How to Eat Beets When You Don't Like Them? Clever Ways to Mask the Earthy Flavor

December 21, 2025 •

4 min read

Beets are loaded with essential nutrients like fiber, folate, and potassium, yet their intense, earthy flavor turns many people away. If you're wondering how to eat beets when you don't like them, the secret lies in smart preparation and flavor pairings designed to mask that strong, dirt-like taste.

Quick Summary

This guide provides practical strategies, from roasting and pickling to juicing and blending, that help transform the flavor of beets. Master the art of pairing to enjoy all their nutritional benefits.

Key Points

Geosmin is the Culprit: The earthy taste in beets comes from a compound called geosmin, which can be minimized with proper preparation.
Roast for Sweetness: Roasting beets brings out their natural sweetness and caramelizes their sugars, greatly reducing their earthy flavor.
Pickle for Pungency: Pickling beets in a sweet and sour brine completely overpowers the earthy flavor and gives them a tangy taste.
Juice with Strong Pairings: Blending beets with sweeter, more powerful ingredients like apples, carrots, and ginger is an easy way to hide the flavor.
Use as a 'Hidden' Ingredient: Grated beets can be baked into goods like chocolate cake or pureed into sauces like mac and cheese to add nutrients discreetly.

Understanding the Flavor: Why Beets Taste Earthy

For many, the biggest hurdle to eating beets is their distinctive 'earthy' taste. This flavor is not an accident; it's the result of a naturally occurring compound called geosmin. This same compound is responsible for the scent of fresh soil after a rain shower. While some find this flavor pleasant, for others, it's a powerful turn-off. Fortunately, with the right culinary techniques and complementary ingredients, you can minimize or completely mask the presence of geosmin and uncover the beet's underlying sweetness.

Clever Cooking Methods to Tame the Earthy Flavor

The way you prepare beets is the single most important factor in changing their flavor profile. Raw beets tend to have the most potent earthy taste, while cooking them can drastically alter their character.

Roasting and Caramelizing

Roasting beets is one of the most effective ways to combat their earthy flavor. The dry heat of the oven caramelizes the natural sugars inside the beet, transforming them into a sweeter, milder version of their former selves. Simply wrap cleaned beets in foil with a drizzle of olive oil, salt, and pepper, and roast until tender. Golden beets are particularly good for this method, as they are naturally milder in flavor than their red counterparts.

Pickling for a Tangy Transformation

If you prefer a sharp, tangy taste, pickling is the perfect solution. The strong flavors of vinegar, sugar, and spices completely override the earthy notes of the beet. Harvard beets, for example, are a classic sweet-and-sour pickled beet recipe. Simply boil or roast the beets, slice them, and marinate them in a homemade brine for a few hours or overnight for a flavor-packed side dish.

Juicing and Blending to Hide the Taste

For those who want the nutrients without dealing with the flavor or texture, juicing is an excellent option. When blended with other strong flavors, the beet becomes just another component in a delicious mix. A popular combination is the 'ABC' juice, which includes apple, beet, and carrot, often with a knob of ginger for extra zing. You can also blend pureed beets into a savory dip like hummus, where the chickpeas, garlic, and tahini are the dominant flavors.

Hiding in Baked Goods

Just like zucchini in bread or carrots in cake, grated beets can be a secret ingredient in baked goods. The sugar and robust flavors of chocolate or warm spices easily mask the beet's earthiness, while adding moisture and a beautiful color. A beet and chocolate cake is a great way to introduce beets to skeptical eaters.

Pureeing into Sauces

Creating a sauce with beets is another way to incorporate them without focusing on their flavor. A beet and carrot mac and cheese uses a vibrant puree to color and add nutrition to the classic dish, with the cheese and other seasonings taking center stage. This is an ideal strategy for feeding picky children or adults who are simply unwilling to try them otherwise.

Flavor Pairings for Picky Eaters

Even with the right cooking method, sometimes beets need a little help. Pairing them with powerful, complementary flavors can be a game-changer.

Tangy Cheeses: The creamy, tangy taste of goat cheese or salty feta is a classic match for beets, creating a delicious contrast that balances the flavors.
Citrus and Acids: A squeeze of lemon or orange juice or a drizzle of balsamic vinegar cuts through the earthiness and brightens the beet's flavor.
Strong Herbs and Spices: Fresh herbs like dill, mint, or parsley provide a fresh counterpoint, while spices like cumin or ginger can add complexity and warmth.
Crunchy Nuts: Toasted walnuts or pecans add a satisfying crunch and nutty flavor that complements the soft texture of cooked beets.
Rich Fats: Olive oil, butter, or bacon fat can carry and distribute other flavors while making the beet feel more luxurious and less like a raw vegetable.

Comparison Table: Cooking Methods for Flavor Control


Method	Effect on Earthy Flavor	Texture	Best For
Roasting	Significantly reduces earthy taste by caramelizing sugars	Tender, slightly concentrated and chewy	Salads, side dishes, blending for dips
Pickling	Masks earthy taste entirely with tangy brine	Firm, crisp, and pickled	Relishes, condiments, cold side dishes
Boiling/Steaming	Mellows flavor but can leave some earthiness, may lose nutrients	Soft, can be mushy if overcooked	Purees, salads (if cooled)
Juicing/Blending	Masks flavor with other fruits/vegetables	Liquid or very smooth	Smoothies, sauces, juices
Hiding in Baking	Completely masked by strong flavors like chocolate and sugar	Soft, moist, not distinctly beet-like	Cakes, brownies

Conclusion: Finding the Right Beat for You

Beets are a nutritional powerhouse packed with vitamins, minerals, and antioxidants, and their potential health benefits are immense. If you've been avoiding them, don't give up. The key is finding the preparation method that works for your palate. Whether you mask them in a vibrant smoothie, pickle them for a tangy punch, or roast them to bring out their natural sweetness, there's a delicious way to incorporate this superfood into your diet. Start experimenting with these methods today to discover a beet dish you actually enjoy. For more information on the health benefits of beets, check out this Healthline article on beet benefits.

Frequently Asked Questions

Beets pair well with tangy and creamy flavors like goat cheese and feta, and acidic elements like citrus juice and balsamic vinegar. Fresh herbs like dill and mint, as well as nuts like walnuts, also provide excellent contrast.

Yes, juicing or blending beets is an effective way to mask their flavor. Combine them with sweet fruits like apples or oranges and other vegetables like carrots and ginger for a delicious and nutritious drink.

Cooking beets, especially by roasting or pickling, is generally better for minimizing their earthy flavor. Raw beets have the most potent geosmin, but some find that finely grating them for salads is palatable.

Juicing or blending beets with other fruits and vegetables is arguably the most efficient way to get a concentrated dose of their nutrients, as the strong flavors of the other ingredients overpower the taste.

A common and harmless side effect is 'beeturia,' which is red-colored urine or stool after eating beets. In some people, the high oxalate content can also raise the risk of kidney stones.

Golden beets are often reported to have a milder, less earthy flavor than their dark red counterparts. They are a good starting point for beet-averse individuals.

Yes, beets can be hidden in food for kids. Grate raw beets into pancake or waffle batter, or puree them into a sauce for pasta or mac and cheese, where their vibrant color and mild sweetness add a fun twist without the overpowering beet taste.