These firm root vegetables are in their prime from June to October and there’s many different ways to incorporate them into your meals. A salad with shredded beets for a kick of colour or sautéed beet greens – the most nutritious part of the beet!
How To Pick Beets:
Look for firm beets with a regular-shaped root. If the root is oddly shaped it may mean the beet struggled to grow and could be bitter and tough. The beet tops should be a nice green and not yellow or wilting. The beet itself should be firm to the touch. Also keep in mind that the small to medium beets can be more tender than the large ones and will cook quickly.
Beets come in the traditional red colour but also yellow (especially nice if you don’t like staining your hands) and a really cool candy cane striped variety…very fun for topping on a salad.
How To Store Beets:
Snip off the greens, and store them separately (leaving about an inch of the stem) so that the moisture and nutrients aren’t drained from the beets. As a side, beet greens are great in a salad or sautéed with a little olive oil, salt and pepper.