Beets 

You may have sworn off beets after being force-fed the canned variety as a child, but many people are rediscovering the versatility and nutrition of fresh beets.

Beets are high in vitamins A and C, carotenes, and minerals such as calcium and iron if you eat the greens. Fresh beets are available throughout most of the growing season and can be stored for up to 3 months under proper storage conditions.

To store beets in the refrigerator, trim leaves 2-3 inches above the root crown and place in a plastic bag in the hydrator. Beet greens should be eaten as soon as possible—they can be used in any recipe calling for spinach, chard or other mild greens.

Beets can be grated into any salad, cubed into soups or stews, steamed and served at room temperature with a vinaigrette, or roasted at 350 degrees for 1-2 hours.

Recipes

Red Beet Salad - Dog Hollow Farm

  • 1 1/2 cups chopped beets
  • 1 1/2 cups chopped potatoes
  • 1 1/2 cups finely chopped dill pickles
  • 1/2 cup finely chopped raw onion
  • 1/2 cup fresh dill
  • 2 tablespoons sauerkraut juice (or mild vinegar)
  • 1 clove minced garlic

Simmer beets and potatoes for 10 minutes until tender but not mushy. Allow mixture to cool. Combine remaining ingredients and toss with beets and potatoes. Refrigerate—this salad marinates as it chills.

Moen Creek Pickled Beets - Sunporch Cafe

  • 4 pounds beets
  • 3 cups thinly sliced onions
  • 2 1/2 cups cider vinegar
  • 1 1/2 cups sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 3 sticks cinnamon, broken
  • 1 teaspoon salt

Scrub beets with a brush and trim tops, leaving 2 inches of stems and roots. Cover with water, heat to boiling and cook until tender--anywhere from 20-45 minutes depending on the size of the beets. Drain beets and cool in a cold water bath. When cool enough to handle, peel and remove stems. Beets can be left whole (if smaller than a golfball), quartered or sliced.

Combine remaining ingredients in a large pot with 1 1/2 cups water. Bring to a boil, reduce heat, and simmer 5 minutes. Add beets and heat through. Remove cinnamon sticks before chilling in juice. Pickled beets can be stored in the refrigerator for several weeks. Makes 4 pints.

Beet Chocolate Cake - Zephyr Community Farm

  • 2 cups sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 3-4 ounces unsweetened chocolate
  • 4 eggs
  • 3 cups shredded beets

Combine dry ingredients and sift or mix well together. Melt chocolate over very low heat or in a double boiler. Allow chocolate to cool, then mix thoroughly with eggs and oil. Combine equal parts flour mixture with chocolate mixture, alternating with beets until all are mixed together. Pour into 2 greased 9-inch cake pans and bake at 325 degrees for 40-50 minutes, or until fork can be removed from the center cleanly. Frost if desired. Makes ten servings.

Beet and Daikon Slaw - Drumlin Community Farm

  • 1 yellow beet
  • 1 red beet
  • 1 six-inch daikon radish
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons canola oil
  • 1 teaspoon unsalted rice vinegar
  • 1 teaspoon salt

Peel beets and radish, and cut into 1/8-inch matchsticks. Combine all ingredients in non-reactive bowl. Makes 2-4 servings.