Beets
We grow the following varieties:
Red
Golden
Chioggia (candy cane striped)
Description
This earthy, sweet root vegetable comes in many different varieties from red, pink stripes (chioggia), and golden, as well as a range of sizes. Both the root and leaves are edible, making them versatile ingredients in dishes both raw and cooked. We like to keep beets on hand for juices, salads, or roasted in the oven combined with whatever other veggies we have in our fridge at the time. This beautifully hued vegetable is so sweet when cooked, making them just as natural of an entree as for dessert. They are also fabulous pickled and canned.
Nutrition
Beets contain high amounts of boron, deeming the red luscious root a natural aphrodisiac. Beets are also high in potassium, magnesium, fiber, phosphorus, iron, folic acid, beta-carotene, beta-cyanine, and vitamins A, B and C. Vitamin B is beneficial to the new growth of cells, and ideal for women who are pregnant. The high amounts of iron found in beets help replenish iron lost in pregnant or nursing mothers. Beets are wonderful for cleansing the body. This miracle plant works to purify the blood, helps prevent various forms of cancer, and acts as a tonic for the liver. Beets also boost your mental health by lowering blood pressure and relaxing the mind through the release of tryptophan into the body. Need an energy boost? Look no further. Although beets have high sugar content, the sugar is released into your system gradually, providing long-lasting effects.
Storage Tips
When storing your beets be sure to cut the bulbous roots from the stalk before storing; place the leaves and stalks in a perforated plastic bag in the crisper. The beetroots can be stored loose in the crisper.
Use
When preparing beets you may want to wear gloves, as the color will stain your hands. If a recipe calls for cooked beets, we prefer roasting them to concentrate their flavor but boiling works too. Leave the skin on; it prevents the juices from bleeding out, and they slip right off after cooking. To remove grit from leaves, agitate them in a bowl of cold water, remove leaves, then pat dry. Leaves can be cooked like spinach.
