Beets can be polarizing because their earthy flavor is real. But when they are fresh, roasted well, or paired with enough acid and salt, they become sweet, dense, and extremely useful.
They are also a two-part vegetable when bought fresh: the root is the main event, but the greens are worth cooking too.
Varieties Worth Knowing
Red beets are the standard. They are earthy, sweet, and excellent roasted, boiled, grated raw, or pickled.
Golden beets are milder and less staining. Use them when you want beet sweetness without turning the whole dish red.
Chioggia beets have red-and-white rings inside. They are beautiful raw or lightly cooked, though the stripes soften with heat.
Cylindra beets are long rather than round. Their shape makes even slices, which is useful for pickling.
When Beets Are In Season
Beets are commonly harvested from summer into fall. Because the roots store well, local farms may have them into winter.
Young spring and early summer beets are often sold with greens attached. Later storage beets are more likely to be sold trimmed.
How To Pick Beets
Look for firm roots with smooth skin and no soft spots. Smaller to medium beets are usually more tender and cook faster than very large ones.
If greens are attached, they should look fresh rather than wilted or yellow. Tired greens do not always mean the root is bad, but fresh greens usually indicate recent harvest.
How To Store Beets
Cut off the greens, leaving about an inch of stem. Refrigerate the roots in a bag or container for 2 to 3 weeks.
Store beet greens separately and use them within a few days. They are more delicate than the roots.
How To Use Beets
Roasted: Wrap whole beets or roast cut pieces with oil and salt until tender. The skins slip off more easily after roasting whole.
Pickled: Cooked beets take well to vinegar, salt, sugar, and spices. Quick-pickled beets are good in salads and grain bowls.
Raw: Grate or shave thinly for slaws. Raw beets need acid, salt, and often something creamy or nutty.
Greens: Saute beet greens with garlic and olive oil, or wilt them into pasta, eggs, soups, or beans.
Find fresh beets from local farms near you when the roots are firm and the greens still look alive.
Flavor Pairings
- Goat cheese - Creamy tang balances earthy sweetness.
- Dill - Fresh and classic with beets.
- Vinegar - Essential for brightness.
- Walnuts - Add richness and crunch.
- Citrus - Orange and lemon both work well.