Time to get up-beet
Time to get up-beet
Are you enjoying eating in season with us on our farm? We’re excited to highlight the next root vegetable Beetroot (Beta vulgaris) which is in the same botanical family as spinach & swiss chard. Beets are showing up everywhere and for good reason. Their brilliant colors, earthy flavors and powerhouse nutrition may help you to… Read More »
Are you enjoying eating in season with us on our farm? We’re excited to highlight the next root vegetable Beetroot (Beta vulgaris) which is in the same botanical family as spinach & swiss chard. Beets are showing up everywhere and for good reason. Their brilliant colors, earthy flavors and powerhouse nutrition may help you to not miss a beet while they are in season. A good source of vitamins and minerals, high in fiber and low in calories the beet contains betalains, a natural plant pigment that gives beets their color. Some experts feel that these betalains may provide antioxidant & anti-inflammatory properties when consumed. We simply love beets as they are easy to grow, are entirely edible and easily add flavor and nutrition to dishes.
Beets are planted directly in the ground in the Spring in well drained soil that receives full sun. Beets are a cool season crop so you may see us planting them as early as April or May, as they can tolerate frost, and we typically harvest them from August through November. We utilize high tunnels on our farm which allows us to continue growing & harvesting beets oftentimes late into the year. We grow several varieties of beets including red, golden & purple and you will see them growing next to other itsy bitsy companion plants of lettuces and radishes.
Beets make it easy to eat a rainbow every day and can be grated raw into smoothies & juices, added raw or cooked to hummus & healthy dips,
or in salads or slaws. They taste great pickled, steamed, air fried or roasted and the entire plant is edible. Not only can you enjoy the beetroot, the beet tops are worth keeping for sautéed greens or may be frozen and used in smoothies. We love that this veggie gives us the opportunity for zero waste and taste great in so many dishes.
Our culinary & education specialist offers these tips when bringing beets home. Remove the greens or the tops from the root to prevent the greens from taking moisture from the vegetable. Use the greens in salads, soups, smoothies or any way you would use other greens, however, keep in mind that it’s best to consume in a few days. Storing them in paper towels in a plastic bag in your refrigerator works best or you may chop and freeze them and add them to soups, stews or smoothies when needed.
The beet root should be kept in your refrigerator where it may last for up to one week or longer. Roasting your beets will prolong storage time and make it easy to add them to meals during the week. You may roast the beets by wrapping them individually in foil set on a baking sheet in a 400 degree oven for 35-45 minutes, until fork tender. Or you may slice them into cubes and roast them with extra virgin olive oil for 25 minutes in a 400 degree oven. Or you may want making beet chips by slicing them paper thin, spritzing with oil or light cooking spray, adding a pinch of salt and pepper and then roasting them in a 400 degree oven for 15 minutes or until crispy. Try making an easy pickled beet recipe by boiling, pressure cooking or roasting beets (skins on or off) slicing them and adding brine to cover. Preserving the beets in this method will allow them to keep for up to one month. Get the pickled beets recipe here.
Either way you slice it, beets are an easy way for you to increase your intake of daily fruits and vegetables and just can’t be beet!
Best wishes from our farm kitchen to yours! xo
