Beets

Chiogga beets have a red-ish

outside and red and white stripes

inside; they're also known as

"candy cane beets."

Beets are a root vegetable. You can eat the nutrient-rich leaves as well as the root bulb. Beets have a high level of the betalain pigment and will therefore bleed (and stain!) their color as you cut/cook/eat (so if you are a klutz like me, don't wear white and eat beets). Betalains have been to show antioxidant, anti-inflammatory, and detoxification support for the body.

Storage: Remove the tops. Store the tops in a plastic bag in the fridge; use within a week. Store the beet roots in a plastic bag in the fridge; use within a month.

Preparation: Rinse the leaves well and dry. Add cooked or raw to soups, omelettes, stews, and salads; you can use it like swiss chard or spinach. Scrub the beet roots and peel if desired. Cube, slice, or grater. Eat raw or cooked.

Sauteed Beet Greens

Detroit-Red beets are the most

common variety. They are purple-ish-red

all the way through. 

Beet Greens Smoothies

Beet Pesto and Greens Pasta

Beet, Goat Cheese, and Honey Tarts

Salt Roasted Beets with Goat Cheese and Toasted Walnuts

Coriander Beet Chips

Raw Chiogga Beet Salad with honey-Lime Vinaigrette

Golden beets are orange-ish all the way through. 

They are more persnickety and take longer

to grow than other varieties. However,

they will not stain as bad as their

dark colored relatives.