There’s a certain time in late fall when farmers wear the tell-tale pink hands of beet harvesting and washing. With nearly 10 vendors bringing these winter vegetables to the market on December 17th, you’ll be able to pick up these roots and enjoy their ruby color (which indicates they are high in phytonutrients called betalains). Beets have a distinctive, earthy flavor with an affinity for butter, olive oil, citrus, strong and salty cheese (locally made goat cheese!), and vinegars. At our market, you’ll find golden, chioggia, and Detroit dark red varieties of beets.
Purchasing: When selecting beets at the market, choose beets that are firm. Large beets are easier to clean and peel (good for recipes where beets are boiled or grated), and small beets can roasted whole (the skin can be rubbed off after roasting).
Storing: Beets prefer cold (32 – 40 degrees F) and very moist conditions (90 – 95% relative humidity). Minor blemishes are not a problem if the beets are not intended for long-term storage. In your refrigerator, store beets in sealed plastic bags in your crisp drawer.
Cooking and Eating: These roots are great shredded raw into a salad, giving crunch to our winter diet. They also can be roasted till tender, sweetening their flavor and adding depth.
Beet Chips An easy recipe to make a crunchy snack.
Beet, Cheddar and Apple Tarts Ingredients found at the market!
Beet and Goat Cheese Salad with Pistachios A unique presentation for a pretty salad.