Beets
Raw beets are an earthy, mineral-rich root vegetable available in deep red, golden, and striped (Chioggia) varieties, used raw shaved into salads, pickled, or cooked into soups and sides. Their color and flavor come from the same compound, betalain, that stains everything it touches.
How to buy
Look for firm, smooth-skinned beets without soft spots, cracks, or shriveling; small to medium beets are generally sweeter and more tender than oversized ones. Fresh, unwilted greens still attached are a good sign of recent harvest.
How to store
Remove the greens, which pull moisture from the root and spoil faster on their own (use within a few days). Refrigerate the bare roots in a bag in the crisper, where they'll keep for 3-4 weeks.
Culinary profile
- Flavor
- Earthy and sweet with a distinct mineral, almost soil-like note from a compound called geosmin. Raw beets taste sharper and more mineral-forward; roasting or boiling concentrates their natural sugars into a deeper sweetness.
- Texture
- Hard and dense raw, requiring a sturdy knife or grater. Cooking softens them into something tender but still slightly firm, never truly mushy unless badly overcooked.
- Aroma
- A distinctive earthy, soil-like smell from geosmin, most noticeable raw and freshly cut.
How to prepare
- Grated raw — Shredded for slaws or salads, where the crunch and earthy sweetness come through sharply.
- Roasted whole — Wrapped in foil and roasted until tender, which concentrates sweetness and makes peeling easy.
- Boiled — Simmered whole until fork-tender, then peeled, a traditional method for salads and borscht-style soups.
- Pickled — Cooked, sliced, and steeped in a sweet vinegar brine for a tangy, long-keeping condiment.
- Juiced — Pressed raw into juice, prized for its deep color and earthy sweetness.
Classic dishes
American
- Harvard beets — Sliced cooked beets simmered in a sweet-and-sour glaze of vinegar, sugar, and cornstarch.
- Pickled beets — Cooked beet slices preserved in a sweetened vinegar brine, a classic potluck side.
- Beet chips — Thinly sliced raw beet baked or fried until crisp, seasoned simply with salt.
- Beet and arugula salad with citrus — Roasted beet wedges tossed with peppery arugula, citrus segments, and a sharp cheese.
Italian
- Beet carpaccio — Paper-thin raw or roasted beet slices arranged and dressed like a classic carpaccio.
- Risotto alla barbabietola — A vividly pink risotto made by cooking rice with beet puree or juice.
Indian
- Beetroot poriyal — A South Indian stir-fry of grated or diced beet cooked with mustard seeds, curry leaves, and coconut.
- Beetroot raita — Grated cooked beet folded into seasoned yogurt for a cooling, pink-hued side dish.
French
- Beet and goat cheese salad — Roasted beet wedges paired with creamy goat cheese, walnuts, and a light vinaigrette.
Mediterranean
- Roasted beet and walnut salad — Roasted beet wedges tossed with toasted walnuts, herbs, and a citrus dressing.
- Beet and orange salad — Sliced roasted beets layered with citrus segments and a light olive oil dressing.
Greek
- Pantzarosalata — Boiled beets dressed in olive oil and vinegar, traditionally served with a garlicky skordalia sauce.
Spanish
- Ensalada de remolacha — A simple Spanish beet salad, often paired with onion, orange, or boiled egg.
Middle Eastern
- Beet hummus — Roasted beets blended into traditional hummus for color and a sweet, earthy twist.
German
- Rote Bete Salat — A classic German pickled beet salad, usually sliced and marinated in vinegar and caraway.