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Beets

BEETS

Beta vulgaris

Description:

This old-fashioned favorite is becoming trendy once again. Use beetroots fresh, steamed, or roasted. At room temperature, beetroot is great in salads. It's also a favorite for pickling and canning. Although beetroots are usually red, they may also be yellow, pink, or stripped, creating a beautiful effect. The leaves of beets are also prized. Usually, leaves are green with veins that match the root color, though some produce reddish-purple leaves.

Harvest Tips:

Collect beet greens when they're 4-6 inches tall. Beet roots may be harvested at any time during their development, but roots larger than 1-2 inches in diameter may become woody. When harvesting beet roots, leave an inch of foliage on the beet top to prevent the root from "bleeding" during cooking.

Uses:

Tender young beet greens can be added to salads. When they're larger, they're usually steamed, sautéed, stir-fried, or cooked. They're especially appreciated in the South, where they're "cooked down" with ham or bacon either solo or combined with other greens, such as mustard greens or collard greens.

 

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Meadows Farms