Table or garden beets (or salads from beet tops) are showing up on menu’s and recipe boards everywhere. If you haven’t tried them in a while, it may be time to give them another shot at becoming a favorite. Many “Super Food” lists contain beets because of their antioxidant properties, folate, fiber, potassium, vitamin A, and phosphorus content.
If you planted beets in your garden, they are ready to harvest after 40 – 60 days. Beets should be picked when they reach the desired size of 1 ½ to 2 ½ inches. Once reaching 3 inches or more they become tough and woody. After harvesting, store beets in an air-tight plastic bag in the refrigerator for up to several weeks. Stems should be cut to 1 to 2 inches before storing to prevent moisture from being drawn out of the root.
Beets are versatile – they can be eaten raw, steamed, roasted, microwaved, boiled, or pickled. Of the cooked options, steaming will allow you to maintain the most nutrients. To prepare beets, wash carefully without breaking the skin. Broken skin will allow the color and nutrients to escape. Cook with your choice of methods. Like a potato, doneness can be checked with a fork prick. After cooking, easily rub away the skin. To eat raw, scrub to clean, and grate or slice thinly. To store beets for a longer period, use tested food preservations methods, such as freezing or canning. Find those recommendations at http://ohioline.osu.edu/lines/food.html#FOODP and look for the Ohio State University Extension factsheets “Freezing Vegetables” or “Basics for Canning Vegetables”.
Try this recipe for a new snack:
Beet Crisps
1 pound of beets, trimmed and peeled
3 to 4 Tablespoons oil – canola or corn
Salt and pepper to taste
Preheat oven to 400 degrees. Lightly grease cooking sheets. Cut beets in half and then into thin slices. Cook in the oven 10 – 12 minutes, then flip and sprinkle with salt and pepper. Return to oven and cook until browned, about 10 additional minutes. Serve warm.
Source: Towne’s Harvest Garden.
Hopefully you will soon be joining the trendy beet craze too!
Sources:
University of Illinois Extension, Watch Your Garden Grow, http://urbanext.illinois.edu/veggies/beet.cfm.
Montana State University, Towne’s Harvest Garden, http://townesharvest.montana.edu/documents/Beets.pdf.
The Ohio State University, Farm to Health Series, http://localfoods.osu.edu/sites/d6-localfoods.web/files/Beets_0.pdf.
