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Cut off greens leaving 1-2 inches at base. Store beets and greens separately. Greens are highly perishable so eat them right away or store in plastic in the fridge for up to 2 days. The beets themselves last up to 3 weeks if stored in a perforated plastic bag in the fridge. Once cooked, beets last up to a week in the fridge.
Preparation Tip: Wash carefully. Best to cook beets whole to keep their intense crimson colour. Beets can be steamed, boiled, baked, or roasted. The easiest way to prepare beets is to wrap in foil and cook at 375 F until tender, or roast them on a baking sheet. A fast method is to grate raw beets and sauté them for about a minute, or just keep them raw and toss the gratings on a salad.
Did you know... When boiling, you can help beets keep their color by adding 2 tablespoons of lemon juice or vinegar to the cooking water.
They can be harvested any time during their growth cycle.
Culinary Compatibility: Fresh herbs, buttermilk, yogurt, sour cream, mustard, horseradish, salty cheeses, citrus, and vinegars.
Health Information: Two cooked beets have 44 calories and provide 36% of the recommended daily intake of folate. A source of potassium, vitamin C, calcium, vitamin B6, folate, riboflavin, thiamine and iron.
Beets have the highest sugar content of any vegetable.