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.

This class has been a true class, each lesson building on the next. I watched straight through, trying a few things as I went along but at a fast pace. I am now looking very forward to starting the class again and trying each lesson and technique one at a time so I can truly absorb the information and become better in the kitchen.

Cooking for me has always been about nurturing the people I care about. Thomas Keller took that desire to nurture and brought it to a new level. I thoroughly enjoyed this class and look forward to practicing the techniques he so masterfully and graciously taught. Fantastic class!

Interesting .....hope we are going to carmelize also.

Extraordinary! Absolutely incredible! If you buy one masterclass for culinary interest, this is the one (and I have watched them all).


Deina D.

I'm loving all of these lessons but haven't been able to download any of them (MacBook Pro). Any suggestions? Deina

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.