Beets are a root vegetable that grow quickly and have many different varieties from deep red, yellow or even white. Beets are not only delicious but a great source of potassium, magnesium, fiber and more.

Idaho beets are available from early July through October. You most likely won’t find them in grocery stores but they always at your local farmers markets and farm stands!

Beet Basics

What to Look For: Choose firm, rounded beets with smooth skins and no noticeable bruising. Fresh beets, sold in bunches, should have the greens attached and 1 to 2 inches of root end, which looks like a tail. Do not buy beets with wilted, browning leaves—the leafy greens indicate the freshness of the beets. If the greens have been trimmed, look for bunches with at least 2 inches of stem still attached.

How To Store: Cut the greens from the beets as soon as you get home, leaving 1 to 2 inches of stem attached. The beets will not spoil if left at cool room temperature for a few days, but they do best when refrigerated for up to 10 days. If they turn soft, discard them. Don’t toss the beet greens because they are packed full of nutrients. You can add them raw to vegetable juices or sauteed similarly to mustard greens and swiss chard. Beet greens should be washed and cooked on the day you buy them. They do not keep well, however if necessary, place them, unwashed, into a perforated plastic bag and refrigerated overnight.

beets and greens saladBeet Recipes