Red Beets
The classic table beet — deep crimson, earthy, and sweet. Also known as the Detroit Dark Red, this is the most widely grown and recognized beet variety in the world, found in everything from borscht to roasted salads.
Deep ruby-red to dark crimson skin and flesh. Globe-shaped with a smooth exterior. The juice will stain hands, cutting boards, and clothing — handle with care or wear gloves.
Texture: Firm and dense when raw; tender and slightly yielding when cooked.
Flavor: Sweet with a distinct earthy, mineral undertone — a flavor that comes from geosmin, a naturally occurring compound. Roasting mellows the earthiness and intensifies the sweetness.
Roasting
Wrap in foil and roast at 400°F for 45–60 min. Caramelizes the sugars beautifully.
Boiling
Simmer whole and unpeeled until fork-tender, about 30–45 min. Peel under cold water.
Pickling
Slice and pickle in spiced vinegar brine — a classic preparation worldwide.
Raw & Shredded
Grate raw into slaws and salads for a crunchy, vibrant addition.
• Keep 1 inch of stem attached when cooking to prevent color bleeding
• Roast on a foil-lined tray to protect your pan from the deep red juice
• A splash of acid (vinegar or lemon) in the cooking water helps preserve the vibrant color
• Pair with goat cheese, walnuts, or orange to balance the earthiness
Remove greens and store unwashed roots in a plastic bag in the fridge for up to 3 weeks. Cooked beets keep refrigerated for 5 days or frozen for 3 months.