Date: December 11, 2016
Beets are a classic root vegetable with edible leafy green tops. Store refrigerated in plastic bags with roots and greens intact. To cook, leave the stems and roots half an inch long, scrub them clean. They can be roasted, steamed or sautéed. May require peeling depending on size. The greens are wonderful in a salad or lightly cooked. Beets pair well with cheese, bacon, apples, fennel, citrus, potatoes, shallots, vinegar, walnuts, smoked and cured fish. Beets will keep, refrigerated, for up to a week or longer if their tops are removed. We grow three varieties of beets: Chioggia, golden and red.
Chioggia beets are an heirloom variety with concentric rings of red and white flesh, they have a sweet, earthy flavor.
Golden beets tend to be sweeter and more mild than red. The root is pale orange with golden-orange flesh.
Red Beets have a pale brown skin and deep-red flesh that can stain. They are delicious roasted with garlic and rosemary.