Cut off the stems and green tops, leaving up to 1” of stem on the beet bulb. Refrigerate the greens in a closed bag until you steam or stirfry them for dinner. Store your beet bulbs with the root tips attached in a bag in your fridge’s crisper drawer: they’ll keep for weeks, if not months.
Raw beets can be grated, peeled or diced and added to your salad.
To cook beets:
1. Scrub and peel the bulb, and cut off the root tips.
2. Cut into bite-sized pieces. Bake in a covered roasting pan with 1 cup water or broth at 400-degrees for 45-60 minutes, depending on the size of the beets. Or boil until they can be easily pierced.
3. Drain and season with butter, salt and pepper; with cream and chopped fresh herbs; or a vinaigrette.
More beet recipes:
- beet tahini dip (beautiful and easy … peel the beets before cooking to make it even easier) (thanks to CSA member Jessica for sharing this one!)
- pickled beets (the “sweet blend” option is delicious)
- lacto-fermented beet sauerkraut (Holly also offers hands-on fermentation workshops: peruse her website for details)