Quick Cooking Tips for Beets

Sweet and earthy, beets are loaded with nutrients and add a pop of color to any meal. Available in traditional red, yellow, striped, white, and more, beets offer variety in flavor and color.   And don’t discard the greens; beets join spinach, Swiss chard, and quinoa as a member of the Amaranth family; beet greens hold more nutritional value than the taproot and can be steamed, sauteed and added to soups. Beets and beet greens can be eaten raw or cooked.  They also store well and can be canned and frozen.  Try our recipe for Beet Hummus for a sensory celebration.  The light, creamy texture, delicious bright taste, and whimsical pink color makes Beet Hummus a great addition to vegetable platters and wraps.

VT Fresh Quick Cooking Tips

• Scrub clean. Peeling is recommended but not necessary.
• Grate raw into any salad.
• Best when cooked until tender.
• For roasting, cut off ends, then cut into cubes or wedges, toss with olive oil and seasoning.  Roast at 375° for 30-40 minutes until they can be pierced with a fork.
• Steam beets and top with goat cheese and drizzle with olive oil and balsamic vinegar to make a great dish.
• Tip: To remove skins, cook and let cool.  Peel skins with your hands.
• Storage: Remove greens, do not wash, store in a sealed container or bag in crisper drawer of refrigerator.