Golden beet
Beta vulgaris 'Golden' · Root vegetable
Top 10 pairings
The golden beet is the sunny cousin of the red beetroot — a round root with orange-tan skin and bright yellow-gold flesh that, crucially, does not bleed when cut. It is milder, sweeter and far less earthy than the red type, holds its glowing colour when roasted, and so wins a place in salads, gratins and plated dishes where staining magenta would be a problem.
Picking a good onedrag
Hard and heavy, just liftedWrinkled, sprouting, soft
Shop firmEveryday bestThe all-rounder: roast, boil, pickle, grate.
CrownStubs cut short, dry and pale
In the handFirm, no give at the shoulder
Skin and tailTaut and dry, a few scuffs
Smell at the crownDry and earthy, almost nothing
These cues are Beetroot's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
67%
Edible part
82 g · crown and skin off
122 g
Weight each
each one
60%
Juice
600 ml a kilo
Keeping ittap a temperature
A domestic fridge holds it about 12× longer than the counter.
98–100%
Humidity
Still, not sealed
Airflow