There are many varieties of beets including red beets, golden beets, Chioggia beets and white beets. Red beets are a deep red-purple color and are one of the most common types. Golden beets are sweeter than red. Chioggia beets have red and white rings on the inside. White beets are white or a pale yellow color.
Choose beets that are firm with smooth skins. Beets should be free from damaged spots. The smaller the beet is, the more tender the texture will be. If the beet leaves are still attached and you plan on using them, make sure they are green in color and are not wilted, damaged or discolored.
If removing the leaves, cut the stems leaving about an inch of the stems still attached to the beet. Store leaves separately in a plastic bag in the refrigerator and use within two to three days. Store the beet roots in a plastic bag in refrigerator for up to three weeks.
Beets contain Vitamin C, which helps heal cuts and wounds. It is also a good source of fiber, which helps to maintain bowel function. Beets also contain folate, which is needed to form genetic material, make blood cells and is important in preventing neural tube defects in newborns.
- Bake beets and serve as a side
- Add chopped beets to brown rice
- Add beet greens to a salad
- Sauté chopped beet greens with olive oil and garlic
- Add beets to a stir-fry
- Add cooked and chopped beets to a salad
Download Handouts & Recipe Cards
Check out these handouts and recipe cards. You can download and print these resources to use in your educational programs. The first page of each handout has general information about the produce item. The second page includes different recipe options. Recipe cards print 4 recipes per page. The first page includes the photo of the recipe and the second page includes ingredients and directions.