Golden Beets
Golden beets are the sweeter, gentler sibling of the red beet. With their sunny yellow-orange flesh and milder flavor, they won't stain your hands or your plate — making them a favorite for refined presentations and raw preparations.
Golden-yellow exterior with a bright orange-gold interior. Globe to slightly elongated shape. Unlike red beets, the juice does not stain — a major kitchen advantage.
Texture: Slightly softer than red beets when cooked — almost buttery. They cook faster and mash more easily.
Flavor: Sweeter and milder than red beets with less of the earthy geosmin flavor. Some describe a slight carrot-like sweetness. Very approachable for beet skeptics.
Roasting
Roast at 400°F until caramelized. The sweetness intensifies beautifully without any staining.
Raw in Salads
Thinly slice or shave raw into salads — sweet flavor and no purple bleed.
Mashing
Mash with butter and herbs for a vibrant golden side dish.
Soup
Blends into a gorgeous golden beet soup with ginger and coconut milk.
• Golden beets cook slightly faster than red — check for doneness 10 min earlier
• Pair with citrus, honey, fresh herbs like tarragon, and soft cheeses
• Use as a visually striking substitute for red beets in any recipe that benefits from no color staining
• Their greens are delicious — sauté with garlic and olive oil
Store like red beets — remove greens, store unwashed roots in the fridge for up to 3 weeks. Slightly more delicate than red beets, so use sooner for best quality.