Do You Leave Skin on Beetroot? The Definitive Guide

Beetroot skin is perfectly edible and packed with nutrients, but its edibility depends largely on the cooking method and the beet's age. While many people automatically peel this vibrant vegetable, leaving the skin on can boost its fiber and nutrient content and even save you time and effort in the kitchen.

Quick Summary

Beetroot skin is edible and nutritious, but whether to peel it depends on preference and cooking method. The skin on younger, smaller beets is thinner and can be left on for eating, while older beets may have tougher skin. For cooking methods like roasting and boiling, leaving the skin on can be beneficial.

Key Points

• Edible and Nutritious: Beetroot skin is safe to eat and contains beneficial vitamins, minerals, and fiber.

• Cooking Method Matters: Leave the skin on for boiling or roasting to retain color, flavor, and nutrients. It softens during cooking and is easy to remove afterward if desired.

• Thorough Cleaning is Key: Always scrub beets well with a vegetable brush under running water to remove all dirt and contaminants before cooking.

• Texture Preference for Raw Beets: If eating raw, peeling is often preferred for a smoother texture, especially with older, larger beets which have tougher skins.

• Size Influences Decision: Baby beets have very thin, delicate skin that is easy to eat, while large, mature beets have tougher skin that may be less pleasant to consume.

• Protects Against Color Bleed: Keeping the skin on while boiling or steaming helps prevent the vibrant red color from leaking out into the water.

To Peel or Not to Peel: A Comprehensive Look

Deciding whether to leave the skin on beetroot is not a simple yes-or-no question; it depends on a few key factors, including the beet's size, your intended cooking method, and personal texture preference. The skin, particularly on younger, baby beets, is thin and tender, making it entirely suitable for consumption. For larger, more mature beets, the skin can be tougher and hold more dirt, leading many people to prefer peeling for a smoother texture.

The Health Benefits of Keeping the Skin On

Like many vegetables, a significant portion of beetroot's nutrients are concentrated in or just below its skin. By discarding the peel, you are losing some of the vegetable's valuable vitamins, minerals, and fiber. Beet skin is a rich source of nutrients, and when properly washed, it offers a simple way to increase your intake of healthful compounds. Leaving the skin on also protects the beet's vibrant color and nutrients from leaching out during cooking processes like boiling.

How to Prepare Beetroot with the Skin On

Before you start cooking with the skin on, proper preparation is essential to remove any soil or grit. The process is straightforward and ensures a clean, earthy-flavored beet.

• Wash thoroughly: Use a vegetable brush under cold, running water to scrub the entire surface of the beetroot. Pay extra attention to any crevices where dirt might hide.
• Trim sparingly: Cut off the beet's green leaves, but leave about an inch of the stem and root end intact. This helps prevent the color and flavor from bleeding out during cooking.
• Pat dry: Use a clean towel or paper towels to pat the beets dry before proceeding with your recipe.

Cooking Methods: Skin On vs. Skin Off

Your chosen cooking method will influence whether it's better to keep the skin on or not. While both approaches have their merits, one may be more convenient than the other depending on your recipe.

Boiling

When boiling beets, it is generally recommended to keep the skin on.

• Method: Place whole, unpeeled beets in a pot and cover with cold water. Add a splash of vinegar to help retain the vibrant color. Bring to a boil, then reduce to a simmer until fork-tender. The time will vary based on size, from 20 to 60 minutes.
• Post-cooking peeling: After cooking, shock the beets in cold water. The skins will easily rub or slip off with your fingers or a paper towel.

Roasting

Roasting beets with the skin on is a popular method that helps intensify their natural sweetness.

• Method: After scrubbing and trimming, you can roast the beets whole, wrapped in foil. For faster cooking, cut them into chunks or wedges, toss with olive oil and seasoning, and place on a parchment-lined baking sheet. Roast until tender.
• After-roasting peeling: The skin will either become tender enough to eat or soften and shrivel, making it very easy to peel off after cooling.

Steaming

Steaming is an excellent way to preserve nutrients and color, and it's best done with the skin on.

• Method: Place trimmed and scrubbed beets in a steamer basket over boiling water. Steam until tender, which will take 30 to 60 minutes depending on size.
• Post-steaming peeling: Like with boiling, the skin will rub right off once the beets have cooled.

Raw

For raw preparations, the decision to peel is mostly about texture.

• Method: Peel the beetroot with a vegetable peeler if you prefer a smoother texture for salads or garnishes. If you're juicing, a thorough scrubbing is sufficient, as the juicer will extract the liquid and leave the fibrous skin behind.

Comparison Table: Skin On vs. Skin Off

Feature	Cooking with Skin On	Cooking with Skin Off
Flavor	Can have a more earthy, concentrated flavor profile, especially when roasted.	Milder flavor, as some of the earthy compounds are in the skin.
Nutrients	Retains more fiber, vitamins, and minerals concentrated in and near the peel.	Some nutrient loss, particularly of water-soluble vitamins, can occur during cooking.
Preparation	Less prep time before cooking (just scrubbing). Can be messy to peel after cooking.	More labor-intensive prep before cooking. Less mess after cooking.
Texture	Skin can add a slightly rustic, textural element. Best for younger beets.	Smooth, uniform texture throughout, desirable for some recipes.
Appearance	Maintains a deeper, more vibrant color as the skin prevents bleeding.	Can lose some color into the cooking water when boiled without the skin.

The Verdict on Beetroot Skin

Ultimately, the decision to eat beetroot skin is a matter of personal preference, culinary technique, and the quality of the beet itself. For optimal nutrition and a more intense flavor, leaving the skin on for cooking is often the best choice, particularly for smaller, younger beets. For cooked beets, the skin is soft and easily removed, minimizing the prep mess. But for raw applications where a pristine, smooth texture is desired, peeling is the way to go. Whichever path you choose, proper cleaning is the only non-negotiable step to ensure a safe and delicious culinary experience.

Final Conclusion

So, do you leave skin on beetroot? Yes, you can. Beetroot skin is not only safe to eat but also beneficial for your health. While the skin's toughness varies by the beet's age, most cooking methods, especially boiling and roasting, soften it beautifully, making it either palatable or very easy to remove afterwards. For maximum flavor and nutrition, leaving the skin on during cooking is the expert-recommended method. Just remember to give your beets a thorough scrub first.

Lists of Beetroot Recipes

• Rustic Roasted Beets: Wash and chop beets (skin on), toss with olive oil, salt, pepper, and fresh thyme. Roast until tender and slightly caramelized. The softened skin adds a rustic texture.
• Creamy Beetroot Soup: Boil unpeeled beets with vegetable broth. Once cooked, the skins will slip off easily. Blend the peeled beets with the broth, a dollop of sour cream, and spices for a rich, vibrant soup.
• Grated Beetroot Salad: For a fresh salad, you can either peel the beet or use a young beet with thinner skin. Grate the beet and toss with lemon juice, walnuts, and feta cheese for a nutritious and vibrant side.
• Skin-on Beetroot Chips: Thinly slice clean, unpeeled beets using a mandoline. Toss with oil and bake until crispy for a healthy snack that retains all the peel's nutrients.

For More Information

For more detailed culinary tips on preparing vegetables and minimizing waste, you can explore resources on cooking whole foods from organizations like Bon Appétit.

Frequently Asked Questions

Is beetroot skin poisonous?

No, beetroot skin is not poisonous and is perfectly safe to eat. Like the skin of many vegetables, it is rich in nutrients and fiber.

Does eating beetroot skin provide any health benefits?

Yes, eating beetroot skin adds extra fiber, vitamins, and minerals to your diet, many of which are concentrated in or near the surface of the vegetable.

Is it easier to peel beets before or after cooking?

It is significantly easier to peel beets after they have been cooked and cooled. The skin loosens during cooking and can be rubbed or slipped off with your fingers.

Do you need to peel baby beets?

No, you do not need to peel baby beets. Their skin is very thin and tender and is perfectly fine to eat, provided you wash them well first.

Can I eat beetroot raw with the skin on?

Yes, you can eat raw beetroot with the skin on, especially if it's a small, young beet. However, some people prefer to peel it for a smoother texture in salads or slaws.

What is the best way to clean beetroot with the skin on?

The best way to clean beetroot with the skin on is to use a stiff vegetable brush under cool, running water to scrub away all dirt and soil.

Why do some recipes say to leave the skin on beets for roasting?

Leaving the skin on for roasting helps protect the beet's flesh, seals in moisture, and intensifies its natural flavor. The skin also becomes very tender during the roasting process.