I can’t get enough of the earthy sweetness of beets—especially in summer when they come straight from the ground in a spectrum of colors.
They’re healthy, simple to prepare, and add a bright splash to any meal.
A simple beet salad that celebrates their natural colors.
Four varieties of beets are thinly sliced, tossed with a tangy shallot-thyme vinaigrette, and finished with quick pickled onions.
For the Quattro Colore Beet Salad, I steam all the beets together in a steamer basket. Steaming preserves each beet’s color better than boiling and helps the skins slip off more easily. I recommend steaming until they’re just tender—this keeps more of their phytonutrients like betalains intact and preserves their delicate flavor.
(Roasted beets are also wonderful when you want a deeper, sweeter flavor—just note they require more time in the oven.)
Steamed, roasted, or raw—beets are versatile.
Enjoy them shredded, diced, or sliced in salads; roasted to deepen their sweetness; charred for a smoky edge; blended into dips; creamed with tahini for dressings; paired with strawberries for a bright contrast; formed into savory cakes with chickpeas, mint, and lemon zest; used to color gravlax; or added to quick pickles for crunchy color.
Here’s a collection of favorite beet recipes:
A simple market-inspired recipe. Steam baby beets, then dress with a bright vinaigrette made from garlic scapes—those curly shoots from the garlic bulb that taste like scallions with a garlicky punch.
Vibrant and light: a zesty beet tzatziki lends color and flavor that pairs beautifully with grilled spiced chicken skewers.
Buddha bowls are satisfying one-bowl meals loaded with grains, vegetables, protein, and a homemade dressing—perfect for using what’s in your fridge.
A creamy, tart-nutty dressing with a stunning pink hue—great for composed salads or grain bowls.
Wood-fired beets pick up a delightful smoky note. Finish with petite greens and a bright avocado-citrus vinaigrette.
A summer medley of color—use the beet greens to make an earthy vinaigrette that ties the salad together.
This vibrant salad is entertaining-ready: ruby and golden beets paired with strawberries, feta, scallions, and pecans, dressed in a strawberry-honey balsamic vinaigrette.
Savory beet and chickpea cakes make a satisfying vegetarian main or a standout appetizer—serve with a zesty yogurt dip flavored with preserved lemon and mint.
Beet-cured gravlax is easy to make: cured with grated beets, citrus, dill, salt, and sugar, then weighted and chilled for a couple of days before slicing.
Quick pink pickled turnips are a Middle Eastern favorite—crisp, colorful, and ready in minutes.
Peak-season produce shines in this hydrating, super-crunch salad—pair it with a cool carrot sorbet for contrast.
On a recent visit to Rhode Island, I met Matt, owner of Luckyfoot Ranch in Saunderstown, at the farmers’ market. His farm follows organic guidelines and he grows wonderful vegetables. The beets in this latest salad came from his farm and were delightfully fresh.
All about beets
Red beets: The red color comes from betalains, which have antioxidant and anti-inflammatory properties. Look for heirloom varieties like ‘Detroit Dark Red’ or ‘Bulls Blood’ for bold color and flavor.
White beets: Less common but increasingly available, white beets contain no betalain and tend to be sweeter with a milder, more candy-like flavor.
Golden beets: Golden varieties fall between red and white in both color and flavor—mellow, sweet, and less earthy than red beets.
Chioggia (candy cane striped) beets: Named for the coastal Italian town, Chioggia beets show concentric rings of red and white. They’re especially attractive raw, since cooking can cause their stripes to fade.
Storage affects flavor: red beets store well and can gain sweetness over time while becoming slightly less tender. Beets do contain more natural sugar than many vegetables, but they’re also high in fiber, which slows sugar absorption.
On GMOs: Table beets (the ones we eat as vegetables) are not a genetically modified crop. Note that many sugarbeets grown for commercial sugar production are GMO; I prefer to use pure cane sugar when a recipe calls for sweetening.
Enjoy the colors and flavors of summer!
Karen
Quattro Colore Beet Salad with Shallot-Thyme Vinaigrette
Four different colored beets are sliced with a pungent vinaigrette and pickled onions.
Ingredients
- 1 large red ruby beet
- 1 large golden beet
- 1 large white beet
- 2 medium chioggia beets (candy cane striped)
- 1/2 cup shallot-thyme vinaigrette (see recipe)
Instructions
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Make the Shallot-Thyme Vinaigrette (see recipe).
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Set a steamer basket in a large 3-quart pot and add water just to the bottom of the basket. Trim the beet greens (save them for sautéing), scrub the beets, and place them in the basket. Cover, bring to a boil, then reduce the heat to medium-low.
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Steam until the beets are tender. The Chioggia beets will cook fastest—about 20 minutes; larger beets will take 40–50 minutes depending on size. Test doneness with a skewer.
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When cool enough to handle, slip off the skins by rubbing with your fingers. Slice beets thinly. Note: the red beets can stain other varieties—slice them on a separate board if you prefer.
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Arrange the beet slices by color on individual plates or a large platter. Drizzle generously with warm shallot-thyme vinaigrette so the flavors meld. Top with quick pickled onions. Optional: scatter goat or feta cheese, extra thyme leaves, and edible flowers for garnish.
Notes
Quick Pickled Onions: Slice about 1/2 cup of a large scallion bulb or white onion into thin rings. Add a few slices of cooked red beet, 3 tablespoons apple cider vinegar, a pinch of sea salt, and a pinch of pure cane sugar. Stir and let sit at room temperature for 20 minutes so the beets stain the onions. Remove the beets and use the brined onions; refrigerate for longer storage.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.