Washing, Storing + Shelf Life

Washing

Rub the beets in a bowl of water, and then rinse off excess dirt. If using the tops, wash them in a bowl of water until the water runs clear. Dry before storing. Wash the greens on the beet tops as you would any other greens.

Storing

Store beets in a closed container in the fridge. Always cut the leaves off before storing, leaving about an inch of stem attached.  Store stems in a separate container.

Shelf Life

The stems can last a few days, when refrigerated.  Whole, raw beets can last up to three weeks.  Cooked beets can last up to a week.

Flavor profile

Sweet • Earthy

Red beets will give the richest sweet taste, with other colored beets varying in sweetness, so experiment to find your favorite.

Nutrients

Folate • Manganese • Potassium • Copper • Fiber • Magnesium • Phosphorus • Vitamin C • Iron • Vitamin B6

• Heart Helper

• Age-Defier

• Inflammation Attacker

• Detox Endorser

Gut + Colon Guardian

Different Ways to Cut

Slicing

  1. Cut away the stem, leaving about one inch intact for gripping.
  2. Peel the beet with a vegetable peeler.
  3. To slice with a mandolin, hold the stem and slide across the blade to your desired width.
  4. If you don't have a mandolin, you can use your knife.
  5. Cut off the end of the beet and then slice in half lengthwise.
  6. Lay each half on its flat side and slice across to your preferred width.

Tricks to Know

Easy Peeling

If cooking beets whole, leave the skin on while they cook.  Once cooked, wait for them to cool enough to handle with your hands, and rub with a paper towel.  The skin should come off easily.  If it doesn’t, they need a bit more time to cook. If you are going to be using them raw, you can just use a vegetable peeler to remove the skin. Or if you are going to be shocking them just use your hands and take them off in the water.

How to Tell if They're Done

Use a pointed object to puncture the beets.  Some use a fork, but this will poke a bunch of holes in the beets. A great alternative is a skewer, or even a toothpick (for the smaller beets) as long as you can reach their centers.  If you can get to the center without any resistance, it's cooked!

No Bleeding Colors

Adding raw, red beets to lighter foods is like putting a red sock into a load of white laundry. The color spreads and mixes with other food, giving it all a reddish tint.  And while it's a great accompaniment to a dish, you don't want it to take over.  So, to prevent bleeding, place sliced, raw beets in a bowl of water and mix with your hands.  Then drain and repeat until the water is almost clear.


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