Do You Have to Peel White Beets? An Expert Guide

According to seasoned chefs, it's often easier to peel beets after they are cooked, a principle that also applies to the milder-tasting white beet variety. This means that whether you're boiling, steaming, or roasting, you typically don't have to peel white beets beforehand, which can save a significant amount of prep time.

Quick Summary

It is not necessary to peel white beets before cooking, as their skin is edible. The need for peeling depends on your desired texture and cooking method, with many preferring to remove the skin after cooking for ease.

Key Points

• Peeling is Optional: It is not mandatory to peel white beets, as their skin is edible and contains beneficial nutrients.

• Cook First, Then Peel: For cooked preparations like boiling or roasting, the easiest method is to leave the skin on during cooking and simply rub it off once the beet has cooled.

• Peel for Raw Dishes: If you are preparing raw white beets for salads or grating, peeling them beforehand will result in a smoother texture.

• White Beets Don't Stain: Unlike red beets, the white variety lacks betalain pigments, so it won't stain your hands or cutting board.

• Consider Your Desired Texture: The choice to peel depends on the final texture you want—peeling before cooking can result in crispier edges when roasting, while peeling after cooking retains a soft interior.

• Wash Thoroughly: Regardless of peeling, always scrub white beets well under running water to remove any dirt or residue.

To Peel or Not to Peel: Answering the White Beet Question

Unlike their more vibrant red and golden cousins, white beets are known for their sweet, mild flavor and lack of staining betalain pigments. This unique profile means they offer more flexibility in cooking and presentation, but it still leaves many home cooks asking: do you have to peel white beets? The straightforward answer is no, but the decision depends on the cooking method, your desired texture, and personal preference. The skin of a white beet is completely edible, and when prepared correctly, can be a part of a delicious and healthy meal.

The Case for Cooking White Beets with the Skin On

Many cooking professionals and avid home cooks advocate for cooking beets, including the white variety, with the skin on. There are several compelling reasons for this approach:

• Ease of Peeling After Cooking: Raw beets are firm and can be cumbersome to peel. The skin of a cooked beet, however, softens and becomes incredibly easy to remove. For methods like boiling, steaming, or roasting whole beets, the skin will simply rub or slip off once the beet has cooled. This is often the quickest and least messy way to handle them.
• Flavor and Nutrient Retention: The skin and the layer just beneath it contain a high concentration of nutrients. Cooking with the skin on helps to lock these nutrients and the beet's natural sweetness inside, preventing them from leaching into the cooking water.
• Better Texture: For whole roasted or boiled beets, keeping the skin on helps the vegetable hold its shape and moisture, resulting in a more tender and juicy interior.

When to Consider Peeling White Beets Before Cooking

While cooking with the skin on is often preferred, there are specific scenarios where peeling first makes more sense. This typically applies to methods that require cutting the beet while it is still raw.

• For Raw Preparations: If you're planning to grate raw white beets for a salad or coleslaw, it's best to peel them first. While the skin is edible, it can have a tougher, earthier texture that isn't always desirable in a raw dish.
• For Uniform Roasting or Frying: If you are dicing or slicing white beets for a faster-cooking method like roasting cubes or pan-frying, peeling them first can lead to a more uniform result. Peeling raw beets allows for the seasoning and oil to directly penetrate the vegetable, and the cut edges can crisp up and caramelize more effectively.
• Personal Texture Preference: Some people simply prefer a smoother texture in their finished dish and dislike the slight earthiness the skin can sometimes retain, even after cooking. In this case, peeling raw beets with a sharp vegetable peeler is the way to go.

Comparison Table: Peeling Before vs. After Cooking

Feature	Peel Before Cooking (Raw)	Peel After Cooking (Cooked)
Best for	Dicing or grating for salads, uniform caramelization in roasting.	Boiling, steaming, roasting whole or large chunks.
Ease of Process	Requires more effort due to firm texture. Higher risk of slipping.	Very easy; skin slips off effortlessly.
Best Tool	Sharp vegetable peeler or paring knife.	Paper towel or bare hands (gloves optional).
Resulting Texture	Potentially crispy or caramelized edges when roasted; smooth and consistent when raw.	Softer, more tender interior; skin rubs off completely.
Nutrient Retention	Can lose some nutrients if boiling water is used.	Better retention, especially when steaming or roasting.
Time Commitment	Longer prep time upfront, shorter cooking time.	Shorter prep time upfront, longer cooking time.

Practical Steps for Preparing and Peeling White Beets

No matter which approach you choose, the key to great-tasting beets starts with proper preparation. Start by scrubbing the beets thoroughly under running water to remove any dirt. For both cooking methods, trim the stem and root ends, but for boiled or roasted whole beets, leave about an inch of the stem to prevent excess nutrient loss.

1. For Peeling After Cooking:
   • Boiling or Steaming: Place the scrubbed, trimmed beets in a pot of water or a steamer basket. Cook until tender, which can take anywhere from 30 to 60 minutes depending on size. When cool enough to handle, use a paper towel or your hands to rub the skin right off.
   • Roasting: Wrap each beet individually in aluminum foil with a drizzle of oil and a pinch of salt. Roast until fork-tender. Once cooled, the skin will easily slip off.
2. For Peeling Before Cooking:
   • Wash and Trim: Scrub the beets and remove the greens and root tip. Use a vegetable peeler or a paring knife to remove the thin, edible skin.
   • Dice or Grate: Once peeled, the beets can be easily diced for roasting, braising, or added to soups. For a raw salad, grate the peeled beet with a box grater.

How to Utilize Your Prepped White Beets

White beets are a versatile vegetable with a delicate, sweet flavor that won't overpower other ingredients. They can be used in a variety of dishes where you want the sweetness of beets without the vibrant color.

• Simple Side Dish: Roast peeled and diced white beets with olive oil, salt, and pepper for a simple and elegant side.
• Colorful Salad: Add grated or thinly sliced raw white beets to a mixed greens salad for a mild crunch and sweet flavor.
• Smoothies and Juices: The mild flavor of white beets makes them perfect for adding to fruit smoothies or vegetable juices for an extra nutrient boost without changing the color.
• Braised Dishes: Braise peeled, cubed beets with white wine and tarragon for a savory, flavorful dish.
• Soups: Use peeled white beets in a creamy, white-colored root vegetable soup to add body and sweetness.

Conclusion: The Best Choice is Yours

Ultimately, the question of whether you have to peel white beets comes down to the desired outcome and personal preference. The skin is safe to eat, and in many cooking applications, leaving it on during the cooking process is both easier and more beneficial for flavor and nutrients. For those seeking a smoother texture or preparing raw dishes, peeling beforehand is the best option. By understanding the advantages of each method, you can confidently prepare white beets to perfection, elevating your next meal with this sweet and subtle root vegetable. For a visual guide on the easiest peeling method after cooking, a quick online search will provide many helpful video tutorials, such as the one from The Kitchn on roasting and peeling beets.

Frequently Asked Questions

Question: Is it healthier to eat white beets with the skin on? Answer: Yes, eating white beets with the skin on is generally healthier. The skin and the layer just beneath it contain high concentrations of fiber and other nutrients that contribute to the vegetable's overall health benefits.

Question: Why do white beets not stain like red beets? Answer: White beets do not stain because they lack betalain pigments. These are the powerful antioxidants found in red and golden beets that are responsible for their vibrant colors.

Question: Can I eat raw white beet skin? Answer: Yes, you can eat raw white beet skin. It is completely edible, though some people may find the texture a bit tough or earthy. For raw preparations like salads, many prefer to peel the beets for a smoother result.

Question: What is the easiest way to peel a white beet? Answer: The easiest method is to cook the beets first, such as by boiling or roasting them whole. Once they are tender and have cooled slightly, the skin can be easily rubbed or slipped off using a paper towel or your hands.

Question: Does the skin of a white beet taste like dirt? Answer: The perception of an earthy flavor is subjective. A good scrub and proper cooking can minimize this, but if you are sensitive to that taste, peeling the beet, particularly before cooking, is the best way to avoid it.

Question: Should I peel white beets before adding them to a soup? Answer: It depends. For a smooth, puréed soup, peeling before or after cooking will both work fine. If you are making a chunky soup, leaving the skin on during cooking and then peeling can help the beet cubes hold their shape better, but you may prefer to peel first if you don't want to deal with peeling hot vegetables.

Question: What's the difference between a white beet and a sugar beet? Answer: While both are varieties of the Beta vulgaris species and appear white, they are distinct. Sugar beets are primarily grown for sugar production and are not typically sold for culinary use in stores. White beets (also called albino beets) are a cultivated variety for eating and have a milder, sweeter flavor than other colored beets.

Frequently Asked Questions

Is it healthier to eat white beets with the skin on?

Yes, eating white beets with the skin on is generally healthier. The skin and the layer just beneath it contain high concentrations of fiber and other nutrients that contribute to the vegetable's overall health benefits.

Why do white beets not stain like red beets?

White beets do not stain because they lack betalain pigments. These are the powerful antioxidants found in red and golden beets that are responsible for their vibrant colors.

Can I eat raw white beet skin?

Yes, you can eat raw white beet skin. It is completely edible, though some people may find the texture a bit tough or earthy. For raw preparations like salads, many prefer to peel the beets for a smoother result.

What is the easiest way to peel a white beet?

The easiest method is to cook the beets first, such as by boiling or roasting them whole. Once they are tender and have cooled slightly, the skin can be easily rubbed or slipped off using a paper towel or your hands.

Does the skin of a white beet taste like dirt?

The perception of an earthy flavor is subjective. A good scrub and proper cooking can minimize this, but if you are sensitive to that taste, peeling the beet, particularly before cooking, is the best way to avoid it.

Should I peel white beets before adding them to a soup?

It depends. For a smooth, puréed soup, peeling before or after cooking will both work fine. If you are making a chunky soup, leaving the skin on during cooking and then peeling can help the beet cubes hold their shape better, but you may prefer to peel first if you don't want to deal with peeling hot vegetables.

What's the difference between a white beet and a sugar beet?

While both are varieties of the Beta vulgaris species and appear white, they are distinct. Sugar beets are primarily grown for sugar production and are not typically sold for culinary use in stores. White beets (also called albino beets) are a cultivated variety for eating and have a milder, sweeter flavor than other colored beets.