Do You Peel Beetroot Before Eating Raw?

December 12, 2025 •

3 min read

While some people think the skin is inedible, the truth is that you can safely eat raw beetroot with the skin on, provided it is properly cleaned. The decision to peel beetroot before eating it raw often comes down to texture and personal preference, as the skin is perfectly healthy to consume.

Quick Summary

The skin of raw beetroot is edible and nutritious, but many choose to peel it for a smoother texture. Proper washing is essential, and peeling is optional depending on personal preference and the recipe. The nutrient-dense skin contains fiber and antioxidants.

Key Points

Edible and Nutritious: The skin of raw beetroot is safe to eat and contains a high concentration of fiber and antioxidants.
Preference Over Necessity: The choice to peel raw beetroot is based on personal preference for texture and flavor, not safety.
Thorough Cleaning is Vital: Regardless of whether you peel or not, always scrub beetroot vigorously under running water to remove all dirt.
Consider the Recipe: Peeling is often best for smooth applications like juices or carpaccio, while leaving the skin on is great for grated salads and slaws.
Beware of Staining: The deep red pigments in beets can stain hands and surfaces; use gloves or parchment paper to minimize mess.

To Peel or Not to Peel: The Final Say on Raw Beetroot

When it comes to preparing beetroot for raw consumption, the question of peeling is one of the most common and debated topics in home cooking. The answer is straightforward: peeling is a matter of preference, not a necessity. The skin of beetroot is perfectly safe and healthy to eat, packed with beneficial nutrients. The key consideration is not edibility, but the texture and cleanliness of the beet.

The Case for Not Peeling

For many, leaving the skin on raw beetroot is a conscious choice to maximize nutritional intake. The skin is where a significant amount of fiber and antioxidants reside. For dishes where beets are grated, shredded, or finely shaved, the skin's texture is often unnoticeable, blending seamlessly into the dish. This approach saves prep time and reduces food waste.

Nutrient Density: Keeping the skin on maximizes the nutritional value of the beetroot, as the skin contains a high concentration of antioxidants and fiber.
Flavor Profile: The skin contributes to the beet's earthy flavor profile, which can add a deeper dimension to certain recipes.
Efficiency: Skipping the peeling step saves time and effort in the kitchen.

When Peeling is Preferred

On the other hand, peeling is often preferred for aesthetic or textural reasons. Some find the raw skin's texture to be woody or too earthy, especially on older, tougher beets. For dishes that require a very smooth texture, such as a purée or a raw beet carpaccio, removing the skin is ideal. Peeling also eliminates any potential lingering dirt or residue, though thorough scrubbing can achieve this as well.

Texture: A smoother, more tender texture is achieved by removing the skin, which is desirable for certain preparations.
Appearance: Peeled beets can create a more vibrant and visually appealing dish, as the rich color is revealed without any of the darker, sometimes blemished, skin.
Cleaner Taste: Peeling can help remove any remaining 'earthy' taste that can cling to the skin even after washing.

A Simple Comparison: Raw with Skin vs. Raw Peeled


Feature	Raw Beetroot (with skin)	Raw Beetroot (peeled)
Texture	Slightly firmer, earthier. Can be woody if the beet is older.	Smooth and tender, providing a cleaner bite.
Nutritional Content	Higher in fiber and antioxidants, as these are concentrated in the skin.	Still highly nutritious, but slightly lower in fiber and antioxidants.
Flavor	A more pronounced, robust earthy flavor.	A cleaner, slightly sweeter, and less earthy taste.
Preparation	Requires less time; focused on thorough washing with a vegetable brush.	Takes more time and care, especially with staining. Can be easier with a vegetable peeler.
Best For	Grated salads, slaws, or recipes where the beet is finely chopped.	Thinly shaved carpaccio, juices, or purées where smoothness is key.

How to Prepare Raw Beetroot (Both Ways)

No matter your peeling preference, proper preparation is key. Begin by scrubbing the beetroot vigorously under cool, running water to remove all dirt. You can use a vegetable brush for this. Cut off the leafy tops and the small root end. At this point, you can either proceed with a vegetable peeler to remove the skin or simply grate, slice, or chop the skin-on beet according to your recipe.

Safety and Staining Precautions

Beetroot contains potent pigments called betalains that can stain hands, cutting boards, and clothes. To prevent this, consider wearing gloves, covering your cutting board with parchment paper, and washing utensils immediately after use. A bit of lemon juice or baking soda can help lift stubborn stains from surfaces.

Conclusion

So, do you peel beetroot before eating raw? It's your call. The skin is completely edible and contains valuable nutrients, making it a perfectly healthy choice to leave on, especially when preparing grated salads or slaws. However, if you prefer a smoother texture or a milder flavor, peeling is the way to go. The most important step is always a thorough cleaning. By understanding the pros and cons of each method, you can confidently prepare raw beetroot in the way that best suits your recipe and palate. Enjoy this versatile and nutritious root vegetable either way!

Frequently Asked Questions

If you don't peel raw beetroot, you will consume the skin along with the flesh. The skin is edible and nutritious, but it can be tougher or more 'earthy' tasting than the inner part, especially on older beets.

Yes, beetroot skin is healthy and packed with nutrients. It contains a higher concentration of fiber and potent antioxidants called betalains, making it a beneficial part of the vegetable to consume.

It is much easier to peel beetroot after it has been cooked. The skin becomes soft and can often be rubbed off easily with a paper towel or your fingers once the beet has cooled down.

To prepare raw beetroot, first, trim the leaves and root end. Then, scrub the beet thoroughly under cool, running water with a vegetable brush. At this point, you can either peel it or grate/chop it with the skin on.

Someone would choose to peel raw beetroot for textural or aesthetic reasons. The skin can be woody or tough, and removing it results in a smoother, more tender end product, which is ideal for certain dishes like carpaccio or juices.

Yes, you can absolutely put unpeeled raw beetroot in a juice or smoothie. The powerful blender will break down the skin, and you will get the added fiber and nutrients without any textural issues.

To prevent beetroot from staining your hands, wear food-safe gloves while handling and preparing it. You can also rub a cut lemon on your hands to help remove stubborn stains.