In California, several varieties of beets are grown, each with its own distinct flavor and culinary uses. Here are some of the most common types and how to enjoy them:
Red Beets
The most familiar variety, red beets have a sweet, earthy flavor and a deep red-purple color. They’re delicious roasted and tossed into salads, blended into soups, or made into beet hummus. They also shine when pickled for a tangy bite or juiced for a refreshing drink.
Golden Beets
With their sunny yellow hue and naturally sweeter, milder flavor, golden beets brighten any dish. Roast them with herbs and olive oil, slice them raw for salads, puree them into a creamy soup, or grate them into a colorful slaw.
Chioggia Beets (Candy Cane Beets)
Known for their striking pink-and-white striped flesh, Chioggia beets are slightly sweeter and milder than red beets. Slice them thin for salads or garnishes, or roast and pickle them to showcase their unique appearance.
Baby Beets
Young, tender, and harvested early, baby beets come in red, golden, and candy cane varieties. Roast them whole, grill them, or pickle them for a quick snack. Their small size makes them ideal for salads or side dishes.
And Don’t Forget the Leafy Tops: Beet Greens
Often overlooked, beet greens are the leafy tops of the beetroot. Highly nutritious and richer in iron than spinach, they have a slightly bitter, chard-like flavor. Sauté them with garlic and olive oil, stir them into soups, or use them raw in salads.
NUTRITION AND TIPS
Beets are nutritional powerhouses—an excellent source of folate, and a very good source of manganese, potassium, and copper. They also provide dietary fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6.
Cooking tip: Add a splash of lemon juice when cooking beets to help preserve their vibrant color.
RECIPES: Click here for our favorite beet recipes!
