There is something deeply satisfying about pulling a beet from the earth. Still dusted with soil, greens waving like banners, they feel ancient and grounding — a vegetable that connects us directly to the soil beneath our feet.
At the farmers markets in April, beets arrive in jewel tones: ruby red, sunset gold, candy-striped pink. Their colors hint at their flavor — earthy, sweet, and surprisingly versatile. Whether roasted until tender, shaved raw into salads, or blended into soups, beets bring both beauty and nourishment to the spring table.
In California, several varieties of beets are grown, each with its own distinct personality and culinary strengths.
Red Beets
The most familiar variety, red beets offer a sweet, earthy flavor and a deep crimson-purple color. Roast them until caramelized and toss into salads with citrus and goat cheese, blend them into velvety soups, or purée them into beet hummus. They also shine when pickled for a tangy bite or juiced for a vibrant, refreshing drink.
Golden Beets
With their sunny yellow hue and naturally sweeter, milder flavor, golden beets bring warmth and brightness to any dish. Roast them with olive oil and fresh herbs, slice them thin for salads, purée them into a creamy soup, or grate them into a colorful slaw. Their color stays beautifully bright and doesn’t stain like red beets, making them especially friendly in mixed dishes.
Chioggia Beets (Candy Cane Beets)
Known for their striking pink-and-white striped flesh, Chioggia beets are as beautiful as they are delicious. Slightly sweeter and milder than red beets, they are wonderful sliced thin for salads or garnishes. Roasting softens their contrast but intensifies their sweetness, and they pickle beautifully while still retaining their charm.
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 Greens
Often overlooked, beet greens are one of spring’s most underrated treasures. Rich in iron and highly nutritious, they have a slightly bitter, chard-like flavor. Sauté them gently with garlic and olive oil, stir them into soups, or toss the youngest leaves raw into salads. When you buy beets with their tops attached, you’re really getting two vegetables in one.
NUTRITION AND KITCHEN TIPS
Beets are true nutritional powerhouses. They are 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.
Their vibrant pigments — known as betalains — are powerful antioxidants that support overall health.
Cooking tip: Add a splash of lemon juice or vinegar when cooking beets to help preserve their brilliant color and brighten their natural sweetness.
RECIPES: Click here for our favorite beet recipes!
