Beet ~ Beta vulgaris

Nutrition: Beets contain high amounts of vitamins A & C, carotene in the root, and iron and calcium in the leaves

Edible parts: root, leafy greens

Processing & Storage: Remove green from root (cut about 1-2 inches above the top of the beet) and store in an airtight container. Beets can keep this way for up to 3 months! Store the greens in a plastic bag or damp cloth inside the refrigerator.

Cooking: If cooking greens, it is best to use them as soon as possible since they do not keep as long as other vegetable greens. The greens can be mixed into salads raw, sauteed, steamed, or substituted for any tender, mild-flavored greens such as chard or spinach.

After thorough cleaning, beets do not need to be peeled. Beet roots can be cubed and stewed, baked, steamed and tossed in olive oil, and grated or sliced onto salads. (Note from Miriam: you have to really be a beet fan for this, but the sweetness of pickled beets compliments salty entrees such as corned beef!)

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