Hold the beet by that stem handle. Position your peeler at the top of the beet, angled slightly downward. Drag the peeler in long, confident strokes. Don’t saw back and forth—you’re not carving a turkey. Let the blade do the work. The skin should peel off in ribbons. It’s oddly satisfying, like unwrapping a candy bar, but healthy.
How To Peel Beets: Two Easy Ways - YouTube
Work your way around the beet. If you hit a weird bump or a dimple, just scrape it again. That’s your stubborn patch. Do not dig into the flesh with the peeler tip—you’ll lose too much beet. Save the deep cuts for the paring knife later. Patience, young grasshopper.
Dealing with the knobby bits
Some beets are smooth. Others look like they lost a fight with a potato. For knobby ones, use that paring knife. Cut a small V-shape around each eye or bump. Then peel over the area again. You’ll lose a tiny bit of beet, but your salad won’t have weird dirt pockets. Worth it.
