Beets should be peeled prior to being served (raw or cooked). Most people cook them with the skin on, as they’re easier to peel once cooked and the skin can help protect the interior of the beet while it’s cooking.
While candy beets can be cooked (roasted, boiled or pickled) or served raw similarly to other beet varieties, cooking can damage their appearance by allowing the pigment to bleed from the pink sections into the white sections.
For the best appearance, very thinly slice peeled candy beets using a sharp knife, v-slicer or mandoline, then serve raw in salads, as a finishing ingredient for cooked dishes, etc. They can also be grated.
Pair raw candy beets with ingredients like extra virgin olive oil, lemon, tarragon, vinaigrettes (made with balsamic vinegar or cider vinegar), lemon, orange, walnuts, dill, shallots, blue cheese, and/or goat cheese.
How to Make a Vinaigrette
Beet greens are edible (but should be well rinsed to remove grit) and can be sautéed for a quick, easy and tasty side dish.