Candy Beets              Golden Beets             White Beets

Description

The beet is the fleshy root of the a plant believed to have originated in North Africa.

Beets can be more or less fleshy and have a thin, smooth skin. The flesh is usually deep red but can also be white, The edible leaves are quite colorful and curly. There are several varieties of beet, including fodder beet used to feed livestock, and the sugar beet, which is processed to make sugar and alcohol.

Uses

Pack Sizes

Buying

Choose firm, smooth-skinned beets with a deep red color and no signs of spots or bruises. To ensure even cooking, look for beets of a similar size, avoid those that are very large  or elongated as they may be fibrous.

Nutritional Information

Beets are an excellent source of potassium and vitamin A and a good source of vitamin C, magnesium and riboflavin; they also contain iron, copper, calcium, thiamine, vitamin B6, folic acid, zinc and niacin.

Serving Ideas

Beets can be eaten raw, cooked, canned or pickled. Raw, they can be peeled, sliced, or grated and seasoned as desired.  Cooked beets can be eaten warm or cold; they are often served with vinaigrette or added to salads. The leaves are delicious cooked and can be prepared much like spinach or Swiss chard.

Storing

Fresh beets that still have their roots and their leaves will keep for 2 to 4 weeks in the refrigerator. Stored in soil or in a cellar, they will keep longer, but have tendency to harden if left for to long.

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