Beets

Beets, with their deep, earthy flavor and vibrant color, are a versatile ingredient that can be used in various culinary applications, ranging from savory dishes to sweet treats. Here’s how beets are commonly used in cooking:

Roasted: Roasting intensifies the natural sweetness of beets. They can be roasted whole, wrapped in foil, or cut into pieces and tossed with oil and seasonings. Roasted beets can be served as a side dish, added to salads, or pureed for soups and dips.

Boiled or Steamed: Boiled or steamed beets are tender and flavorful. They can be peeled and sliced for salads, blended into smoothies, or used as a base for cold soups, like borscht.

Pickled: Pickling beets in vinegar, sugar, and spices results in a tangy and sweet condiment that pairs well with salads, sandwiches, and charcuterie boards.

Raw in Salads: Raw beets can be grated or thinly sliced and added to salads. Their crisp texture and sweet flavor complement greens and vinaigrettes.

Juiced: Beet juice is valued for its nutritional benefits and vibrant color. It can be consumed on its own or mixed into smoothies and cocktails.

In Desserts: Beets can be used in baked goods like cakes and brownies to add moisture, natural sweetness, and color. Chocolate and beetroot is a popular combination.

Grilled: Sliced beets can be grilled, providing a smoky flavor and charred edges. They make a great addition to salads or as a standalone side dish.

In Dips and Spreads: Pureed beets can be mixed into dips and spreads, such as hummus, adding color, sweetness, and nutrients.

As a Coloring Agent: The natural pigments in beets are used to color pasta, frosting, and other foods, providing a vibrant red or pink hue without artificial dyes.

In Risottos and Pastas: Diced or pureed beets can be added to risottos and pasta dishes, giving them a beautiful color and subtle sweetness.

When cooking with beets, it’s important to note that their pigments can stain hands, cutting boards, and fabrics, so handling them with care (and perhaps wearing gloves) is advisable. Additionally, both the root and the greens of beets are edible—the greens can be cooked similarly to spinach or Swiss chard, offering a nutritious and flavorful addition to meals. Whether showcased as the main ingredient or used as a natural colorant, beets add depth, flavor, and nutrition to a wide range of dishes.