Chefs’ Tips to Make Beets Taste Sweet and Balanced

“Beets are one of those vegetables that sound virtuous but, when cooked right, eat like a treat—earthy, naturally sweet and surprisingly luxurious,” says Chef Judy Joo. 

But beets have a tough reputation to overcome. Many people find their taste and texture off putting. Canned beets can have a squishy texture, and even fresh beets that are simply boiled might not be the most appealing. Chef Courtney Contos explains, “When foods are just served boiled and with salt, they have no balance, and people don’t like them.” Beets prepared that way “definitely had a flavor that I was not drawn to—an unbalanced earthiness,” she says.

Beets’ earthy flavor is perhaps the most common reason that people don’t go back for seconds. It’s actually a scientific phenomenon. A terpene called geosmin is responsible for the dirt-like flavor and aroma of beets. Your goal? Negate that by preparing them following the tips below.

Chef-Recommended Ways to Prepare Beets

If you’ve been boiling your beets, it’s time to think outside the pot. Though they’re delicious grilled, air fried or even microwaved, roasting is likely to become your go-to for its combination of ease and flavor. “I’m forever loyal to roasting: Foil, olive oil, salt, and let the oven work its magic until they’re glossy and candy-sweet,” says Joo.

It’s not difficult to cut your beets into wedges to help speed up the roasting time—in fact, it can take less than half an hour to arrive at tender bites when you cook them at 400 degrees. But for ultimate ease, we like to simply clean the beets and roast them whole. For larger beets, it takes between 40 and 60 minutes to roast them all the way through to a tender bite. Once they’re tender, they’re even easier to slice or dice to your desired size, then flavor with whatever speaks to you.

Joo notes that you shouldn’t be afraid to eat your beets raw, either. She uses the uncooked vegetable to make spicy kimchi. She’s also a fan of thinly sliced, raw beets prepared carpaccio-style for when she wants something fresh, elegant and simple. And she loves to add beets to salads, whether they’re raw or roasted. “Season them the way you already love to eat—using spices, herbs and flavors from your own culture or traditions,” she says. 

Contos agrees and also recommends using acid. She explains that her mentor, the late, great chef Charlie Trotter, taught her all about acids and balance, and she “was blown away by how beautifully beets can shine,” when paired with a little acid. Anything from lemon or orange juice to balsamic or apple cider vinegar can work, depending what direction you want to take your beets in.

Our Favorite Recipes to Make Beets Delicious

In addition to these chef-recommended methods, we have plenty of recipes at EatingWell that highlight the tender texture and sweet flavor of beets.

Want sweet, tangy beets that are crisp outside and so tender inside that they’re almost creamy? Our Melting Beets with Maple Butter could be just what you’re seeking. The beets are roasted along with a sauce flavored not just with maple but also sherry vinegar and mustard for a zippy bite. “This is a dish that could win over a non-beet lover for sure. So buttery and luscious,” says one reviewer.

Lightly pressing beets is the secret to Crispy Smashed Beets with Goat Cheese—think of the texture as similar to smashed potatoes. You start by tenderizing the beets by simmering them in balsamic vinegar and rosemary, but the crunch comes from pan-searing them. Herbed goat cheese finishes the dish for an updated version of a traditional combination. “Classic pairings exist for a reason: beets with goat cheese or feta, beets with citrus and beets with nuts like walnuts or pistachios always deliver balance,” says Joo.

Prefer to make your beets part of the main course? Our Sheet-Pan Shrimp & Beets is an easy way to get the beneficial antioxidants and fiber from the vegetable, along with crisp kale and moist seafood. The one-pan meal introduces the flavors of mustard and tarragon to the combination, and the whole thing cooks in about half an hour.

Of course, you can’t overlook Eastern Europe’s favorite crimson soup. Our Borscht with Beef is inspired by the version long served at New York’s famous Russian Tea Room. The hot bowl of love is likably meaty but also includes cabbage, mushrooms and carrots for a healthy mix of vegetables.

The Bottom Line

You may not have realized how multifaceted the humble beet is, but with its sweet flavor and tender texture, it could easily become your new favorite vegetable. One way to cook beets to bring out their sweet, rich flavor and tender texture is roasting. But they’re also delicious raw or flavored with spices, herbs and acid. As Joo puts it, “Beets are incredibly adaptable; once they slip seamlessly into something you already crave, they stop feeling like a ‘health food’ and start feeling like a staple.”