It’s the time of year when I get inspired by fruits and vegetables growing in my yard. Every year, I grow new food but there is one vegetable you will always find in my garden: beets!
From a very young age, I’ve always had a love for beets. I know it’s a root vegetable that not everyone likes, and as Chef Lisa said in her blog series, you either love them or hate them. We talk a lot about this in classes at The Chopping Block, especially Culinary Boot Camp on the vegetable-focused day. For many, they had a bad experience with a vegetable and wrote it off forever. But usually it’s how the vegetable was prepared. Once you learn the proper cooking methods and what to pair these “off-putting” vegetables with to really make them shine, I guarantee you will change your mind about a lot of them!
If you've only seen the classic red beet, you're in for a treat. Beets come in a whole rainbow of varieties, and each has its own personality and flavor profile. Beets (Beta vulgaris) are root vegetables that grow underground. Beets are members of the Chenopodiaceae or Amaranthaceae family, also known as the Beet or Goosefoot family. This includes other cool season crops like spinach, Swiss chard, orach, and quinoa. The leaves, also known as beet greens, are the edible leafy tops of the beet plant. They have a mild, slightly sweet and earthy flavor. They can be used raw in salads or cooked and become silky and tender.
Bulls Blood Beets
Roots: An heirloom variety, known for their striking deep purplish-red and pinkish rings inside have a sweet, nutty, earthy flavor and mineral-like quality.
Leaves: Vibrant almost burgundy leaves have a sweet, slightly bitter taste, they are often used in salads or as a colorful addition to other dishes.
Golden Beets
Roots: A variety of beets that offer a beautiful bright yellow flesh and a milder, sweeter flavor compared to red beets. They are less earthy and make a good option for those who find the earthy taste of red beets unappealing.
Leaves: Bright green leaves are tender and have a mild, sweet, slightly earthy flavor, similar to spinach or chard.
Detroit Dark Red Beets
Roots: The most popular heirloom variety, has a blood red flesh that is very sweet. They are perfectly round and smooth with no rings or streaks.
Leaves: Deep green leaves with red stems that are very mild and slightly sweet.
How to Prepare Beets
Washing and Trimming
- Cut off the beet greens (leave 1 inch of stem if boiling or roasting whole, this helps reduce bleeding)
- Wash the roots thoroughly. Scrub off dirt with a vegetable brush. Rinse and save the beet greens for other uses.
Peeling
- Raw beets: use a vegetable peeler.
- Cooked beets: The skin rubs off easily by hand (use gloves or paper towels to avoid staining)
Cooking Methods
Roasting
- Whole: Wrap in foil, roast at 375 degrees F for 45-60 minutes until fork-tender.
- Cubed: Peel, cube, toss with oil, salt & pepper or seasonings. Roast on a sheet pan for 30 to 40 minutes.
Boiling
- Drop whole unpeeled beets into boiling water. Simmer for 45-60 minutes or until fork-tender. Let cool, then peel.
Raw
- Shred, spiralize, julienne, or thinly slice for salads, slaws, and snacks.
Pickling
- Use cooked or raw beets. Slice and soak in a vinegar spice brine. Quick pickle in the fridge or water-bath can for long term storage.
Juicing or Blending
- Raw beets can be juiced or added to smoothies for sweetness, color, and nutrition.
Baking
- The sweetness and moisture in beets works wonders in baking.
Roasted Beets with Spiced Yogurt and Pistachios
Yield: 4-6 servings
Active time: 30 minutes
Cook time: 45-60 minutes
Total time: 1 hour 30 minutes
2 bulls blood beets
1 golden beet
2 Detroit dark red beets
1 teaspoon fresh rosemary, finely minced
1 Tablespoon balsamic vinegar
1 Tablespoon orange juice, freshly squeezed
1 1/2 cups plain Greek yogurt
1/4 teaspoon cayenne pepper
2 Tablespoons honey + more for drizzling
2-3 beet greens, roughly chopped
1/4 cup pistachios, roughly chopped
Optional - microgreens for garnish
Salt and pepper to taste
1. Rinse and scrub beets with a vegetable brush. Lay on paper towels to dry. Once dried, wrap the beets individually in foil and place on a sheet tray.
2. In a 375 degree oven, roast beets for 45-60 minutes or until fork tender.
3. Allow the beets to cool. Once cooled, peel and cut into 1-inch pieces. Place in a medium size bowl, toss with beet greens, rosemary, balsamic vinegar and orange juice. Season with salt and pepper to taste.
4. Make the spiced yogurt: in a small bowl, combine yogurt, cayenne pepper, and honey. Season with salt and pepper to taste.
5. To assemble: on a plate or platter, spoon spiced yogurt and spread out. Top with the beets, drizzle with honey, garnish with pistachios and microgreens.
If you love beets, I hope you enjoy this recipe, and if you’re unsure about beets I hope you give them another chance with this recipe. It will help you begin to love and appreciate these beautiful vegetables the way I do!
If you are looking to expand your cooking knowledge and dive deeper into cooking techniques and learn more about seasonal produce, The Chopping Block is the place to be! Come join us for a culinary journey that’s educational, fun, and techniques you’ll always remember. Don't miss these upcoming classes featuring beets:
- Vegetarian Boot Camp Saturday, August 9 10am featuring Roasted Beet and Caramelized Onion Puff Pastry Tart with Hot Honey Drizzle
- From Root to Stem Tuesday, August 19 6pm featuring Roasted Salmon with Beet Green Pesto and Beet, Celery Leaf-Orange Salad
