- We grow several varieties of red beets as well as golden beets and the bullseye Chioggia beets.
- Beet & Parsnip Soup
- Roasted Beet Salad
- Goat Cheese, Roasted Beet & Walnut Tart
- Celeriac & Beet Salad
- Roasted Roots
- Roasted Potato, Kale and Beet Salad
- Balsamic Glazed Roasted Beets
- Beet and Basil Pancakes
- Beet & Pear Puree
- Chocolate Beet Cake
The refrigerator drawer is the perfect environment for roots. Keep them in a plastic bag to retain moisture. In large quantities, store beets in dark place that is 38-42 degrees F and 90 percent humidity. Common places that work well are a basement (away from the furnace), garage, root cellar, or a dark and cool closet or kitchen cupboard close to the floor.
Beets are very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.
- The beetroot is the taproot portion of the beet plant, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet.
- One of the earliest known benefits of the red beet is its use as an aphrodisiac during the Roman times. And it wasn’t all folklore, as it has been found to contain high amounts of boron, which is directly related to the production of human sex hormones.
- In many cultures the belief persists that if a man and a woman eat from the same beet, then they will fall in love.
- If you boil beets in water and then massage the cooled down water into your scalp each night, it is said to be an effective cure for dandruff.
- Beets are a traditional food eaten at Rosh Hashanah, the Jewish New Year.