In California, several varieties of beets are grown, each with its own unique flavor profile and culinary uses. Here are some common varieties and suggestions for how to use them:
Red Beets: Red beets are perhaps the most common variety cultivated in California. They have a sweet, earthy flavor and a vibrant red-purple color. Red beets can be enjoyed roasted and added to salads, soups, or made into beet hummus. They can also be pickled for a tangy twist or juiced for a refreshing beverage.
Golden Beets: Golden beets have a milder, sweeter flavor compared to their red counterparts. They have a sunny yellow color that brightens up any dish. Golden beets are delicious roasted with herbs and olive oil or thinly sliced and served raw in salads. They can also be pureed into a creamy soup or grated into a colorful slaw
Chioggia Beets (Candy Cane Beets): Chioggia beets are known for their striking pink and white striped flesh. They have a slightly sweeter and milder flavor compared to red beets. Chioggia beets are excellent when sliced thinly and used raw in salads or as a colorful garnish. They can also be roasted or pickled to preserve their unique appearance and flavor.
Baby Beets: Baby beets are simply young, tender beets harvested early in their growth stage. They come in various colors, including red, golden, and candy cane. Baby beets are incredibly versatile and can be roasted whole, grilled, or pickled for a quick snack or appetizer. Their small size makes them perfect for salads or as a side dish.
Beet Greens: While not technically a variety of beetroot, beet greens are the leafy greens that grow atop the beetroot. They are edible, highly nutritious, and contain more iron than spinach. They have a slightly bitter flavor similar to Swiss chard or spinach. Beet greens can be sautéed with garlic and olive oil, added to soups and stews, or used raw in salads for a nutritious boost.
Overall, beets are incredibly versatile and can be enjoyed in a variety of ways. Whether roasted, raw, pickled, or juiced, California-grown beets add vibrant color, flavor, and nutrition to any dish. Experimenting with different cooking methods and flavor combinations can help unlock the full potential of this humble yet versatile vegetable.
Beets are an excellent source of folate and a very good source of manganese, potassium, and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6.
A fun cooking tip: When cooking beets, use a splash of lemon juice to help retain the vibrant color.
RECIPES: Click here for our favorite beet recipes!
