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 are several beets in each planting hole, so harvest the larger ones and leave the smaller ones undisturbed to keep growing.
Beets have a sweet, earthy flavor and can be eaten raw or cooked. The greens are also edible and delicious. The roots bring fiber, folate, manganese, potassium, iron and vitamin C.
How do I clean and store it?
Take the greens off, leaving about an inch of stem on the beet. Wash the beets, scrubbing all the dirt off, and dry them on the counter. Then refrigerate them in a reusable silicone bag or a container with the lid slightly open.
For the greens, soak them 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.
Recipes
- Beets and Caramelized Onions with Feta — roast fresh beets wrapped in foil at 350°F for 45 minutes to an hour
- Roasted Beets
- Simple and Delicious Beet Greens
- Mark Bittman’s Raw Beet Salad
Oh no, we picked twelve pounds of beets
Beets keep a loooong time, at least a month stored properly in your fridge. Beyond that, refrigerator pickled beets are easy, and shelf stable pickled beets are worth the canner.