How to Cut Beets (3 ways)
Learn how to cut beets in wedges, slices, and thin sticks (julienne)! Find out the best way to cut a beet based on the recipe you're using.
Servings 1 serving
Calories 35kcal
Ingredients
- 1 beet washed, dried and peeled
Instructions
For Slices
- Stand the beet on its root end and using a sharp knife slice a small slice off the side of the beet.
- Lay the beet on the cut side, and you now have a stable beet to cut slices with. Starting from the root end, carefully make paper thin slices until you reach the top end of the beet
For Wedges
- Lay the beet on its side and slice off the root end.
- Stand the beet up on the cut side and cut the beet in half and cut each half into half again
- Continue cutting the wedges in half until you have the desired size
For Julienne
- Stand the beet on its root end and using a sharp knife slice a small slice off the side of the beet
- Lay the beet on its cut side and slice off the top and the root end. Slice the beet in ¼ inch slices.
- Stack the slices and cut across at ¼ inch intervals to create matchsticks
Video
Notes
Storage: If you have any leftover cut beets, store in a tightly covered container. Wrap in a damp paper towel if you like. It's best to use them within two or three days.
Nutrition
Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg