Beets
Beets are root vegetables classified as tubers, meaning they store nutrients underground for the plant. They grow from small, round seeds that produce both a leafy top and an edible root. The root’s flavor is sweet and earthy, with red beets having a stronger, more robust taste, and yellow (or golden) beets being milder and slightly sweeter.
Both red and yellow beets get their color from natural pigments: betalains in red beets give the deep crimson hue, while yellow beets contain xanthophylls, which create their golden color. The greens are tender, slightly bitter, and pack a similar nutrient density to other leafy greens like chard or spinach.
Wash & Store
Separate Greens from Roots: Cleaning is easiest when they’re separated.
Greens: Submerge in water and spin dry in a salad spinner. Store in a bag with a paper towel to absorb moisture.
Roots: Scrub beets well and hand dry. Keep unwashed beets in a cool, dry place or in the fridge for longer storage.
How to Use Beet Roots
Steam: Use a steamer basket or place in a baking dish with a little water, cover with foil, and cook until a fork slides in easily. Once cool, peel under running water or rub with a paper towel—the skin should slip right off.
Roast: Coat whole beets with oil and salt for deeper caramelization. For faster cooking, peel, cut, season, and roast pieces.
Shred/Blend: Peel and shred raw into salads or blend cooked beets in dips and sauces.
Season/Marinate: Dress with oil, vinegar, or citrus. The flavor deepens as they sit, and they’ll last up to a week once cooked.
How to Use Beet Greens
Sauté with olive oil and garlic.
Beet greens can also be used in soups, or blended into smoothies.
Featured Recipes
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Beet Health Benefits
Nutrient Dense: Vitamins A, C, K; minerals like potassium, magnesium, iron.
Support Heart Health: Naturally occurring nitrates can help lower blood pressure.
Anti-Inflammatory: Rich in antioxidants, including betalains.
Digestive Support: High fiber promotes gut health.
Don’t Forget the Greens: Often more nutrient-dense than the roots, with calcium and vitamin K.
Beet Facts
Originally cultivated for their greens rather than roots.
Red beets’ deep hue comes from betalains, antioxidant-rich pigments.
Golden beets are milder, sweeter, and won’t bleed in salads.
Beet seeds are clusters; each cluster can grow multiple plants.
Beet juice has been used as a natural food dye, and even used to dye textiles.
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.
