Finding Your Favorite Beet Flavor
Beyond the familiar dark red spheres, the beet family offers a surprising range of flavors, colors, and textures. The "best" tasting beet often comes down to personal preference and how you plan to use it. Some prefer a deeply earthy taste, while others seek a sweeter, milder root. Golden beets and Chioggia beets are often recommended for those new to the vegetable due to their less intense, sweeter flavor.
The Golden Standard: Sweet and Mellow
Golden beets are a standout for those seeking a sweet and mild flavor profile. Their vibrant, carrot-colored flesh is less earthy than traditional red varieties and becomes even sweeter when roasted. They also have the practical advantage of not bleeding or staining other foods, making them ideal for colorful salads and vegetable medleys. This mildness makes them an excellent choice for a raw, shredded salad to add a sweet crunch without overpowering other ingredients.
The Candy-Striped Sweetheart: Chioggia Beets
Named after a fishing town near Venice, Italy, the Chioggia beet is prized for its beautiful concentric red and white rings. Its flavor is significantly sweeter and milder than classic red beets, with less of the soil-like earthiness that some people dislike. This variety is perfect for eating raw in salads or thinly sliced carpaccio-style to showcase its stunning pattern. Keep in mind that the distinctive rings will fade considerably or even disappear when cooked.
The Dependable Classic: Detroit Dark Red
For those who appreciate the classic, earthy beet flavor, the Detroit Dark Red is a popular and reliable choice. This variety is a dependable, deep red, round beet that performs well in many soil conditions. While it has a more robust flavor than golden or Chioggia beets, its inherent sweetness intensifies with roasting. It is excellent for a variety of preparations, including borscht, pickling, and roasting.
The Slicer's Dream: Cylindra Beets
Cylindra beets, also known as 'Butter Slicer' or 'Formanova', are a Danish heirloom variety known for their elongated, cylindrical shape. This unique shape makes them a favorite for canning, pickling, and easy, uniform slicing. They maintain their tender texture and sweetness throughout the growing season and resist becoming woody. Cylindra beets offer a sweet and earthy flavor with a hint of caramel when roasted.
Comparison of Popular Beet Varieties
| Beet Variety | Primary Flavor Profile | Best For... | Color | Notable Feature |
|---|---|---|---|---|
| Golden Beet | Sweet, Mild, Less Earthy | Roasting, Salads, Soups | Golden-Yellow | Does not stain other ingredients |
| Chioggia Beet | Very Sweet, Mild | Raw Salads, Carpaccio | Pink and White Rings | Unique visual appeal when raw |
| Detroit Dark Red | Classic Earthy, Sweet | Roasting, Borscht, Pickling | Deep Red | A dependable, robust heirloom variety |
| Cylindra Beet | Sweet, Earthy-Caramel | Slicing, Canning, Pickling | Deep Red | Cylindrical shape for uniform cuts |
| Baby Beets | Tender, Mild | Quick cooking, Garnishes | Varies by type | Harvested young for tenderness |
Cooking Methods and Flavor
How you cook a beet profoundly affects its flavor. Roasting is a top recommendation for bringing out the natural sweetness in any variety. When roasted, beets caramelize, which softens their earthy notes and concentrates their sugary essence. Boiling is another option, though it can result in some flavor and nutrient loss into the cooking water. For a fresh, crisp texture, many varieties are delicious when shredded or thinly sliced and added raw to salads and slaws. For instance, raw Chioggia or golden beets in a salad with goat cheese and a light vinaigrette is a fantastic way to enjoy their texture and flavor.
Raw Beet Preparation
For raw applications, preparation is key. Gently scrub the beets and, if desired, peel them with a vegetable peeler. Smaller, younger beets are often more tender and flavorful when eaten raw, but any fresh variety can be used. Grating beets adds a colorful, crunchy element to salads, while thinly slicing with a mandoline creates a delicate, elegant carpaccio.
The Importance of Freshness
The flavor of a beet is at its peak when fresh. When selecting beets, look for those that are firm and heavy for their size, with no blemishes. If the greens are still attached, they should be fresh and lively, not wilted, as this is an excellent indicator of freshness. Avoid large beets with a hairy taproot, as this can indicate age and a tough, woody center. To maintain freshness, twist off the greens immediately after purchase, leaving about an inch of stem, and store the roots in a plastic bag in the refrigerator. The greens can be cooked like Swiss chard or added raw to salads. For further reading on selecting and preparing produce, the Washington Post offers a helpful guide on beets and other root vegetables.
Conclusion: Finding Your Personal Preference
The quest for the best-tasting beet is a personal journey defined by your palate and intended use. If you are seeking a mild, sweet experience, start with a golden or Chioggia beet. For the classic, earthy flavor, the Detroit Dark Red is an ideal choice. For a unique texture and easy slicing, the cylindrical varieties offer a new perspective. By understanding the different flavor profiles and how preparation methods influence taste, you can confidently choose the perfect beet to elevate any dish. The next time you visit the grocery store or a farmers' market, expand your horizons beyond the standard red beet and discover the delicious diversity that this vibrant root vegetable has to offer.
