The Turkish pantry

Raw Beets

Earthy, sweet roots that become tender when boiled or roasted.

Last updated: 28 October 2026

This guide covers uncooked beet roots, not pickled or already cooked beets. Red beets give salads a deep color; golden and striped varieties have different colors.

Whole raw red beets and a cut half on a cream plate.

Types & forms

Whole raw roots

Choose whole roots when the recipe includes boiling, roasting or peeling.

Cooked or pickled beets

These are prepared products with different seasoning and cooking needs; they are not the raw weight requested by a recipe.

What to look for when buying

Look for firm, smooth roots without soft spots.
Choose roots of similar size when cooking them whole so they become tender together.

Prepare & cook

Scrub under running water before cooking.
For a whole-boiled beet salad, cook until a fork enters easily, then cool in cold water and peel when comfortable to handle.
Red beet juice colors hands and cutting boards; use a board you can wash promptly.

Store it well

Remove leafy tops and keep the unwashed roots in a bag in the refrigerator. Wash before preparation.

Substitutions depend on the dish

Cooked beets

Useful for a recipe written for cooked beets, but the boiling step and raw weight need adjustment.

Pickled beets

Their vinegar and seasoning change the dressing; do not substitute without adapting the recipe.

Nutrition

Nutrition values are not provided for this ingredient guide.