An earthy and sweet root vegetable with a vibrant color!
Season: June - November
Storage and Preparation
Beets can be eaten raw, roasted, pickled, steamed, boiled, or air fried. Beet greens are also delicious and can be cooked like swiss chard or kale. Beets are an excellent addition to salads or served as a sweet or savory side dish. Before preparing the beets, rinse under cool running water, scrubbing thoroughly until dirt is washed off. Peels are edible but can be removed if desired. For longer term storage, remove greens and store beets in a plastic bag for up to a month.
Nutrition
Beets are rich in antioxidants that reduce inflammation and improve cardiovascular health. Beets also contain fiber, vitamins, and minerals that help control blood pressure and blood sugar levels while increasing your energy!
Beet Recipes
Balsamic Roasted Beets
Ingredients:
- 3 beets peeled & diced (~3 cups)
- 1 Tbsp olive oil
- ½ tsp sea salt
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey or maple syrup
Instructions:
- Preheat oven to 425ºF and grease a large baking sheet or dish.
- Peel and cut 3 beets into ½ inch cubes. Toss beet cubes with 1 Tbsp olive oil and ½ tsp sea salt.
- Spread beets onto the greased baking sheet in an even layer. Bake in a preheated oven for 20-30 minutes or until the beets are soft, stirring once halfway through.
- While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
- After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/balsamic vinegar mixture over the beets on the baking sheet.
- Stir until all the beets are evenly coated.
- Return to the oven for 10 minutes (until the balsamic/honey mixture coats the beets), stirring once halfway through.
- Remove from the oven and serve warm or store and serve later over a salad.
Refrigerator Pickled Beets
Ingredients:
- 4 medium-roasted beets, cooled, peeled, and sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 tsp Kosher salt
- ¼ tsp dry group mustard
- 5 whole black peppercorns (optional)
Instructions:
- Roast the beets: Preheat the oven to 400ºF with the rack in the middle position. Line a rimmed baking sheet with foil. Rinse and scrub the beets thoroughly before wrapping each beet loosely with aluminum foil. Transfer to the prepped baking sheet and roast in the oven for 1 hour. Let cool for 15 minutes before trimming the stems and root ends. The skin should rub off easily.
- Brine: Bring the vinegar, water, sugar, and dry mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool.
- Add peppercorns and beets to a clean glass jar with a tight-fitting lid. A 1-liter-sized jar works well for this recipe. Pour the brine in, covering all the beets.
- Cover and set aside for several hours (or up to 24 hours), then transfer to the refrigerator.