Beets come in beautiful rich colors and have a big, sweet flavor. Generally 2-3 inches in diameter, they have the highest sugar content of any vegetable. Beets come in 3 colors; red, white, and yellow or golden beets. Red beets are the most commonly grown and watch out! they stain. In addition to a delicious root, beet greens are edible as well.
BEST STORAGE PRACTICES:
Store cold and humid, preferably in the vegetable drawer or crisper to prevent shrinkage. Properly stored beets can last between 4 and 6 months! Cut roots from greens, store separately.
FUN WAYS TO EAT AND COOK:
Fresh beets are tasty and healthy boiled or baked. The greens can be eaten raw or lightly sautéed. Beets will stain, so prepare beets on cutting board and away from countertop and clothing.
Choose beets that look fresh with green leaves and crisp, undamaged root. Beets can be deep purple, reddish, golden, or pale white. Avoid beets with yellow, wilted greens.
WHY IT’S GOOD TO EAT:
Fresh beets have twice the folic acid and potassium as canned beets. Fresh beets also provide great sources of beta-carotene, calcium, and iron. The beetroots and tops are both edible and both nutritious.
WHEN IT’S IN SEASON:
Beets are grown in the spring and fall. Because they are grown in the ground, they can be over-wintered (left in the ground) and harvested during colder months.
HOW IT’S HARVESTED:
Beets are pulled by their greens from loosened soil, rinsed, and bunched. Roots should be 2-3 inches in diameter for bunching.
Beets and Greens Salad – Roast or boil beets whole until easily pierced with a knife. Cut beets into thin slices, drizzle with salt, pepper, and vinaigrette. Mix with available greens, including lettuce, arugula, and tops of beets. Other topping ideas: strong cheeses like bleu cheese or fresh tangy goat cheese, pecans or walnuts, and parsley.