The flavor of golden beets is more mild, and slightly less earthy than their red cousins. They’re a nice change up for all you beet-lovers out there, and a more accessible first bite for the non-beet-lovers. Plus, they look really pretty roasted alongside your potatoes or tossed in a green salad, and they are easier to work with than red beets because they won’t stain your food or hands.
Golden beets can be used in any recipe calling for beets.
Beets can be eaten raw in salads, baked, boiled, roasted, featured in juice recipes, or hidden in fruit smoothies or chocolate desserts. Beet greens are edible and can be prepared in the same manner as swiss chard.
Peel beets with a paring knife for grating raw, or roasting, but for boiling or steaming, leave the peel on until the beets are cooked. The skin keeps the highly water soluble juices from bleeding into the water. Gently rub off the skin under cold running water after these methods of cooking. You’ll know your beets are fully cooked when you can insert a knife or fork and the it is tender all the way to the center.
If you’re not a beet lover, your farmers at T&D Willey recommend roasting beets just like you would potatoes. You could also check out the beet cake, cupcake, and muffin recipes we’ve got posted on our blog as a sneaky way to eat them.
If your beets came with greens, be sure and trim them off before storing. Store greens and beet roots in a plastic bag in the fridge. The roots should last several weeks in the fridge.
Beet greens are edible and can be prepared in the same manner as swiss chard.