Beets


Red Beets

General Information

Red beets are one of my favorite vegetables, but they are also the most often maligned. It seems people either love them or hate them - and both camps are rather passionate. I am surprised at the number of people who don't like them, considering their high sugar content compared to other vegetables. You can even use the greens. The plant is the same genus and species as chard. Varieties were selected over time so that the ones we plant for red beets optimize root formation, while the ones we plant for chard never produce a large root but larger more prolific leaves instead. For more information on how to use chard see the chard page.



Storage Information

To store roots, cut off the greens (if they are still attached) about 1 inch above the root crown. Beets will store a long time in a plastic bag in your refrigerator (up to several months).



Cooking Suggestions

Don't peel your beets before cooking, but make sure they are cleaned with a vegetable brush under water. The skins are edible and, even if you don't want to eat them, they slip right off after they are cooked.


To boil leave the stem and root on and place in boiling water for about 1 hour until fork pierces them easily. Once cool enough to handle, cut off stem and root and rub off skins.


To bake, cut off stems but not roots and bake at 350 for 1-2 hours until easily pierced with a fork. When cool enough to handle, rub off skins and cut off root.


In a pressure cook. Cook beets whole on high pressure from 10-20 minutes depending on size.


Eat beets cooked with a little butter and salt as a side dish.


Add cooked chilled beets to a tossed salad.


Use raw grated beets in a tossed salad.



Recipes

Baked Beets with Yogurt and Chives


Beet and Mushroom Curry


Beet Chips


Beet Citrus and Avocado Salad


Beet and Beet Green Gratin


Beet and Tomato Salad


Beet Burgers


Beet Potato and Walnut Salad


**Beet Salad**


Beets on the Grill


Beets with Mint and Yogurt


Boiled Beets and Beet Greens with a Horseradish Dressing


Braised Beets with Orange and Pecans


Celeriac and Beet Salad


Chilled Beet and Buttermilk Soup


**Gina's Grate Raw Beet Salad**


Grilled Beets with Dilled Cucumbers


**Hillwood Museum Borscht**


Maple Glazed Carrots and Beets


**Pickled Red Beets**


Pink Egg Salad


Potato Beet Salad


Pureed Beet Salad


Quick Beet Greens or Chard


Quinoa Tabbouleh


Roasted Beet Crostini


Roasted Beets with Balsamic Glaze


Rutabaga Stew


Salad with Roasted Beets


Sesame Beets


Shaved Beets with Orange


Simmered Beet Greens with Roasted Beets, Lemon and Yogurt


Sweet Red Pepper Beet Soup


Teriyaki Beets


Whole Beet Borscht