Beets

Fun facts:

Beet varieties we grow: Touchstone Gold, Red Ace, Chioggia Guardsmark
Seasonality : Spring, Fall
Crop Origin: First grown on the Mediterranean coasts for the greens (once called Sea beets), then later cultivated for the root and the greens throughout Europe in the 15th century.
Health Benefits: There are many incredible health benefits of beets, including the detoxification in the body from the betalin compound, they prevent constipation as they are high in fiber, there are high levels of unique antioxidants and anti-inflammatory agents that may reduce to risk of cancer. Meanwhile, the beet root and the greens are a rich source of folate, vitamin A (important to eye health, growth, immunity, reproduction), vitamin K (blood clotting, and bone building), and a very good source of manganese, copper, and potassium.
Both the root and the greens are edible.
Beet juice has been used as a red dye since the 16th century.

Storage Information:

Temperature: 41F or below
Percent Humidity: 95% RH
Wash? unwashed
How to Store: store roots in perforated plastic bag
Where to Store: crisper drawer in fridge
Best Used By: 7-10 days
Maximum Storage: 1-3 months, maybe up to 5 months
Notes: beets store best without their greens. Trim tops down to 1-2 inches before storing.

How to freeze:
Remove tops, leaving 1/2-inch stem. Wash; cook until tender: small beets, 25-30 minutes; medium, 45-50 minutes. Cool, peel, slice or cube.

How to freeze beet greens:

Pick young, tender leaves. Wash thoroughly, cutting off woody stems. Blanch 2 minutes; avoid matting of leaves. Cool immediately in cold water, drain, package and freeze.

Best ways to prepare beet root: boil, juice, pickle, roast, steam

Best ways to prepare beet greens: boil, sauté

How to can beets:
From The Practical Produce Cookbook by Ray and Elsie Hoover

Cover with boiling water until skins slip easily. Can small beets whole; cut larger ones into uniform slices or dice them. Pack hot. Cover with boiling water, leaving 1 inch headspace. Add 1/2 tsp. salt to pints and 1 tsp. to quarts. Iodized or plain table salt may be used. Process in a pressure canner; pints 30 minutes and quarts 35 minutes. Process at 10 lbs. pressure for elevations up to 1000 feet about sea level.

How to pickle beets:

Ingredients:
1 gal. beets
2 qts. vinegar
2 cups water
6 cups sugar
1 tbsp. whole cloves
3 sticks cinnamon
2 tbsp. salt

Directions:
Choose smaller beets if they are to be left whole. Wash beets. Cook, unpeeled, until skins can be easily slipped off. Mix other ingredients and bring to a boil; simmer 15 minutes. Pack hot peeled beets into jars. Pour hot pickling solution over beets and cover with lids. Process in boiling water canner for 30 minutes. Yield: 7-8 pints.

Featured recipes :

GOLDEN BEET AND BUTTERMILK SOUP

From “Eating Locally”: This is one of the easiest soups imaginable and so inviting on a hot day. Made with golden beets, it is the color of lemon custard. Made with red beets, it is shocking pink, like borscht. The soup can be made up to a couple of days ahead.

1 pound golden beets (about 3 medium beets)

1 large clove garlic, sliced

3 cups buttermilk

¼ cup chopped fresh chives, or 2 Tbs chopped fresh dill, pluse more finely chopped for garnish

1 Tbs sherry vinegar or white wine vinegar, or more to taste

Kosher or sea salt

1. Preheat the oven to 375°F. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a baking dish, and add water to a depth of ¼ inch. Cover tightly and bake until a knife pierces them easily, 45-55 minutes. When cool enough to handle, peel the beets.

2. Cut the beets into quarters. Put the beets, garlic, and 1 ½ cups of the buttermilk in a blender and pureé until smooth. (You can use a food processor but the results will not be as smooth.) Add the remaining 1 ½ cups buttermilk, the dill, and the vinegar and pureé again. Season to taste with salt. Transfer to a covered container and chill well.

3. Taste before serving and adjust the seasoning. Serve in cups or bowls, garnishing each portion with a sprinkle of the chives.

CREAMY BEET AND TAHINI DIP

From “Eating Locally”: Anissa Helou, a Lebanese-born food writer living in London, makes this luscious dip for dinner parties. You can make it a day ahead, although you will probably need to adjust the lemon and salt before serving.

1 pound red beets (about 3 medium beets)

1 clove garlic, sliced

¼ cup tahini, stirred well to blend

3-4 Tbs fresh lemon juice, or to taste

Kosher or sea salt

Toasted pita wedges, Belgian endive spears, fennel wedges, or romaine hearts for dipping

1. Preheat the oven to 375°. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a baking dish, and add water to a depth of ¼ inch. Cover tightly and bake until a knife pierces them easily, 45-55 minutes. When cool enough to handle, peel the beets and cut into quarters.

2. Put the beets and garlic in a food processor and pureé until smooth. Transfer to a bowl and stir in the tahini. Add the lemon juice gradually. You may not need it all, or you may want a little more. The tahini requires a lot of lemon for balance. Season with salt.

3. Serve the dip with pita wedges or vegetables for dipping. It will keep, refrigerated, for up to one week.