Beets should be peeled prior to being served (raw or cooked).
Golden beets can generally be substituted for conventional red beets in recipes. They can be prepared raw or cooked (usually roasted, boiled, steamed or pickled) as you would conventional beets. Most people cook them with the skin on, as they’re easier to peel once cooked and the skin can help protect their color and nutrients while cooking.
Use beets in side dishes, salads, or soups.
Pair golden beets with ingredients like butter, shallots, mustard, beef, cream, sour cream, fennel (bulb, seeds, fronds), vinegars & vinaigrettes, ham, blue or goat cheese, dill, nuts, citrus, tarragon or horseradish.
Raw golden beets can be very thinly sliced or grated for use in salads & sides. If you’d like to add starch to your salad, try combining them with cooked pasta, heirloom potatoes, couscous or cooked whole grains.
Beet greens are edible (but should be well rinsed to remove grit) and can be sautéed for a quick, easy and tasty side dish.