Every time I cook with beets, my kitchen ends up looking like a crime scene. Despite my best efforts, hot pink beet juice somehow winds up absolutely everywhere—all over the counter and the cutting boards, on the floor, and in some seriously random spots like the microwave and the fridge. And of course it'll be all over my face, hands, and clothes, too. There's really no hiding it when I've made something with beets.
I've often found myself wondering if there's a way to keep the mess at bay, or if it's just one of the facts of life. So I asked a couple of cooking experts who frequently work with large quantities of the vegetable to find out if they have any secrets. I figured if anyone would know how to make something with beets without staining everything in plain sight, it'd be them.
They told me that while there's no way to totally avoid the mess, there are a handful of things you can do to minimize it. Here, I test the beet-making methods and tricks that experts say will keep your kitchen the tidiest.
If you really don't want to deal with a mess, you can use a different beet variety.
Audrey Bruno
Though red beets are the most common variety, many other types don't contain betalains, the pigments responsible for their bright pink color, Matt Aita, executive chef at The Little Beet Table in New York City, tells SELF. He says that if you want to avoid the stains, you can simply use other options like chioggia beets (which have a candy-striped interior), golden beets, or white beets. These varieties are commonly available at farmer's markets and stores like Whole Foods Market. And though they all taste slightly different, they share a similar earthy flavor.
If red beets are your only option, a few simple supplies can help contain the mess.
Aita says you need to prep yourself before you even consider prepping the beets. Wearing gloves and an apron are the only ways to really guarantee that you won't walk away with stained hands and clothes. And if you want to avoid a stained cutting board, set a piece of parchment paper on top of it before you begin slicing, Manuel Trevino, corporate executive chef at by CHLOE, tells SELF.
And don't peel the beets until after you've cooked them—it's much easier that way.
If you've ever tried to peel a raw beet, you probably know how strenuous and messy it can be. That's why you should always wait until it's cooked, when the beet is fork-tender and the skin slides right off, Trevino explains. And when you do finally peel the beets, he says that you should do it over the sink. That way, he says, "any mess will get washed down the drain."
