Storage Tip: Separate the greens from the roots. Refrigerate the greens in a plastic bag and use soon. The roots will keep well for weeks in the refrigerator in a paper or perforated plastic bag.
Tasty Tidbits: Beets can be eaten raw, roasted, steamed, grilled, boiled or baked. The greens can be used like spinach or chard. Some people say there’s no need to peel the roots, other say they taste too much like dirt if you don’t. Everyone agrees cooking them in the peels makes them easier to peel. Beet juice can stain, so wearing an apron while prepping them is advised. If we don’t eat ours peeled and cut up raw on a salad, our favorite way to enjoy beets is roasted with some olive oil and rosemary. Peel them and cut into 2-inch chunks. Toss with a drizzle of oil, salt and pepper to taste, and wrap them up in a foil packet with a sprig of rosemary (a dash of dried works fine). Bake at 400 degrees for about 20 minutes or until tender. This also works on the grill.
Recipes Containing Beets
Varieties We Grow