Beets may seem like a difficult vegetable to incorporate into your meals, but they are actually quite easy to use! They’re also very high in folacin, a source of Vitamin C and potassium, and they’re fat-free too!
Firm, uniform beets free of cracks or blemishes. Attached leaves should be deep green and fresh looking.
Refrigerate unwashed with stem and root attached, covered for up to 1 week.
Rinse, remove greens leaving 5 cm (2″) of stem. To prevent colour loss, don’t slice or cut before cooking. Cool cooked beets before removing roots, stems and skin. Here’s an easy step by step via the Food Network that explains how to peel and juice beets.
Beets are a great and versatile vegetable that can be added to salads, soups, chutneys and more! Try a few of these recipes.
Orange Poppy Seed Dressing with Crisp Greens and Roasted Beets: This fresh and zippy salad dressing brings out the sweetness in the beets and oranges.
Beet Salad from our Half Your Plate On Campus Ambassador Cook Book: This salad is great to pack and bring to class for a quick lunch. Toss in some tuna for added protein.
Festive Mandarin and Beet Salad: This tasty salad will quickly become a holiday favourite for your family!
Beet and Squash Tarts: Share some love with these colourful tarts!