I am on a mission to convert as many of you as possible over to “team beet.” I absolutely adore beets, but I know from sharing here over the years that many people find they have a… shall we say… “earthy” flavour.
I’ve heard “they taste like dirt” more times than I can count! But I truly believe that with the right preparation, beets are wonderfully sweet and delicious. Today, I want to share four of my absolute favourite recipes that really let the beet’s sweetness shine. We’ll make my grandmother’s beet borscht, a zesty beet relish, classic Harvard beets for canning, and a simple roasted beet dish.
We’re starting, as we so often do, with a little “shopping” trip to the root cellar. This is where I store all my root crops—carrots, potatoes, and, of course, beautiful beets. It’s such a satisfying feeling to walk in here and grab fresh produce in the late fall, and this food will stay perfectly crisp and fresh well into March or April.
A Quick Note on Prepping Beets
The number one thing that makes beets easy to work with is to cook them first. Their skins can be tough, but they slip right off after blanching.
I find the easiest way to peel them is to boil them whole, with a little bit of the stem still attached (this helps prevent all the beautiful colour from bleeding out). Depending on their size, this can take 20 to 30 minutes, or until a fork can be just inserted.
Once they’re cooked, I plunge them into cold water. The skins will just rub right off in your hands. I do recommend wearing gloves for this part, or your hands will be stained red for the rest of the day! This pre-cooking step not only makes them easy to peel but also gives them a head start for roasting or adding to soups.
You can follow along with me as I make all four of these recipes in the video below.
Recipe 1: My Favourite Beet Borscht
This is a cherished recipe from my grandmother, who got it from her Hungarian relatives. It’s hearty, nourishing, and so comforting on a cool day. This is a wonderful base recipe that you can modify to your heart’s content. Sometimes I add stew beef, and I almost always serve it with a dollop of sour cream. (This one has it’s own blog post here.)
Ingredients:
- 2 parts beets, peeled and chopped
- 2 parts carrots, chopped (or grated)
- 2 parts cabbage, shredded
- 2 parts cubed potatoes
- 2 onions, chopped
- 1/2 cup fresh parsley
- Beef broth or water to cover
- Salt and pepper to taste
- Optional: 1 lb stew beef, browned
Instructions:
- Prepare all your vegetables. I like a mix of grated and chunked beets for a varied texture. Today, I’m using a beautiful red cabbage, which will make the soup even more vibrant.
- In a large soup pot, add the potatoes, carrots, onions, and cabbage. (If you’re using stew beef, brown it in the pot first, then add the vegetables).
- Add the beef broth or water to cover all the vegetables. Add bay leaves, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
- Add your pre-cooked, chopped beets and the fresh parsley. Let the soup simmer for another 10-15 minutes to let the flavours meld. I add the cooked beets at the end so they don’t lose all their colour during the long cooking time.
- Serve hot, with a generous dollop of sour cream and some fresh dill.
Recipe 2: Zesty Ginger Beet Relish (Canning)
This is a fantastic relish that is wonderful on sandwiches, with roasted meats, or on a charcuterie board. The apple and fresh ginger add such a bright, zesty flavour that cuts through the earthiness of the beets beautifully. Recipe is from It’s a Veg World Afterall.
Ingredients:
- 3 large beets, cooked and grated
- 1 large red onion, finely chopped
- 2 apples, cored and grated
- 2-3 tbsp fresh ginger, grated
- 1/4 cup sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- Sea salt to taste
Instructions:
- Combine all ingredients—grated beets, onion, apple, ginger, sugar, vinegar, water, and salt—in a saucepan.
- Stir well. It may not look like a lot of liquid, but the apples and beets will release more as they heat up.
- Bring the mixture to a simmer and cook until the relish has thickened and the flavours have melded, about 20-30 minutes.
- Ladle the hot relish into hot half-pint jars, leaving a 1/2-inch of headspace.
- Wipe the rims clean, apply lids and rings, and process in a steam or water bath canner for 20 minutes.
Recipe 3: Harvard Beets (Canning)
Harvard beets are a classic sweet-and-sour pickled beet. This recipe is modified for canning, as traditional versions use cornstarch and butter, which are not considered safe for water bath canning. You can always add a pat of butter when you reheat them to serve! (I based the recipe on this one.)
Ingredients:
- 2.5 lbs beets, cooked and sliced
- 1 cup sugar
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup water
- A pinch of salt and black pepper
Instructions:
- Combine the sugar, apple cider vinegar, white vinegar, water, salt, and pepper in a pot. Bring the mixture to a simmer.
- Add your cooked, sliced beets to the pot.
- Simmer for 5-10 minutes to heat the beets through and allow them to absorb the flavour of the brine.
- Pack the hot beets into hot pint jars, then cover them with the hot syrup, leaving a 1/2-inch of headspace.
- Wipe the rims clean, apply lids and rings, and process in a steam or water bath canner for 20 minutes.
Recipe 4: Simple Roasted Beets with Balsamic & Honey
This is perhaps the simplest and one of the most delicious ways to enjoy beets. Roasting caramelizes their natural sugars and makes them incredibly sweet.
Ingredients:
- 4-5 beets, cooked, peeled, and cut into bite-sized pieces
- 1-2 tbsp balsamic vinegar
- 1-2 tbsp honey
- A drizzle of olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- On a parchment-lined baking sheet, toss the cooked beet pieces with balsamic vinegar, honey, olive oil, salt, and pepper.
- Spread them in a single layer so they can roast rather than steam.
- Roast for 15-20 minutes, or until the edges begin to get sticky and caramelized. I like to toss them and add another little drizzle of the balsamic-honey mixture halfway through cooking.
- Serve warm. These are delicious!
Printable Checklist: Getting Started with Beets
- Boil or blanch whole beets for 20-30 minutes, then plunge them into cold water. The skins will slip right off.
- For borscht, combine beets with other root vegetables, cabbage, and broth for a hearty soup.
- For a zesty relish, grate beets and apples and simmer them with onion, fresh ginger, and vinegar.
- For Harvard beets, simmer cooked beet slices in a sweet-and-sour syrup of vinegar, sugar, and water before canning.
- For a simple side, toss cooked beets with honey and balsamic vinegar and roast at 400°F until caramelized.
- Don’t be afraid to try them! Their “earthy” flavour disappears when they’re prepared with a little sweetness or acidity.
I truly hope I’ve convinced at least a few of you to give beets another try. When they’re pulled fresh from the cool earth of a root cellar and prepared in a way that highlights their sweetness, they are one of the fall’s greatest treats.
If you have a favourite beet recipe that you think I should try, please share it in the comments below. I’m always looking for new ways to enjoy the harvest!