Beets

IMG_0558Beets are a versatile root which can be eaten raw, roasted, steamed, grilled, or boiled. Their natural earthy sweetness pairs well with olive oil, sour cream, vinegars, citrus, mustard, horseradish, dill, tarragon, onions, apples, and goat cheese. Red beets bleed and tint everything they touch but leaving the skin, tail, and at least 1 inch of the stems intact while cooking will help keep all those juices locked inside. Once cool to touch, beets are very easy to peel.

Bull’s Blood Beets

Bull’s blood beets are a beautiful heirloom beet from 1840 that has distinctive purplish-red tops.

Golden Beets

Golden Beets

Treat golden beets like red beets and continue to remove the tops before storage.  The greens can be treated like swiss chard if you want to save them.  Golden beets will turn brown if grated fresh and not cooked.  If you want to keep them raw, try soaking grated beets in acidulated water in order to keep the color longer.

Beet Storage

Beets store best if the greens are removed. With a sharp knife, remove greens just above the stem and store separately in a plastic bag in the refrigerator. The beet root will keep well for weeks in the refrigerator in a paper bag or perforated plastic bag, while the greens are best used within a few days.

Beet Greens

Beet greens are edible and can be treated like Swiss chard or spinach. If the greens are young and tender, they can be used in salad mixes.

Beet Recipes

Beet Risotto with Greens

Beets with Chive Cream

Bull’s Blood Beet Greens with Beans and Bacon

Roasted Beet and Crisp Lettuce Salad with Toasted Walnuts and Creamy Lemon Vinaigrette

Roasted Beet, Dill, and Endive Salad

Roasted Beet and Goat Cheese Salad