From Thomas Keller's MasterClass

Baking: Beets

Chef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.

Topics include: Baked Beets


Chef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.

Topics include: Baked Beets

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I very much appreciated learning proper techniques for many dishes. I have incorporated several approaches into my own cooking thus elevating my dishes. Thank you for this very informative master class!

This is exactly what I needed to know, plus the fact that he doesn't use as much language as Gordon Ramsay made it very appealing to me.

Brand new things for me: how to cook eggs correctly, using finishing salt, and a new philosophy about what cooking really is all about.

Awesome, The essential philosophies and Chefs thoughts just ppulls everything together!! Totally Amazing! Thank You.


A fellow student

My dislike of beets goes back to my childhood, when my mother would open a can of beats, heat them and say, "Eat them, they are good for you." But, after watching this lesson, I'm going to give them a second chance, because I'm sitting here and my mouth is watering. Thanks TK

Lindy T.

I've always baked my beets, but they've never tasted quite as good as this with his simple additions to enhance their flavor. They're so beautiful, like jewels in the dish.

Diane T.

Wow! I have always boiled by beets....will definately try this process next time I am making my beets......Beets are also my favorite Veggie....thanks for all the new techniques you have taught us! Onward! Am absolutely loving this class!

Nima D.

Instead of wrapping the beets in foil and then putting the foil in the baking dish, he could have skipped the foil altogether and placed the beets straight in the baking dish. These baking dishes have lids. Those lids would capture the moisture just as well as the foil.

Radhika B.

Loved the shallot chopping technique. The baked beet truly tastes so full of flavor. I will never boil it again.


i never knew beets could be boiled, i have always roasted them in foil to which i then add into a jar and fill with pickling solution. Great to see beets paired with shallot and chives, i would never have thought of that combination.

Charlie M.

Did this one over the weekend. Great result. Wonderful colors and just the right amount of resistance to the tooth. Served them up warm, subbed chives w parsley because the chives in my area are not great quality right now. Forgot to take a picture of the plated produce, but this is them roasted and peeled. Lots left over, so I'll be making beet salads all week.

Joyce Kidd

As a child I didn't like beets so my dad would tell me that beets make you pretty. It didn't help -- and they didn't -- but now I love them. Will definitely try baking them and adding the garnishes Chef Keller used. Sure wish I had his knife skills!

Janelle F.

I love roasted beets and was pleased to see I intuitively prepare them as Chef Keller does. Have made the mistake though of mixing garnishes into the beets, ie feta or citrus, and storing them that way. Don't do what I did...keep and store as Chef Keller has prepared and add the garnishes later as they soak up a lot of flavor from other ingredients and can lose their own natural flavor.

A fellow student

I remember hating beets (and refusing to eat them) for the first time when I was 2 (earliest memory), but Chef Keller made these look so good, that I decided to try them one more time. My husband doesn't like beets either, but he was willing for me to try this recipe. The other two people at the dinner table are also not beet lovers, but each of us tried them, and it was a success! (My husband is taking the leftovers for lunch.) My objection to beets has always been that they tasted like dirt, but there was none of that "dirt" taste here. Warm from the oven, they absorbed the other flavors in the dish and were quite good. One more convert!