Do You Peel Beets Before Eating Raw? A Complete Guide

December 21, 2025 •

4 min read

Beet skin, like that of potatoes or carrots, is perfectly edible and contains a wealth of fiber and nutrients. The question of whether to peel beets before eating raw, therefore, is less about safety and more about personal preference concerning texture and flavor.

Quick Summary

Beet skin is edible but can be tough and earthy, particularly on larger, older beets. The choice to peel depends on your desired texture for raw preparations like salads, shavings, or juices. Proper scrubbing is always essential for both options.

Key Points

Edible Skin: Beet skin is safe to eat raw, provided it is thoroughly cleaned.
Texture Preference: The decision to peel depends largely on your desired texture, as raw beet skin can be tougher and more fibrous than the flesh.
Thorough Scrubbing: Always scrub beets with a vegetable brush to remove dirt, regardless of whether you plan to peel or not.
Size Matters: For smaller, younger beets, the skin is tender, while larger, older beets have a tougher skin that is often peeled for raw dishes.
Added Nutrition: Leaving the skin on adds extra fiber and nutrients to your meal.
Flavor Profile: The skin can have a more concentrated earthy flavor; peeling can result in a sweeter, more refined taste.

To Peel or Not to Peel: Understanding the Raw Beet

The most straightforward answer to "Do you peel beets before eating raw?" is that you don't have to. Beet skins are completely safe to consume, as long as they are thoroughly cleaned. However, the decision often comes down to the beet's age and your preferred culinary outcome. For smaller, younger beets, the skin is typically very thin and tender, presenting little issue with texture. In contrast, larger, more mature beets can have a thicker, woodier skin that many find less palatable for raw consumption. The skin can also hold a more concentrated 'earthy' flavor that some people prefer to remove.

Raw Beet Skin: Flavor and Texture

When preparing raw beets, the skin's characteristics will directly impact your dish. The raw skin offers a crunchy, sometimes fibrous texture that can be a desired element in a raw dish, such as a coleslaw or thinly sliced carpaccio. That distinct earthy taste that beets are known for is also more pronounced in the skin. If you are grating raw beets into a salad or juicing them, the texture of the skin becomes less of a factor, but its robust flavor remains. Ultimately, if you're aiming for a silky smooth purée or a more delicate flavor profile, peeling is the safer bet. For a hearty, rustic feel, leaving the skin on can be an excellent choice.

The Importance of Proper Cleaning

Regardless of whether you decide to peel, proper cleaning of the beet is non-negotiable. Beets grow in the soil, so they can carry a significant amount of dirt and microbes.

Here is a simple and effective process for cleaning beets:

Trim: Cut off the greens and the root end, leaving a small stub to prevent 'bleeding' if cooking later.
Rinse: Hold the beet under cold, running water.
Scrub: Use a stiff vegetable brush to vigorously scrub the entire surface, ensuring all visible dirt is removed.
Dry: Pat the beet dry with a clean cloth or paper towel before proceeding with your recipe.

Preparing Raw Beets for Different Recipes

Your preparation method can heavily influence the peeling decision. For a raw beet carpaccio or thinly shaved salad, a vegetable peeler can make for a more elegant and tender finished product, especially with larger beets. If you are grating beets for a salad, leaving the skin on after a thorough scrub saves time and adds nutritional value. When juicing, most powerful juicers can handle unpeeled beets with no trouble, and the skin provides an extra dose of fiber. For a crunchy texture in a coleslaw or salad, slicing the beet thinly, peeled or unpeeled, is a great option. Experimentation is key to discovering your preferred method.

Peeling Raw vs. Cooked Beets

For those who prefer a completely smooth and tender texture, peeling a raw beet is an option, though it can be a bit challenging. The best time to peel beets is often after they have been cooked. After boiling or roasting, the skin softens and can be rubbed or slipped off with ease, especially while the beets are still warm. This is particularly helpful for those dealing with many beets at once. However, for a raw dish, peeling before preparation is the only way to achieve that skinless result.

Raw Beet Preparation: Peel vs. No Peel


Feature	Peeled Raw Beets	Unpeeled Raw Beets (Well-Scrubbed)
Texture	Very crisp and tender	Crunchy, with some fibrousness, especially on larger beets
Flavor	Less intense, sweeter, and more uniform	More pronounced earthy flavor; potential for a slightly bitter note
Nutritional Value	Good source of vitamins, but with less fiber	Higher in dietary fiber and nutrients concentrated in the skin
Preparation Time	Longer due to the peeling step, can be messy	Quicker, only requires a thorough scrubbing
Best For...	Delicate salads, raw purées, fine julienne cuts	Hearty salads, coleslaws, juices, and applications where texture is a feature

Conclusion: The Final Verdict on Peeling Raw Beets

Ultimately, whether you peel beets before eating them raw is a personal choice based on your tolerance for texture and flavor intensity. The skin is edible and nutritious, but it can be fibrous and earthy-tasting, particularly on larger beets. If you prefer a smoother, sweeter experience, peeling is the way to go. If you value the extra fiber and rustic texture, or are simply short on time, a thorough scrubbing is all that is necessary. For beginners, it's often best to try both methods on different beets to determine which approach you prefer for your raw preparations.

For further reading on preparing and eating beets in various ways, see this guide from Martha Stewart: How to Eat Beets in So Many Delicious Ways.

Frequently Asked Questions

Yes, it is perfectly safe to eat raw beet skin as long as the beet is thoroughly washed and scrubbed to remove all dirt and debris.

Most people peel beets for raw consumption due to the texture and flavor. The skin, especially on larger beets, can be tough and fibrous with a more intense earthy taste that some find unappealing.

The best way is to rinse the beets under cold, running water and use a stiff vegetable brush to scrub the entire surface vigorously, removing all traces of dirt.

No, baby beets have a very thin, delicate skin that is often easy to clean and pleasant to eat raw. A good scrub is usually all that is needed.

Yes, leaving the skin on adds a significant amount of dietary fiber and other nutrients. Many nutrients are concentrated in or just beneath the skin.

Peeling raw beets will help reduce staining compared to grating or chopping, but you are still likely to get some red beet juice on your hands. Wearing gloves is the most effective way to prevent staining.

While it can be messy, the easiest way to peel raw beets is with a sharp vegetable peeler after thoroughly scrubbing them. Some find it easier to peel a cooked beet, but that is not an option for a raw preparation.