BEETS
Beets (Beta vulgaris) is a member of the amaranth family cultivated for its taproot and leaves. Don’t be intimidated by this under loved vegetable! We grow several varieties of Beets that provide us with a beautiful colorway of options that add amazing color and flavor to salads, roasts, and more!
In season: Mid-July to Winter
Nutritional value: Beets contain vitamin C, fiber, folate, manganese, potassium and magnesium. Don’t toss those greens either! They are high in fiber, Vitamin A, C, and K, calcium, iron, magnesium, copper, manganese, and more! The rich pigments of Beets and their greens are also a source of anthocyanins and betalains, which are antioxidants.
Storage tips: Beets store best in the crisper drawer of your refrigerator for several weeks. If you find they get soft after a few weeks, simply soak them in cold water and they’ll firm right up! The greens are more fragile and should be eaten within a few days — store in a damp towel in the crisper drawer!
Culinary uses: Every part of a Beet is edible — from the skin, to the stem, to the leaves, and the root itself of course. Roast, steam, grill, boil, sauté, eat raw, pickle, ferment, or make them into chips! If you opt to remove the skin (it just has a tougher texture when cooked), try roasting, cooling, and then rubbing or peeling the skin off. We do this process in our kitchen and it is more efficient than peeling the Beets raw! Use the leaves as you would Rainbow Chard — sauté, steam, eat raw!
