All Things Beets

Freshly picked selection:

Beets

healthy beet recipes

Beets are a firm, round root vegetable with leafy green tops that are also edible. Aside from being eaten as a vegetable, beets are used as a main source of sugar production around the world.

When it’s in season:

April – October

What to look for when purchasing:

Beets should be firm and have smooth skins. If the greens are still attached they should be crisp and bright.

            How to store:         

Beets can be stored in a plastic bag for up to 3 weeks in the refrigerator. If you purchase your beets with the green tops, it is best to remove them as soon as you bring them home and before storing them, as the tops can leach moisture from the bulb.

Varieties:

There are a handful of different varieties of beets. The beets that most of us are familiar with are the typical garden variety. In addition to the garden beet, there are spinach or leaf beets (better known as swiss chard) and the sugar beets, which is used to make sugar.

How to prepare:

Beets can be prepared multiple ways. To maintain the most amounts of nutrients, it is best to lightly steam beets for 15 minutes. You can steam beets (quartered into smaller pieces) with the skin on and peel the skin off after they are cooked. Beets are also very tasty pickled or roasted.*

*Beet juice can stain your skin so it is best to wear gloves while preparing them. If your hands become stained, you can rub them with lemon juice.

   Nutritional Benefits:

Beets

Recipes to try:

We love our beet hummus recipe for a pink spin on traditional hummus!

Beet Hummus

This simple recipe from Loveandcilantro.com is a great way to eat beets in their raw form.

Orange Beet Salad

For a sweet treat made with beets, check out this berry smoothie recipe from Emilieeats.com

Very Berry Beet Smoothie

Our Chefs Say:

“I love roasted beets! I peel the skin off and cut them into bite-sized pieces, drizzle with olive oil and rosemary, and roast them for 45 minutes. I will add in some carrots and Brussels sprouts too for some added color”.  – Megan Huard, Chef RD

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