Beet

Beets, known for their vibrant color and sweetness, are often roasted or pickled.

Flavor

How to use it

Sweet Caramelization. Roasting enhances beets' natural sweetness by caramelizing their sugars.

Color Guard. Quick steaming helps retain beet color and nutrients by preventing betalain leaching.

Common mistakes

• Peeling makes beets lose color and nutrients due to betalain exposure.
• Overcooking turns beets mushy by softening pectins.

What goes with beet

• Orange. Orange acidity balances the earthy sweetness of beet, adding a bright contrast.
• Balsamic Vinegar. Balsamic's sweet acid brightens beet's earthy, sugary flesh.
• Feta. Salty, tangy feta contrasts with beet's earthy sweetness.
• Hazelnut. Toasted hazelnut adds nutty richness to beet's earthy sweetness.
• Sour Cream. Sour cream's tang and fat soften beet's earthy, sugary flavor, as in borscht.
• Vinegar. Vinegar's acid brightens beet's earthy sweetness in pickles.
• Walnut. Walnut's bitter, tannic crunch balances beet's earthy sweetness.
• Yogurt. Cool, tangy yogurt balances beet's earthy sugar.

Try tonight

• Roast for a sweet, earthy side.
• Grate into salads for crunch and color.
• Blend into smoothies for natural sweetness.

Storage

Store beets in a cool, dark place or refrigerate for several weeks.