How to Store
Beets have a root attached to broad leaves, and both are tasty vegetables. Store unwashed beet roots in a plastic bag in the refrigerator for up to 3 weeks. If the beet greens are still attached, cut off, leaving about 1 inch of stems attached to the beet root. Store unwashed greens in a separate bag in the refrigerator and use within 4 days.
How to Clean
Wait to clean beets until just before using. Clean beet roots well with a vegetable scrubber under cool, running water. Peeling beet roots is optional. Clean beet greens by immersing or swishing them in a bowl of clean, cool water for a few minutes to help loosen any soil attached. Make sure to rinse all the leaves well with cool, running water. To remove excess moisture, use a salad spinner or blot with paper towels.
Five Tips for How to Use
- Beet cake – Make cake or muffins for a personal-sized, grab-and-go treat.
- Beet salad – Add roasted, boiled, canned, or pickled beets to your salad. They go well with berries, citrus fruit, goat cheese, and nuts or seeds.
- Roasted beets – Roast with olive oil, salt, and pepper. Finish with a balsamic glaze, fresh herbs, or goat cheese. Try adding in other vegetables, like winter squash and parsnips.
- Sautéed beet greens – The leafy tops of beets make a delicious side dish. Or, try sautéing them with other vegetables and adding to pasta.
- Shredded beet salad – Shred beets, carrots, and apples; mix with herbs and a vinaigrette for a side salad.
Roasted Beet and Chickpea Salad
Serves: 4
Ingredients:
- 3 medium beets
- 1-3 garlic cloves
- 3 tablespoons olive oil, divided
- 1 sprig rosemary (optional)
- Salt and pepper, to taste
- 1½ cups chickpeas (15.5-oz. can, drained)
- ½ red onion, sliced
- ½ cup roughly chopped dill pickles
- ½ lemon, juiced
- ¼ cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh herbs (optional)
Instructions:
- Preheat the oven to 350° F.
- Peel and roughly chop the garlic. Scrub the beets well, trim off the tops, and cut the root into bite-size pieces.
- Add beets, garlic, and rosemary to baking sheet. Drizzle with 1 tablespoon olive oil, salt, and pepper. Roast about 20 minutes, or until tender.
- Mince the roasted garlic.
- In a large bowl, combine the beets, garlic, chickpeas, sliced red onion, pickles, lemon juice, and remaining 2 tablespoons olive oil. Season with salt and pepper and mix well.
- Sprinkle with cheese and fresh herbs and serve.
Tip:
- If you do not want to eat the beet skin, wrap the beets in foil and roast them whole. They are done when you can easily pierce them with a knife. Cool enough to handle, then rub off the skin with a paper towel.
