Some people will tell you that beet skin is “too earthy” or “tough.” They’re not entirely wrong, but they’re also missing out on fun. The skin of a beet is perfectly edible, loaded with fiber, and adds a lovely texture once cooked.
Think of it like a potato. You wouldn’t peel a roasted potato every time, would you? Same logic applies here. Embrace the skin.
When to Peel (And When to Rebel)
If you’re boiling beets for a smooth, silky soup, peeling is your friend. The skin can make your puree a little grainy. But for roasting? Leave it on. The skin helps the beet stay juicy, and it slips right off after cooking like a little jacket.
Pro tip: Rub the warm, roasted beet with a paper towel. The skin comes off in seconds. It’s oddly satisfying—like magic, but with dirt.
