Beets are at their peak in late summer and early fall, offering vibrant color, natural sweetness, and remarkable versatility in the kitchen. Their earthy flavor pairs beautifully with tangy, creamy, and sweet elements, and both the root and the greens are edible. Packed with fiber, antioxidants, folate, and minerals, beets are as nutritious as they are visually striking.

Buying & Storing: Do’s and Don’ts

DOs	DON’Ts
Choose firm beets with smooth skin and fresh, bright greens still attached.	Don’t choose beets that are soft, shriveled, or blemished.
Smaller to medium-sized beets tend to be more tender and flavorful.	Don’t wash beets before storing them
Explore different varieties—classic red, golden, and candy-striped Chioggia—for color and flavor variety.	Don’t store beets ethylene-producing fruits like apples, it will speed spoilage.
Store unwashed beets in a perforated plastic bag in the refrigerator for 2–3 weeks.	Don’t discard the greens; they are nutritious and versatile.

General Uses

Beets are surprisingly versatile and can be enjoyed in many ways:

• Roasted, boiled, or steamed: Whole or sliced, beets make colorful side dishes.
• Pickled: Quick-pickled beets add tang and color to salads and sandwiches.
• Raw: Grated or thinly sliced in slaws or salads provides crunch and natural sweetness.
• Juiced or blended: Perfect for smoothies or vibrant, nutrient-packed drinks.
• Greens: Sauté beet greens like spinach, or add them to soups, frittatas, or grain bowls.

Recipes

Roasted Beet & Goat Cheese Salad

Makes 4 servings

Ingredients

• 4 medium red beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens or kale
• ½ cup crumbled goat cheese
• ¼ cup toasted walnuts or pecans
• 2 tbsp balsamic glaze or vinaigrette

Instructions

1. Preheat oven to 400°F. Toss beets with olive oil, salt, and pepper.
2. Roast on a baking sheet for 30–35 minutes, until tender.
3. Let cool slightly, then toss roasted beets with the greens.
4. Top with goat cheese, nuts, and drizzle with balsamic glaze or vinaigrette.

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Golden Beet & Carrot Slaw

Makes 4 servings

Ingredients

• 2 medium golden beets, peeled and grated
• 2 medium carrots, peeled and grated
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• Salt and pepper to taste
• Optional: fresh herbs like parsley or cilantro for garnish

Instructions

1. In a large bowl, whisk together olive oil, vinegar, honey, salt, and pepper.
2. Add grated beets and carrots, toss until evenly coated.
3. Let sit for 10–15 minutes before serving to allow flavors to meld.
4. Garnish with fresh herbs if desired.

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Beet & Black Bean Burgers

Makes 4 patties

Ingredients

• 1 cup cooked or canned black beans, drained and rinsed
• 1 cup grated red beet
• ½ cup breadcrumbs
• 1 egg, lightly beaten
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. In a bowl, combine black beans, beet, breadcrumbs, egg, and seasonings. Mash and mix until combined.
2. Form into 4 patties.
3. Heat a drizzle of olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side until firm and lightly browned.
4. Serve on buns with toppings of choice, or as a grain bowl base.

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Quick-Pickled Red Beets

Makes about 3 cups

Ingredients

• 3 medium red beets, peeled and sliced
• ½ cup apple cider vinegar
• ½ cup water
• 1 tbsp sugar
• 1 tsp salt
• ½ tsp whole peppercorns
• Optional: 1 small cinnamon stick or a few cloves

Instructions

1. In a small saucepan, combine vinegar, water, sugar, salt, and spices. Bring to a simmer until sugar dissolves.
2. Place beet slices in a heatproof jar or container. Pour hot liquid over beets.
3. Let cool to room temperature, then refrigerate at least 2 hours before serving. Beets will keep up to 2 weeks.

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TIP
Red beets are beautiful, but their deep pigment can stain hands, cutting boards, and countertops. To minimize staining, wear disposable or silicone gloves while handling raw beets. Use a plastic or glass cutting board rather than wood, which can absorb color. For stubborn stains on hands, rub with a mixture of baking soda and lemon juice, then rinse. Any stains on surfaces can usually be removed with a paste of baking soda and water or a splash of white vinegar. Cooking beets also reduces their tendency to stain, so roasting or steaming before handling can help keep your kitchen clean. Store cooked beets in a glass container; they’ll keep in fridge for 5-7 days.

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Sautéed Beet Greens with Garlic & Lemon

Makes 2 servings

Ingredients

• Greens from 3–4 medium beets, washed and chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Juice of ½ lemon
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté 30 seconds until fragrant.
2. Add beet greens and cook 3–5 minutes until wilted but still bright green.
3. Drizzle with lemon juice and season with salt and pepper. Serve warm.

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Beets are a versatile and vibrant ingredient that shine in both savory and sweet dishes. From roasting and pickling to using the greens, there are countless ways to enjoy their natural sweetness and earthy flavor while they’re at their peak. Incorporating beets into salads, slaws, vegetarian dishes, or simple sautés is an easy way to add color, nutrition, and flavor to your weekly meals.