their shape as they’re poached.
Depending on the size of the beets, you’ll either cook them whole or in halves. If you’re using large golden beets, you’ll want to slice them in half length-wise. If you’re using small golden beets, you can cook them whole.
Add all ingredients to a large stock pot, including the beets you prepared, 8 cups of filtered water, 2 cups of apple cider vinegar, 4 cloves of crushed garlic and 2 bay leaves. There should be enough water to cover the beets. If not, add more water. Cover with a tight-fitting lid and bring the ingredients to a boil over medium-high heat.
Step 2: Poach Beets
Once the water is boiling, turn the stove down to low heat and keep at a steady simmer until they are nice and tender. This should take about 45 minutes, depending on the size of your beets and your elevation. The lid helps to keep the water from evaporating.
Step 3: Strain and Cool Beets
Once they’re fork tender, strain the beets from the liquid and set them aside to cool to room temperature.
Step 4: Cut and Refrigerate
Once they’re cool enough, go ahead and peel them and chop them up to the size and shape you like. Transfer beets to an airtight container, place in the refrigerator to chill, then serve as you’d like.
Tips for Making the Best Poached Beets
Answers to all of your questions about poaching golden beets, including tips, substitution and serving ideas.
Red beets vs golden beets
We prefer golden beets because they have a milder flavor. On the other hand, red beets are very earthy tasting. This simple cooking method works for both types of beets.
Poaching liquid variations
Apple cider vinegar makes the best poaching liquid because it complements that natural sweetness of the beet. However, you can substitute white vinegar, red wine vinegar, white wine vinegar or lemon juice for a slightly different final flavor. You can also add as many different types of fresh herbs as you’d like or some chopped onion!
Make a large batch
If you have a lot of beets you’d like to poach, you can double or triple this recipe. I typically poach one pound of beets at a time so they’re always fresh and ready to snack on.
How to eat poached beets
My kids like to snack on sliced beets right out of the fridge. Every time I make them, they tell me that they forgot how much they loved them.
If you don’t like beets on their own, they’re also great added to many types of salads like green salad, bean salad and even pasta salad.
Sometimes we even serve beet slices as a side dish to roasted chicken or fish (like poached salmon or pan seared Chilean sea bass).
Where to buy golden beets
I have traditionally bought my golden beets in the produce section at the grocery store. However, Misfits Market recently started carrying them, and they have a great price per pound so that’s where I’ve been buying them. If you haven’t shopped with them before, check out my Misfits Market review or visit their website to learn more.
Poached Golden Beets
- 1 pound golden beets
- 8 cups filtered water
- 2 cups apple cider vinegar
- 4 cloves garlic - crushed
- 2 bay leaves
- Cutting Board
- Measuring cups
- Large stockpot
- Scrub the beets and trim the ends off without peeling them. Leave small beets whole; slice large beets in half lengthwise.Add all ingredients to a large stock pot, place the lid on the pot then bring the poaching liquid to a boil over medium-high heat.
- When the water boils, turn down the heat to low and keep at a low simmer for 45 minutes or until the beets are tender.
- Strain the beets from the cooking liquid and set aside to cool.
- When they’re cool, peel and chop them then put them in an airtight container to refrigerate before eating.