Do I need to peel the beets before baking?

No. The beets are baked first, then cooled and peeled afterward, which is much easier once they’re tender.

Can I use a different wine?

A dry white wine is best here because it adds aroma without sweetness. If needed, you can substitute vegetable broth, though the flavor will be a little less complex.

How do I know when the beets are done?

They should be easily pierced with a cake tester or thin knife. Larger beets may take closer to 60 minutes, while smaller ones may be done sooner.

Can I make these beets ahead of time?

Yes. Cook and peel them in advance, then refrigerate sliced or whole beets in a covered container for up to about 4-5 days.

What are good ways to serve these beets?

They’re great on their own as a side dish, or served in a salad. The article suggests pairing them with candied walnuts, gorgonzola cheese, and a Dijon mustard vinaigrette.

Can I use other spices instead of pickling spices and black peppercorns?

Yes, but the flavor will change. A mild blend with coriander, mustard seed, allspice, or cloves can work well if you want a similar warm, aromatic profile.

Recipes

Steamed Beets with White Wine

Name: Steamed Beets with White Wine
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 6-8 medium sized beets; 1/3 cup dry white wine; 2 tablespoons cooking oil; 1 tablespoon The Spice House pickling spices; 1 teaspoon The Spice House black peppercorns; 1-2 teaspoons salt

Steaming the beets in wine and pickling spices adds a deliciously subtle aromatic quality. Serve these beets as in a salad. These are delicious with candied walnuts, gorgonzola cheese, and dijon mustard vinaigrette.

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Peppercorns, Tellicherry

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Ingredients

medium sized beets 6-8
dry white wine 1/3 cup
cooking oil 2 tablespoons
pickling spices 1 tablespoon
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black peppercorns 1 teaspoon
salt 1-2 teaspoons

Preparation Instructions:

Preheat oven to 375 degrees fahrenheit.
Wash beets and remove top and rootstem with a knife.
Pour wine, oil, and spices into a large baking dish and stir to distribute ingredients.
Add beets to pan, salt them, and cover.

Bake for 40-60 minutes until beets are easily pierced with a cake tester.

Let beets cool, peel, slice, and serve!

More About This Recipe

Once beets have cooled you can peel them easily using a dry towel. Be warned, beets will stain everything! Use a towel that you don't mind turning pink.

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Peppercorns, Tellicherry

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