[vc_row][vc_column width=”2/3″][ctitle title=”Beets” color=”#6d1812″ background=”#fff”][vc_row_inner][vc_column_inner width=”1/2″][vc_toggle title=”Prep and Storage” open=”true” color=”green”]• Cut off stems one inch from the crown.
• Refrigerate the unwashed beet roots.
• Summer beets will stay in good condition for 2-3 weeks.
• Wash and spin greens and place in a plastic bag in the refrigerator.
• Greens are best when eaten within 3 days.[/vc_toggle][vc_toggle title=”Culinary Tips” open=”true” color=”green”]Raw beets can be grated into a salad.
Scrub the beet clean, no need to peel.
Bake the beets to enhance their natural sweetness.
Slice the washed and unpeeled beets into ¼ inch thick slices. Arrange slices on a lightly oiled baking pan and season with thyme or tarragon. Add a small amount of water or apple juice and cover with foil. Put in 350° oven for 25 minutes until fork-tender.
Beets can also steamed and boiled. Scrub beets clean but leave skins on until after cooking to minimize color and flavor loss. Run whole, cooked beets under cold water and rub off the skins. 1 ½ inch beets take 30 minutes to cook in steam and 15-20 minutes in boiling water. Serve whole, sliced or grated.
Toss grated beets with grated carrots, apples, oil and vinegar dressing. A touch of plain yogurt makes for a wonderful color transformation.
The greens can be steamed, sautéd, and mixed with pasta with cheese.[/vc_toggle][/vc_column_inner][vc_column_inner width=”1/2″][vc_toggle title=”Favorite Recipes” open=”true” color=”green”]Beet-and-Apple Salad
Beet Green Sauté[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/3″][vc_widget_sidebar sidebar_id=”sidebar-7″][/vc_column][/vc_row]