If you head to the farmer’s market this weekend you might be able to find some gorgeous ruby red root veggies! Let’s talk about how to use beets.
Beets are typically harvested in July through September in Wisconsin.
Beets are an excellent source of folate (which is used in your body partly to make DNA and other genetic material), and a good source of fiber, vitamin C, and potassium. Beet greens are edible, too, and are high in vitamin A, vitamin C, potassium, and other minerals.
How to Select:
Medium-sized beets are a good choice (overgrown ones are more fibrous), and if the greens are attached, their freshness can indicate whether the whole vegetable is fresh.
How to Store:
If the greens are attached, you should remove them before storage. The greens can be stored loosely wrapped in paper towel in the fridge and used within a few days. The roots can be stored in an open produce bag in the refrigerator for a month or more.
How to Prepare:
Pickled and canned beets—you either love or hate ‘em. Any way you make them, be sure to scrub them well before preparing. Small beets have tender, edible skin but larger beets’ skin can be tough and removed before eating. Raw beets work as an addition to slaws or relishes. If you grew up on boiled beets, consider upgrading your beet culinary repertoire by roasting, grilling, or transforming them into beet chips. Roasting beets brings out their sweetness and makes for simple, satisfying side dishes.
Recipe: Grilled Beets
If you haven’t had grilled beets yet—you’re missing out! These crispy, caramelized slices make great toppings for burgers or sides for steaks and chicken:
- Fire up the grill while you peel and slice beets ¼ inch thick.
- Drizzle the slices with oil, then season with salt and pepper.
- Grill over medium heat for 8-10 minutes on each side, until soft and lightly charred.
If meatless Mondays are a thing in your house (they are a great thing!), you’ll want to keep that grill going for Beet Burgers with Dates and Ginger, or Beet Burgers with Garlic and Rosemary in How to grill Everything by Mark Bittman, available at the Hudson Public Library.
What about you?
Raw, boiled, canned, roasted, or grilled–what’s your favorite way to eat a beet? Head over to our Facebook page to share your thoughts.
Want to see more local, fresh produce in your fridge? Consider becoming an owner of the Hudson Grocery Cooperative—which will be a locally-owned, full-service grocery store that offers diverse food and product choices including organic, sustainable and regionally sourced options for our community.
Image and recipe credit: Welcome to the Table
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