Months in Season
April, May, June, September, October, November
Types We Grow
Boldor, Merlin, Chioggia Guardsmark
Beets come in many colors — red, gold, orange. You can
eat the green tops too!
To store: If your beets still have greens attached, cut them off, leaving an inch of stem. Store the beet roots, with the rootlets (or “tails”) attached, unwashed, in avplastic bag in the crisper bin of your refrigerator. They will keep for several weeks.
To prep: Just before cooking, scrub beets well and remove any scraggly leaves and rootlets. If your recipe calls for raw beets, peel them with a knife or a veggie peeler, then grate or cut them according to the recipe. To remove the skins, you can roast them in foil or boil them, and the peels will slip right off.
To freeze: Boil or bake beets until done. Cool them in ice water or let them come to room temperature. Remove peels. Trim the beets into 1/4 inch slices or keep them whole (if they are small). Place in Ziplock freezer bag and remove as much air as possible. Seal and freeze.
Recipes
Arugula Salad with Beets and Goat Cheese