Beet

Beet is a root vegetable with a rich sweet taste and earthy aroma, containing natural sugars. In cooking, it is used both raw for salads and cooked, stewed, or baked for side dishes, soups, and appetizers. When selecting, prefer young beets with smooth skin and thin rootlets, and when storing, remove the greens so the root vegetable stays juicy longer.

Micronutrients

per 100 g

Minerals

Vitamins

CVitamin C
4.6mg5% DV

About

Earthly sweetness in the kitchen

Beets are one of the most versatile vegetables that work equally well in hot and cold dishes. Their deep, slightly sweet flavor and firm texture make them indispensable in both everyday cooking and restaurant recipes. Their main advantage is the ability to maintain shape and taste under any processing, whether it's boiling, baking, or raw consumption.

Taste and Aroma

Young beets are more tender and sweeter, with a barely noticeable earthy note. As they mature, the flavor becomes more pronounced, the sweetness deepens, and a slight bitterness appears. Roasted or boiled beets reveal their natural sweetness, while raw beets demonstrate a crispy texture and freshness. The leaves of young beets — beet greens — are completely edible and have a mild, slightly acidic taste similar to spinach.

Where to use it

Beets shine in salads — both raw and after heat treatment. They are ideal for borscht and soups, giving them a characteristic color and depth of flavor. Baked whole or cut into cubes, they become the basis for side dishes. Freshly squeezed beet juice is used both in cocktail culture and for health purposes. Even in desserts and baked goods, beets find their application, adding moisture and natural sweetness.

Successful Pairings

With dairy products: sour cream, yogurt, cottage cheese — contrast with earthy sweetness
With sharp spices: horseradish, black pepper, ginger — emphasize its character
With sour ingredients: vinegar, lemon juice, fermented dairy — balance the sweetness
With nut butter and seeds: pumpkin seeds, walnuts — add texture
With herbs: dill, parsley, cilantro — refresh and lighten the dish

How to Choose and Store

Choose medium-sized beets — they cook faster and remain more tender. The skin should be smooth, without soft spots or damage. If the beets are young, the beet greens are still green and firm — use them in salads. Try to avoid overly large root vegetables: they are often fibrous and less sweet.

Beets can be stored in the refrigerator for months if you trim the greens and place them in a bag or container. In a cool basement or root cellar at around 5 degrees Celsius, they last even longer. Keep cooked beets in an airtight container for up to five days. Raw beets can be frozen grated or cut into cubes — they freeze well and are suitable for soups and side dishes.

Practical Tips

Boil beets in their skin — this way they will retain their color, taste, and nutrients
Add a little vinegar or lemon juice to the cooking water to keep the color brighter
Cooled cooked beets are easier to peel than hot ones
Wear gloves when working with fresh beets — their juice stains hands and cutting boards
Beets baked in foil at 200 degrees turn out sweeter than boiled ones