Beets are sweet root vegetables. Both the root and leaves are edible. Comes in red, pink, yellow/orange, and red/white bulls-eye.
Separate the tops from the root, and store both in an unsealed bag in the vegetable drawer of your fridge. Separating the parts makes both last longer.
Pickling beets are a famous way to store them. Simply in Season has a good recipe, or try your own and let us know how it goes!
Beets are tasty chopped and roasted with olive oil (425°F for about 40 minutes, flipping once). Cool them and keep in the fridge for a quick salad topping or eat warm as a side!
The skin is edible, but if you want to remove it, you can either 1) peel the beet like a potato, or 2) boil them until you can pierce them with a fork. Let cool, then slip the skins off with your hands.
Beets are related to chard and spinach, so use the greens as you would those two.
- Beet and Beet Green Risotto
- Beet Hummus
- Shred and put in a salad!
- Pickle ’em!