Fruit and Vegetable Guide
Summer, Autumn, Winter
Description: Beets are a root crop with round red or gold flesh. Beet leaves are also edible.
Selection: Choose beets with tops attached. Bunches with beets of similar size will cook more evenly. Very large beets are sometimes woody and tough; those that are about 2 inches in diameter are just right.
Storage and handling: Remove the leaves and treat them like other greens. Store beets in a plastic bag in the refrigerator crisper drawer for 2-3 weeks, or in a root cellar. Before eating, scrub with a brush, remove dangling roots and all but an inch or so of the tops.
Preparation: Boil for 20-30 minutes, drain, cool and peel. Microwave 1 pound of whole 2-inch beets by placing in covered dish with 1⁄4 cup water and cooking 10-11 minutes. Pressure-cook for 12-20 minutes, depending on size. Skins will slip off easily after cooking. Sauté peeled, shredded beets, covered, for 10 minutes.
Serving suggestions: Peel and shred raw beets for use in salads
Nutrients: Vitamin C, folate; potassium; fiber.
1 lb raw = 4 cups
© 2011 Mennonite Central Committee