Prep time
Cook time
Total time
Recipe type: Side Dish/Snack/Salads
Cuisine: Persian
Serves: 6 beets
  • 6 medium red beets (about 2-3 inch size), with skin
  • 2 cups water
  • ⅛ cup granulated sugar
  1. Remove the roots and stem. Wash off the surface dirt. Scrape off the rough skin and small roots and wash thoroughly.
  2. Add to a large stockpot with 2 cups of water.
  3. Sprinkle ⅛ cup sugar evenly on the beets.
  4. Bring the water to a boil over medium high heat. Reduce the heat to medium low, cover and simmer for about 1 hour 30 minutes, or until beets are fork tender but firm. There will be very little liquid in the pot.
  5. Remove the lid and cook for another 8-10 minutes until the liquid turns syrupy. It goes really fast at this point, so watch it closely so it does not burn.
  6. Serve hot as a side dish or a snack with a drizzle of the surup. May also refrigerate and use in salads.
Recipe by Persian Mama at