Beets are root vegetables sold fresh, canned, pickled, frozen, vacuum- cooked, and powdered for smoothies or baking. Most are deep red, though golden and striped varieties are common, and beet greens are also eaten like other leafy vegetables. Beets provide water, fiber, folate, and manganese. They are naturally sweet, so large portions may be heavy for sensitive digestion.
Typical prep starts by trimming tops, scrubbing the skin, then roasting, steaming, or boiling until tender before slicing, dicing, or mashing. Beets are used in salads, grain bowls, soups such as borscht, juices, and hummus-style dips. Recipes often include oil, vinegar, citrus, salt, sugar, cheese, or herbs, so plain cooked pieces are the simplest option.
Pickled beets are packed in acidic brine and often include added sugar. Canned products may be higher in sodium than fresh-cooked beets. Beet powders and concentrates are more dense than fresh slices and may show up in drink mixes and natural food coloring. Beet pigments may temporarily tint urine or stool red or pink.
