Discover easy ways to add bold, beautiful beets to salads & sides alike
Best to buy
Available all year long, beets are best from June through December.
Cut & clean
Cut off the green tops (leave an inch of stem to prevent bleeding and flavor loss) and
Beets are an excellent source of folic acid
and a good source of potassium and vitamin C.
The whole beet
Wrap clean beets in foil and bake in the oven until soft (45 minutes to 1 1/2 hours) at
400°F (200°C). Cool slightly and peel off skins, then slice and salt and pepper to
taste. Add a vinaigrette and sliced onions for
a delicious salad.
Preparation, uses, and tips
Beets are best when cooked whole, to retain the flavor, color, and nutrients. To prepare
beets, cut off the green tops, leaving an inch of the stem to prevent bleeding and flavor
loss. Scrub beets, wrap them in foil, and bake for 45 minutes to 1 1/2 hours, depending on
their size, at 400°F (200°C). Let them cool slightly and then peel the skins off.
Baby beets can be steamed whole for about 30 minutes, then peeled and sliced. Beet leaves have
a rich flavor resembling that of spinach. If
they are crisp and bright green, they can be steamed or braised with onions and garlic in a little olive oil.
Beets come in several varieties, from the characteristic deep crimson to gold, white, and
the fanciful chioggia, that shows its alternating red and white rings when cut horizontally.
Beet sizes range from large marbles to cylinders to the size of baseballs. Baby (bunched)
beets are more tender than regular beets and require less time to cook.
Beets (root, raw), 1 cup (135g)
Total Fat: 0.23g
*Excellent source of: Folate (148mcg)
*Good source of: Potassium (442mg), and Vitamin C (6.6mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily