Beet

Earthy, sweet roots with vibrant magenta flesh, ideal roasted or pickled for striking color and nuanced flavor

Storage

Store unwashed roots in a perforated bag or container in the refrigerator’s crisper at 32–40°F with high humidity. Trim greens to 1–2 inches and store separately; use greens within a week. Check roots weekly for firmness and remove any with soft spots to prevent spoilage.

Shelf Life

Up to three months for roots under ideal storage; greens 3–5 days refrigerated.

Flavor & Texture

Raw beets have a crisp, earthy sweetness with a subtle mineral tang; texture is firm yet tender. Roasted, they develop intensified caramelized sugars and a silky, melt-in-the-mouth consistency. Beet greens offer a mildly bitter, spinach-like character, tender when sautéed but more fibrous if stems are left intact.

Prep Tips

Usually cooked for best flavor but can be enjoyed raw. To roast, wrap whole roots (skins on) tightly in foil or sealed container to trap moisture, roast until tender (usually 40 - 90 minutes depending on thickness), then rub off skins once cooled. Alternatively, peel before boiling for 20–30 minutes until fork-tender—ideal for borscht and other soups.

How to Use It

Raw grated in salads with citrus, feta; adds bright tang and crunchy texture.
Roasted with olive oil and thyme until tender for an earthy, caramelized side dish.
Pickled thin beet slices with vinegar, sugar, and spices for vibrant sandwich toppings or garnishes.
Pureed beets enrich sauces, soups, and dips with vivid color and subtle, earthy sweetness.
Use in place of potatoes in most recipes for color and nutrition.

Tastes Great With

goat cheese, dill, balsamic vinegar, olive oil, walnuts, citrus, garlic, parsley

Watch Out For

Watch for soft spots, sliminess, or off odors indicating spoilage. Beet skins can stain hands and surfaces. Overcooking yields mushy texture and dull flavor; cook gently until just tender for optimal taste and color.

Fun Fact

Beets trace back to ancient Mediterranean civilisations, originally cultivated for greens rather than roots. The vibrant red pigmentation comes from betalain compounds, valued for antioxidant properties. Farmers once brewed beetroot syrup as a sweetener before cane sugar dominated markets. Today's heirloom varieties showcase a spectrum of candy-striped interior colorations.