Beets

This week’s CSA box included a bunch of beets. A year ago I would have been disappointed at the sight of them. They would have sat in my fridge for a week and then headed directly to the garbage. But now I’m giddy with excitement that beets are back in season. Beets just have bad rap. If you give them a chance you will learn that not only are they super nutritious — loaded with nutrients and phytochemicals — they have a wonderfully earthy flavor and add a gorgeous splash of color to any dish. While red beets are most common, at the farmer’s market you can find golden, white, and candy-striped (Chioggia) varieties too. Before heading to the market, remember: bring home the stems and leafy greens! They are edible and make a great sautéed side dish. Plus you get two veggies for the price of one.

• How to pick: Choose beets with firm, unblemished skin and avoid the very large ones as they tend to have tough, woody cores. The stems of beets should be crisp and colorful.
• How to store: Cut off the greens and store separately in a perforated bag. They don’t last as long as the beets, a few days, so eat them first. Store the beets in the fridge for up to a week. After that, their sugars will begin to turn to starch.
• How to prepare: Beets can be eaten raw, roasted, and sautéed but I highly recommend roasting them. And if you don’t want your hands to turn red while handling the beets, wear gloves as they “bleed”.
• Recipe Ideas: Sauteed Beet Greens; Roasted Beet Pasta

Tagged as: beet, Pick of the Week