Making the Most of Beetroot.
Beetroot is a versatile crop whose usefulness extends well beyond the familiar jar of vinegar-soaked slices. The roots can be roasted, boiled, grated, baked, frozen, pickled or blended into soups and sauces. Young leaves and tender stems are edible too, allowing almost the entire harvested plant to be used.
Different varieties bring variations in colour, sweetness and appearance. Deep red beetroot produces the most familiar earthy flavour, while golden, white and striped varieties can be milder and less likely to stain other ingredients.
A large harvest becomes easier to manage when the roots are sorted by size and condition before deciding what to eat fresh, store or preserve.
Harvest Beetroot Carefully
Beetroot can be harvested at almost any usable size.
Small roots are usually tender and cook quickly. Medium-sized roots are suitable for most kitchen purposes. Large roots may remain perfectly usable, although they can take longer to cook and may develop tougher or more fibrous areas.
Loosen the soil around the root before lifting it. Pulling firmly on the leaves can tear the crown or leave part of the root in the ground.
After harvesting:
Shake or brush off loose soil.
Avoid cutting or bruising the roots.
Keep roots out of strong sunlight.
Separate damaged roots for immediate use.
Remove the leaves before storage, leaving a short section of stem.
Do not cut into the crown of a root intended for storage.
The leaves continue drawing moisture from the root after harvest, so separating them helps prevent the beetroot from becoming soft.
Sort the Harvest
Divide the roots into groups before taking them into long-term storage.
Use Fresh
Choose the smallest, most tender roots for raw dishes, light cooking and roasting whole.
Store
Select firm, undamaged roots with healthy skins and no signs of rot, pest damage or disease.
Use First
Set aside roots that are:
Split.
Scratched.
Forked or misshapen.
Damaged during lifting.
Very large.
Softening slightly.
Exposed above the soil and weathered around the shoulders.
These roots can often be trimmed and cooked promptly if the remaining flesh is sound.
Discard
Discard beetroot showing extensive softness, wet rot, mould, an unpleasant smell or deep pest damage.
Do not try to preserve deteriorating roots. Preservation protects good produce; it does not make spoiled food safe.
Store Beetroot Before Cooking
For short-term storage, remove the leaves and keep the unwashed roots refrigerated in suitable packaging that prevents excessive moisture loss without trapping condensation.
Wash the roots immediately before use.
For longer storage, beetroot can be kept under suitable cool, dark and humid conditions. The exact method depends on the climate and available storage space. Further information on storing root crops can be found in the Harvesting & Storage section.
Inspect stored roots regularly and use any that begin to soften.
Store beet leaves separately and use them promptly. They deteriorate much faster than the roots.
Cook and Eat Beetroot Leaves
Young beetroot leaves can be used in much the same way as spinach or chard. Larger leaves may have stronger stalks and benefit from longer cooking.
Wash them thoroughly because soil can collect around the stems and veins.
Young leaves can be:
Added to salads.
Stirred into soups.
Wilted into pasta dishes.
Cooked with eggs.
Added to curries.
Used in savoury pastries.
Larger leaves can be chopped and cooked. Separate thick stems from the leaf blades and begin cooking the stems first.
Beetroot leaves lose volume quickly when heated, so a large bundle may provide a relatively modest cooked portion.
Only use leaves that are healthy and free from extensive disease, pest contamination or decay.
Use the Stems
Tender beetroot stems are edible and can add colour and texture to cooked dishes.
Chop them finely and cook them with onions or other firm ingredients before adding the leaves. They can also be included in soups, stews, stir-fries and savoury bakes.
Very coarse, damaged or fibrous stems are better composted.
The red colouring can stain hands, chopping boards and pale fabrics, so use suitable equipment and clean splashes promptly.
Roast Beetroot for a Concentrated Flavour
Roasting intensifies beetroot’s sweetness and avoids some of the flavour loss that can occur when roots are boiled in large quantities of water.
Scrub the roots and trim the foliage, taking care not to cut deeply into the crown. Small roots can be roasted whole. Large roots may be cut into even pieces.
Whole beetroot can be wrapped or covered during the first part of cooking to retain moisture, then uncovered if a drier finish is wanted. Cut beetroot can be roasted on a tray with a small amount of oil.
The roots are ready when a knife passes through the centre easily.
After roasting, the skins of many varieties can be rubbed away once the roots are cool enough to handle.
Roasted beetroot can be:
Served warm as a side dish.
Added to salads.
Blended into soup.
Mixed with grains or lentils.
Added to dips.
Used in savoury tarts.
Cooled and frozen.
Roast several roots at once to provide ingredients for more than one meal.
Boil or Steam Beetroot
Boiling is useful when preparing beetroot for freezing or pickling.
Leave a short length of stem and the root tail attached during cooking. This helps reduce colour loss.
Wash the roots, sort them by size and cook similar-sized beetroot together. Simmer until tender, then cool promptly.
Once cool enough to handle, trim away the remaining stems and roots. The skins should slip away easily.
Steaming can also cook beetroot effectively while limiting contact with water. Cooking time depends on the size and age of the roots.
Avoid peeling and cutting red beetroot before boiling unless the recipe specifically requires it, because much of its colour can escape into the water.
Eat Beetroot Raw
Young, firm beetroot can be eaten raw.
Peel or scrub it thoroughly and grate it finely, slice it into thin matchsticks or shave it into very thin slices.
Raw beetroot combines well with:
Apples.
Carrots.
Cabbage.
Citrus.
Fresh herbs.
Nuts and seeds.
Yoghurt-based dressings.
Mustard or horseradish.
Crumbly or salty cheeses.
Its firm texture and earthy flavour are strongest when raw, so it is often most successful as one component of a mixed salad rather than the only ingredient.
Golden or striped beetroot can be useful when the staining effect of red varieties is unwanted.
Make Beetroot Soup
Beetroot works in both smooth soups and substantial vegetable soups.
For a simple blended soup, cook beetroot with onion and enough stock to cover the vegetables. Carrot, potato, apple, garlic or celery can be added for balance.
Blend when everything is tender, then adjust the seasoning and acidity. A small amount of vinegar or citrus can brighten the flavour, while yoghurt or another suitable creamy ingredient can soften it.
Beetroot also forms the basis of many regional soups, including the broad family of dishes commonly known as borscht. Recipes vary widely and may include cabbage, potatoes, carrots, beans, meat, tomatoes or fermented beet liquid.
Treat these as adaptable seasonal dishes rather than assuming there is one universal recipe.
Soup can be cooled promptly and frozen in meal-sized portions. Add dairy garnishes and delicate fresh herbs after reheating.
Make Beetroot Dip
Cooked beetroot can be blended into a colourful dip or spread.
Combine roasted or boiled beetroot with an ingredient that provides body, such as beans, chickpeas, yoghurt, soft cheese, nuts or seeds. Add garlic, herbs, spices or a little acidity according to taste.
Begin with a small amount of liquid. Beetroot varies in moisture content, and too much liquid can quickly produce a thin dip.
Keep the finished dip refrigerated and use it promptly. It can also be frozen if the other ingredients are suitable, although its texture may change slightly after thawing.
Bake with Beetroot
Finely grated or puréed beetroot can add moisture to cakes, brownies and quick breads.
It combines particularly well with:
Chocolate.
Orange.
Ginger.
Cinnamon.
Walnuts.
Hazelnuts.
Vanilla.
Follow the individual baking recipe carefully because some recipes use raw grated beetroot while others require cooked purée. The moisture level affects the balance of flour, fat and raising agents.
Beetroot colour does not always remain bright after baking, particularly when combined with alkaline ingredients, but the vegetable can still contribute moisture and flavour.
Freeze Beetroot
Beetroot is generally best cooked before freezing.
Select firm, sound roots. Trim the leaves while leaving a short length of stem and the root attached. Wash thoroughly and cook the roots until tender.
Cool them promptly, remove the skins and trim away the stems and roots. Leave small beetroot whole or slice and dice larger roots.
Pack into suitable freezer containers or bags, remove excess air, label and freeze.
Frozen beetroot will be softer after thawing, but it remains useful for:
Soups.
Warm side dishes.
Purées.
Sauces.
Baking.
Dips.
Cooked salads.
Freeze portions according to their intended use. A weighed portion of diced beetroot is more convenient than one large frozen block.
Further guidance on freezing vegetables is available in the Harvesting & Storage section.
Freeze Beetroot Leaves
Healthy beetroot leaves can also be frozen.
Wash them thoroughly and remove any damaged material. Blanch the leaves according to current guidance for freezing leafy greens, cool them promptly, drain well and pack in practical portions.
Frozen leaves are best used in cooked dishes because they will lose their fresh texture.
Use them in:
Soups.
Stews.
Pasta dishes.
Curries.
Egg dishes.
Savoury fillings.
The stems can be frozen separately if they require a longer cooking time.
Make Refrigerator-Pickled Beetroot
A small batch of refrigerator pickles is useful when only a few roots need preserving.
Cook the beetroot until tender, cool it, remove the skins and cut it into slices or pieces. Place it in a clean container with a properly prepared vinegar-based pickling liquid and refrigerate it.
Flavourings might include:
Onion.
Mustard seed.
Peppercorns.
Dill.
Bay.
Cloves.
Cinnamon.
Horseradish.
Chilli.
A refrigerator pickle must remain refrigerated. It should not be placed in a cupboard simply because it contains vinegar or has been packed into a jar.
Use a reliable refrigerator-pickle recipe that gives the vinegar strength, proportions and storage period.
Preserve Pickled Beetroot for Shelf Storage
Pickling is one of the best-known ways to preserve beetroot, but a shelf-stable jar requires more than pouring vinegar over cooked roots.
Use a current, scientifically tested recipe and follow its instructions for:
Beetroot weight.
Vinegar strength.
The ratio of vinegar to water.
Permitted additions.
Jar size.
Headspace.
Processing method.
Processing time.
Altitude adjustments.
Do not reduce the vinegar or increase the amount of beetroot, onions or other vegetables.
Beetroot is naturally low in acid. It is the tested pickling liquid and correct processing that make an approved pickled-beetroot recipe suitable for water-bath canning.
Do Not Water-Bath Plain Beetroot
Plain beetroot is a low-acid vegetable. It cannot safely be preserved in a boiling-water bath without sufficient acidification.
Tested methods for canning plain beetroot require pressure-canning equipment and precise processing instructions. An ordinary pressure cooker is not automatically suitable for pressure canning.
If the correct equipment and tested instructions are unavailable, freeze cooked beetroot instead.
A sealed lid does not prove that plain bottled beetroot is safe.
Add Beetroot to Chutneys and Relishes
Beetroot’s sweetness, colour and dense texture make it a useful chutney ingredient.
It combines well with onions, apples, tomatoes, spices and dried fruit. However, a mixture intended for shelf storage must follow a tested recipe with an appropriate quantity and strength of vinegar.
Do not convert an ordinary cooked beetroot relish into a shelf-stable preserve simply by packing it into hot jars.
Refrigerate untested mixtures or freeze them.
Further guidance is included in Seasonal Chutneys, Relishes and Pickles.
Ferment Beetroot with Care
Beetroot can be fermented alone or as part of a mixed vegetable ferment. Fermentation creates acidity through the controlled activity of beneficial microorganisms.
Success and safety depend on:
A reliable recipe.
Correct salt concentration.
Clean equipment.
Suitable fermentation temperatures.
Keeping the vegetables submerged.
Recognising signs of spoilage.
Appropriate storage after fermentation.
Do not reduce the salt in a fermentation recipe. Salt has a functional role in controlling which microorganisms can develop.
Because fermentation is different from vinegar pickling, the two methods should not be treated as interchangeable.
More detailed guidance can be found in the Harvesting & Storage section.
Use Different Colours Separately
Red beetroot can colour every ingredient in a mixed dish. Sometimes this is desirable; sometimes it makes the entire meal look the same.
To retain contrasting colours:
Cook red and golden beetroot separately.
Add red beetroot shortly before serving.
Store differently coloured cooked roots in separate containers.
Use separate utensils while preparing pale ingredients.
Choose golden or white beetroot for dishes where staining is unwanted.
Striped varieties often lose some of their pattern during cooking but remain attractive when sliced thinly and served raw.
Plan for a Succession of Roots
A large beetroot harvest does not have to arrive all at once.
Successional sowing can provide smaller quantities over a longer period, while suitable varieties can be left to mature for storage.
Record sowing and harvest dates in Your Growing Companion to compare how varieties perform at different points in the season.
At the end of the harvest, consider:
Which root sizes were most useful.
Whether too many became oversized.
How much stored beetroot was eaten.
Whether frozen portions were convenient.
Which colours and varieties were preferred.
Whether the leaves were used or wasted.
This information can help refine the number and timing of future sowings.
Use the Whole Harvest Well
Beetroot can provide several different ingredients from one sowing.
Use tender leaves and stems while they are fresh. Eat young roots raw or lightly cooked. Roast medium roots for salads and meals. Turn larger beetroot into soups, dips, chutneys or baking ingredients. Cook and freeze sound roots that are unlikely to be used before they soften.
Pickle only with reliable proportions and tested processing instructions, and remember that plain beetroot requires pressure canning rather than a boiling-water bath.
With a mixture of fresh meals, stored roots and practical freezer portions, beetroot can remain useful long after the last plants have been lifted.
