Beets don’t ask to be loved. They just show up—muddy, jewel-toned, slightly sweet, and quietly impressive. They’re cheerful in color (that deep magenta is basically edible optimism), earthy in a way that feels grounding rather than dull, and endlessly adaptable. Roast them and they turn caramel-sweet. Grate them raw and they’re crisp and bright. Simmer them into soup for an Eastern European flavor.  

Beets are rich in folate, fiber, and antioxidants, and they’re famous for supporting blood flow thanks to natural nitrates. Translation: they’re good for your brain, your heart, and your general energy. 

They also play very nicely with the MIND and Mediterranean diets – plant-forward, colorful, and quietly anti-inflammatory.

They Make Everything Look Better

Beets turn salads into art. They make hummus blush. They transform grains into something you’d gladly eat out of a wide, shallow bowl to appreciate their beauty. If you think you hate beets, you probably just haven’t met them in the right context yet. 

Try These:

Roasted beets + olive oil + a splash of balsamic

Warm beets with goat cheese and walnuts

Grated raw beets with lemon and a pinch of salt

Blended into soup with onions, garlic, and dill

Beets don’t need much. They just need someone to give them a fair shot. So here’s to beets. Earthy. Bold. Unapologetically themselves. May your cutting board be pink and your dinner be better for it.