10 Best Beetroot Hacks Everyone Should Try

Is the beet a rather humble root vegetable? Perhaps. Is it destined to be forgotten in a fast-moving culinary world of exciting new ingredients and shiny, modern recipes? Not at all. In fact, these marvelously colored vegetables are enjoying something of a resurgence and are now a more on-trend food than they ever were (via The Herald). Even back in 2016, an article in the Los Angeles Times heralded the rise of beets as a superfood beloved by top athletes, with powders used as a nutritional dietary supplement and chefs creating beetroot dishes galore. 

Beets, which are also called garden beets, beetroots, and red beets are root vegetables that can be eaten raw or cooked in a variety of dishes such as a roasted beet salad. They are truly a versatile ingredient. There are many health benefits associated with them as well. Beetroots contain nitrates which are converted into nitrate oxide by the body. Studies suggest that this compound can lower blood pressure by relaxing the arteries and dilating blood vessels. Beetroots are also rich in fiber, antioxidizing vitamin C, and folate for healthy cell function. Beets are low in calories, have a low glycemic load which makes them less impactful on blood sugar, and are purported to be good for cardiovascular health (via Healthline). 

If you want to take advantage of beets' many benefits, we can help. It's time you explored the 10 best beetroot hacks everyone should try.

While you can cook beets in a number of ways and eat them in so many different dishes, a common problem when you're cooking them is "bleeding." This is when the color seeps out, and it can really affect the look of a dish. In addition to this, the pigment that bleeds out of beets is filled with beneficial nutrients, so it's best to try to retain as much of it as possible. This pigment is called betacyanin and is soluble in water, so it easily runs out when you boil beets. Leave your beets whole when cooking and leave the root intact to stop the bleeding. Beets bleed less when cooked with less contact with liquid and with less heat exposure. Try quickly steaming your beets for 15 minutes.

You can also brighten up the color of beets with lemon juice, while baking soda or an alkaline element deepens the purple color. Even if you're going to eat your beets raw, perhaps in a salad, it's important to store them well. Take off the leaves to stop moisture from leaving the root, and don't rinse the uncooked beets for storage. You also want to keep at least a 2-inch root in place to stop any color leakage. Store in the refrigerator for up to a few weeks in a plastic bag that's tightly closed with as little air in there as possible. 

If you've always thought of borscht as one of those hearty, hot soups that'll guard against brutal winters and warm you up against the cold, you're right: This Eastern European classic is popular in Russia and Poland where it's a traditional dish during the wintery festive season. It has its origins in Ukraine (via 196Flavors). However, a great hack for this beetroot broth from Lifehacker is to make a cold version for summer. 

With its vibrant color and delicious taste, this has to be one of the best dishes for a hot day, and not only that, you can make it really quickly and easily and have it on hand in your refrigerator for when you want a nourishing, chilled soup. Cold borscht is also called chlodnik, and to make it cook around 1-2 pounds of beets, peel them, and then dice or grate them. Cover these beets with the liquid they were cooked in and season with salt, sugar, and vinegar or lemon juice.  You want to achieve a pickled beetroot flavor. Chill in the refrigerator overnight and your cold borscht is ready. Serve with chopped-up dill, cucumbers, and green onions, with a spoonful of sour cream on top and some black pepper. You can also add halved, hard-boiled eggs. 

While you may appreciate the talents of a salon hairstylist, getting your hair professionally dyed can be expensive, not to mention time-consuming and often difficult for you to fit into a busy schedule. There's also the issue of allergies and skin reactions to dyes that are on the market as well. With so many hacks out there that offer alternative beauty solutions, it might be worth taking a look at the coloring potential of beetroots. There's more to gorgeously purple beets than being a healthy vegetable. They can also be used as a natural dye for your locks, according to Beauty Glimpse, at least if you want to be a redhead.

You can combine beet juice with coconut oil to dye your hair, while carrot juice and sugar can boost the color. The combination of beet, ginger, and olive oil is good for the scalp, while rose water and black tea can help maintain your dyed hair for longer. You can even add beet juice to a mild herbal shampoo, which can be used regularly. Regulate your hair color by using less or more of the beet juice. Beetroot's also good for giving your tresses a super shine. 

No matter how healthy your diet might be, there's no doubt that you sometimes want the instant gratification that comes from munching on some crispy chips. A great hack is to ditch starchy potatoes and the deep-fryer and switch up this tasty treat by making chips in the oven from beetroot instead. Served with sea salt and chives, the deliciously crunchy, sweet baked beet chips by Simply Beyond Herbs are a must and easy to do yourself.

Try out this recipe with everyday beets, sweet Chioggia beets from Italy, and milder-tasting golden beets. A combination of beets creates a colorful array of chips too. Cut washed, unpeeled beets into slices either by hand or, for thinner chips, using a mandoline. A good tip is to wait a little before baking thick chips so that some of the moisture comes out. Next, lay out the beetroot slices on a lined baking tray, brush each chip with olive oil on both sides, and sprinkle with sea salt and chives. The beets should cook in the oven in about 15 minutes, but it depends on the thickness, so check as they crisp up. Once done, you can store your chips for a couple of weeks. Another baked beetroot alternative is to cut the vegetable into wedges instead, while basil, cilantro, and sage also work well to enhance the flavor. 

Just when you think you know what to do with beetroot, along comes a recipe idea that's totally and utterly different. Eco-chef Tom Hunt, who's on a mission to create planet-friendly cuisine, transforms beets into a delicious chocolate cake. This pairing may not seem immediately obvious, but the chef believes that bittersweet chocolate complements the sweet, earthy flavor of beetroot. 

First cooked at a sustainability event, this cake can be decorated with beet skin powder as well as candied stalks. Blend boiled beets into a puree. Whisk eggs and sugar together, then melt chocolate with butter in a bain-marie. Add the beetroot to the chocolate mixture, then fold in the egg mix. Bake at 325 Fahrenheit in a lined cake tin set in a larger baking dish with boiling water. The cake's easier to cut once it's cooled down. Serve in wedges with creme fraiche (via The Guardian). Beetroot never tasted so good!