Laden with natural reserves of sugar, beets are one of the sweetest vegetables in the world. According to the USDA, a 100-gram serving of beets contains 6.76 grams of sugar. For comparison, 100 grams of apple has 10 grams of sugar. (So maybe a beet per day also keeps the doctor away?) Beets' unique pigments dye your skin and your kitchen in an undisguisable punk-rock way. Beets are also one of the most pun-able ingredients I’ve ever worked with, as my colleagues have come to know all too well. They keep telling me to “beet it.”
But beets get a bad rap. For many people, they’re just ominously dark slices from a can that our parents forced us to eat when we were too young to appreciate their unapologetic taste of the earth.
I was never a big beet lover myself, which is one of the main reasons I wanted to treat it to an ingredient deep dive. After exploring the vast culinary potential of the humble beet, I may be finally coming around.