Care & Storage:
Store beets in the refrigerator in a plastic bag to prevent them from drying out. Beets will keep for months this way, and even if they start sprouting wee stems if you’ve stored them a long time, they’ll still be great for eating!
Easy Prep Ideas:
Our beets are fresh and very tender, and you don’t even need to peel them! They can be eaten raw, grated or cubed, in salads, and make a wonderful addition to soups, stews, and other vegetable dishes. They can be cooked in a variety of ways - bake them at 350 degrees until easily pierceable with a fork (may take an hour or more, depending on size), or slice them and lightly coat with vegetable oil and roast until tender. Slice them thinly and steam until fork-tender, then serve hot, or at room temperature, either plain or with a nice vinaigrette.
Beets can really divide people. If you’re a ‘beet hater,’ please be brave and try them in some new ways! They’re so versatile, the chances are high you’ll find a recipe you like (like beet chocolate cake!).
You’ll also notice that we tend to grow ‘colored’ beets, but not so many solid red ones. That is because:
1. Red beets tend to stain everything…fingers, countertops, etc.
2. Colored beets tend to be sweeter and less ‘earthy’ in flavor than red beets.
You can use all beets the same way, regardless of their color.
The beets we grow here at the farm are our own variety, bred by Farmer Ike. We call them “NSO Rainbow Beets” because of the lovely variety of colors.
NSO Rainbow Beets