It is best to store beets in the refrigerator. If you get beets with the green tops still on, remove the tops and store them separately in a plastic bag. Try to use them within 5-7 days. Store the beets in a plastic bag in the crisper drawer. They will last longer than the greens.
Beets are typically available starting in mid to late June. Early in the season we choose beet varieties that are best for fresh harvest with their green tops still attached. As we move through the season, we shift our choice in varieties to those that have the longest storage potential. As we enter fall and winter, beets become an important part of our winter storage vegetable line up. They store particularly well, and we can eat them well into the new year! We grow three different colors of beets including the traditional red beet as well as golden and Chioggia beets which have a bright pink skin and are candy-striped inside! A common question many ask is “What is the difference between the different colors of beets?” In general, all of our beets, regardless of color, are sweet and earthy. Red beets have more of the traditional earthy beet flavor. Chioggia and golden beets are generally more mild in flavor, but typically are as sweet or sweeter than the red beets. Individuals who don’t care for beets generally like and will eat golden beets, which is a good place to start for those who are still learning to like them.
Both the beet root as well as the green tops are edible and both are very nutritious. Beet greens are generally eaten cooked, but may also be used raw. Beet greens are very similar to Swiss chard and these two vegetables may be cooked similarly and used interchangeably in recipes. Prior to use, wash them well in a sink of cold water and shake or spin off any excess water.
As for the beet root, this portion of the plant is typically cooked, however they may also be eaten raw. Thinly sliced or grated beets are a nice addition to salads and slaws. As for cooking, beets are generally either boiled or steamed on the stove top or roasted in the oven. The cooking time will vary depending upon the size of the beet. The general recommendation is to cook beets with their skins on and the root tail intact. For red beets in particular this minimizes the leaching of the water-soluble color compounds from the beet. Once the beets are cooked, the peel should be easy to remove. You know a beet is fully cooked when the beet easily slides off a skewer, fork or cake tester stuck into the middle of the beet.
Red beets do contain a water-soluble nutrient called anthocyanin. This is an antioxidant that also gives red beets their color. It will stain your hands (temporarily) and the color will bleed onto other ingredients if you’re using them in a salad, soup, or otherwise. Golden beets and Chioggia beets don’t lose their color or bleed color onto other ingredients. If you are looking to preserve the beautiful candy-striped interior of a Chioggia beet, it is best to roast them.
Beets pair well with many other ingredients including vegetables such as fennel, celery, carrots, red onions, shallots, garlic, arugula and other salad greens along with other root vegetables. They also go well with fruits including apples, oranges, lemons, pears, avocadoes and pomegranates. Additionally, beets pair nicely with goat cheese, feta cheese, blue cheese, butter, nuts, sunflower seeds and pumpkin seeds, to name just a few ingredients.
Health and Nutrition: Beets and their greens are packed with fiber, calcium, iron and vitamins A, C, and K to name a few. The greens have a higher content of iron compared to spinach. In natural healing circles, beets are known for their ability to purify the blood and the liver. Their iron content, though not terribly high, is of the highest and finest quality making it an excellent blood building food. These colorful root vegetables also contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.
