How to Cut Beets in 5 Steps

Beets are the edible root portion of the Beta vulgaris plant, a member of the amaranth family eaten in the Mediterranean and western Europe since prehistoric times. Beets are commonly dark red, but another variety, golden beets, are yellow and orange.

Beets are a good source of vitamin B9 (folate), vitamin A, vitamin C, calcium, manganese, potassium, and carbohydrates. Beets contain dietary nitrates, promoting heart health and lowering blood pressure.

Follow these steps to peel and chop beets:

1. 1. Wash the beets. Rinse the fresh beets under running water to clean them of any dirt. You can also use a stiff-bristle vegetable brush to remove any dirt.
2. 2. Place beets on a cutting board. Slice off the beet greens. Remove the beet greens from the beetroot, but leave two inches of stem intact.
3. 3. Peel the beets. Beet skin is thin and edible, but you can remove it before cutting if you desire. Carefully run a vegetable peeler against the skin of each beet. Be sure to remove any patches of beet skin with crevices, which can hold dirt.
4. 4. Cut off the roots. Remove the roots from the stringy tail end of the beet.
5. 5. Chop the beets. Using a paring knife, cut the beet in half. You can cut the beet halves in half again to make large wedges, slice the beet halves into matchsticks, or cut the halves into cubes.

When chopping beets, keep the following tips in mind:

1. 1. Prevent beet stains. Red beet juice can easily stain your hands and the cutting board. To remove red beet juice, scrub your cutting board with salt. To get red beet juice off your skin, scrub your hands with lemon juice and rinse with water. Alternatively, you can wear gloves to protect your hands from staining.
2. 2. Use the beet greens. Beet greens are edible and delicious, similar to Swiss chard. You can reserve the beet greens for a salad or sauté in olive oil with salt and pepper to make a side dish.
3. 3. Boil the beets. Another way to peel beets is to boil whole beets. Bring a pot of water to a boil on the stove and place the beets in the water with a slotted spoon. Boil the beets in the simmering water until a fork runs through the beets easily, for twenty to forty minutes, depending on whether you have small beets, medium-sized beets, or large beets. Using a colander, drain the beets. Run the beets under cold water to cool them. Using your fingers, peel the skin from the beets. Alternatively, you can use a paper towel to peel the skin from the beets.

There are many ways to enjoy beets. Consider the following cooking methods for beets:

• Raw: You can blend raw beets into smoothies or use them to make pickled beets.
• Cook: You can cook beets by boiling or steaming in a steamer basket. Pair cooked beets with goat cheese or feta cheese to make a beet salad. You can steam and purée beets to make dips, like beet hummus. You can also simmer beets in soups, such as borscht.
• Roast: You can roast beets with other root veggies in olive oil with pepper and kosher salt. Roast the cut or whole beets in aluminum foil or parchment paper on a baking sheet until fork-tender, and you can pierce them with a sharp knife.

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