beets
What is it?
We grow three types of beets; Red Ace is dark red, Chioggia is candystripe, and Boldor is a yellow beet. There will be several beets in each hole, and you want to pick the large ones without disturbing the small ones so they can keep growing. If you accidentally pick smaller ones, don’t try to stick them back in the ground, they won’t keep growing. Just put them in your basket, they’re edible at any size!
Beets have a sweet, earthy flavor and can be eaten raw or cooked. The greens are also edible and delicious! Beets are packed with essential nutrients, beetroots are a great source of fiber, folate, manganese, potassium, iron, and vitamin C.
How do I clean and store it?
Separate the greens from the beets, leaving about an inch of stem attached. Wash the beets, scrubbing all the dirt off. Allow them to dry on the counter and then store beets in the fridge in a reusable silicone bag or container with the lid slightly askew. Soak the greens briefly to remove dirt and spin them dry with a salad spinner. Store greens in a reusable silicone bag or a container with a sealed lid in the fridge.
How do I cook it?
Red, golden, and chioggia beets can all be used in the same recipes.
Beets and Caramelized Onions with Feta (canned beets, gross! We modify this recipe by roasting fresh beets for ~45 min to an hour at 350 degrees wrapped in foil with a sprinkle of water)
Simple and Delicious Beet Greens (for extra points, add bacon)
“Oh no, we picked twelve pounds of beets”:
Beets keep a loooong time, at least a month stored properly in your fridge. You can also pickle them in one of the ways below!
Shelf Stable Pickled Beets (you’ll need a water bath canner)