Seasonality
Fall
Winter
Quick Tips
Cooking
Raw (use smaller beets)
Roasted
Pickled
Steamed
Canned
Buying
Beets should be firm and roughly 2 to 3” in size. Larger roots (over 3”) may have a woody/unappetizing texture. Look for beets with greens as the greens are great cooked too.
Storing
Remove greens upon arriving home, leaving 1” of the stem and roots on the unwashed beets but storing the greens separately. Fresh greens can last up to a 5 to 6 days while beets can last up to 2 weeks in storage. Beets can also be frozen.
Varieties
Chioggia
Red (ie: Detroit + Bull's Blood)
Yellow/Gold
Cylindra
About
Over the years, beets have become one of my favorite root vegetables. Not only are they a beautiful color, the earthiness from the vegetable adds so much to a meal. I will often roast beets to throw into a salad or grain pilaf or use as a puree for color. Red beets are by far the most flavorful while golden and chiogga varieties are a bit more mild but won't stain your hands as badly. The leaves are also edible and can be used in place of items like kale or Swiss chard. I'm also in the "only peel if I have to" camp and usually leave the skin on the roots.
All Vegetarian Beet Recipes
Beet Salad with Broiled Feta and Sesame Sunflower Seeds
Beet Wild Rice Salad with Pistachios
Chocolate Beet Cake with Ganache Frosting
Chocolate Beet Cupcakes with Chocolate Mascarpone Frosting
Cracked Spelt Risotto with Roasted Beets
Dill Beet Chickpea Salad
Endives with Roasted Beet and Avocado
Garlicky Beets with Dill Bean Puree
Garlicky Greens | Component Cooking
Grilled Beet, Quinoa, and Feta Salad (+ Summer Veg Grilling Inspirations)
Pecan Roasted Beet Dip with Sage
Potato Beet Salad with White Beans
Roasted Beet Galette with Ricotta
Roasted Beet Pasta with Dill and Lemon
Roasted Beet Salad with Herbs and Spinach
Roasted Beets and Burrata with Micro Greens
Roasted Beets, Blue Cheese Orzo, & Walnut Salad
Roasted Golden Beet and Millet Spinach Salad with Herb Dressing