How Europe's chefs are transforming the humble beet into gourmet magic

The humble red beet has moved far beyond its traditional roots. Once a simple winter staple in places like Skåne and Austria, it now stars in modern European kitchens. Chefs across the continent are reinventing its role with bold new dishes and techniques.

In Skåne, Sweden, beets remain a cold-weather favourite. Locals preserve them through pickling or simmer them into hearty stews. Anita Zieme, owner of Anita im Børringekloster, pairs beet stew with robust dishes like kålpudding in her lunch buffet. The stew itself starts with raw beets chopped into chunks, cooked until tender, and often mixed with parsnips, pumpkin, and curly kale.

Across Eastern Europe, the beet's versatility shines in updated classics. Riga Central Market in Latvia offers fermented white cabbage with red beet, while modern takes on Borschtsch reimagine the traditional soup. Meanwhile, Vienna's gourmet restaurants feature red beet tartare on vegan tasting menus.

Claudia Kursawe, head chef at Donnersmarkt in Vienna, experiments with beet carpaccio—a quick dish of pre-cooked beets, sunflower seeds, hard cheese, and fresh herbs. She also highlights lesser-known varieties like Chioggia beets. To deepen flavour, Kursawe roasts beets unpeeled, locking in moisture. For crunch, she turns them into chips by slicing, blanching, drying, and frying. Even desserts get a beet twist: finely grated beets add moisture to her fudgy brownies.

The beet's rise reflects broader culinary shifts. Northern European traditions and Alpine influences have pushed it from a simple side to a centrepiece ingredient.

From pickled winter stores to high-end carpaccio and beet-infused brownies, the red beet now appears in unexpected forms. Its journey from rustic staple to gourmet ingredient shows how chefs are reshaping Europe's food landscape. The vegetable's adaptability ensures it will remain a key player in kitchens across the region.