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tips how to peel beets
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“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.
Vegan
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Serve these beets as part of a picnic platter or relish tray, or use them in sandwiches or salads. Golden beets work as nicely as red ones. Leaving beet tails and an inch or so of the stems intact helps minimize the loss of color (as well as flavor and nutrients) during cooking. Trim and peel the beets after they’ve been boiled; the skins will come off easily.
Vegan
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Eaten raw, beets are delicious; even many self-proclaimed beet haters will like them in this salad. To eat a beet raw, you have to peel it and shred it. The first step is easiest with a regular vegetable peeler. I do the second with the metal blade of a food processor, pulsing the machine on and off until the beets are finely cut. You could use the shredding blade, but it isn’t any easier or better. Or you could use a manual grater, but only if you’re looking for an upper-body workout.
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We love precooked beets—and this speedy, hearty dish proves why.
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This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.
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(3.97)
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Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
Vegan
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The faint sweetness and low acidity of balsamic vinegar is a perfect foil for the earthy taste of beets. For the recipe, there's no need to invest in an expensive real balsamic vinegar (labeled "tradizionale"); a decent mass-produced commercial brand works just fine. Baking, rather than boiling, the beets brings out their robust flavor.
Vividly colored beets "bleed," so to keep the juices in while they cook, leave on the skins, the "tails" or rootlike wisps on the bottom, and at least an inch of the green stems. After they're cooked, peel the beets over a bowl or a thick layer of paper towels, since beet juice stains are nearly impossible to remove from wood or plastic surfaces.
Karen loves beets and is happy to make a meal of this dish, with the main course there "just as an excuse." Two of the good "excuses" to serve alongside are David's Famous Fried Chicken or Herbed Pinwheel Pork Loin.
Easy
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Beet salads in general are wonderful, but this one is a refreshing change. For one thing, the beets are raw. For another, their sweetness is offset by the sharp taste of raw cabbage; it’s a fine if odd marriage. Think of it as Swedish coleslaw (like coleslaw, it can be made a few hours in advance). Whenever you peel beets—and especially when you’re grating them—be sure to wear an apron or clothing you don’t care about.
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Like Indian beet pudding with pistachios, charred and smashed beets with a chile vinaigrette, shawarma-spiced beets with labne, and more.
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Beets' red hue is pretty, but the stains—not so much. Scrub cutting board ASAP with hot, soapy water.
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So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.
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These beets are roasted, and very delicious! But if you have a mandoline, a professional tool that will slice vegetables evenly and very thinly, skip the roasting process and slice the beets raw (this works only with beets at the peak of seasonal freshness—sweet, dry, and tender). When really fresh beets are sliced so thin as to be almost shaved, there is no need to cook them. Toasted walnut oil adds a classic French flavor to the salad, but you could also use almond or pecan oil, available online and at gourmet or specialty markets. Store nut oils in the refrigerator; they turn rancid fairly quickly.
Articles
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techniques
Listen up, beet haters: These root veggies only taste like dirt if you mistreat 'em. These are the most common mistakes people make when cooking beets.
Rochelle Bilow
Cooking
You know exactly which beet we’re referring to.
MacKenzie Chung Fegan
Culture
You'll be going back for seconds of this caramelized citrus-beet salad.
Rick Martinez
Cooking
Camille Hahn
techniques
Wanna know a trick?
Kay Chun
test-kitchen
For anything with flesh too soft to stand up to a regular peeler, a serrated one will do the trick.
Janet McCracken
Videos
(195)
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This Risotto looks beautiful, and tastes amazing!
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This beet brine is guaranteed to add a little magic to your snack time. Add these marbled eggs to salads, devil them, or eat them on their own.
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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Peeling an apple—seems simple, right? Chef Jacques Pépin shows us how it's really done.
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We show you how to make The Boozy Peach.
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In case you missed it, we've been killing it with our fruit Instagram game recently. Check out this compilation video of our latest posts.