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Roots

Beet

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A root vegetable grown for its round, deep red roots. Firm and earthy with natural sweetness that intensifies when cooked. Best harvested in cool seasons. Also called beetroot.

How to Use

Remove tops, cook until tender (90 min. At 325°F) chill, peel and slice. Boil greens for 1-2 min.
Greens can be eaten raw, steamed or sautéed, bulb can be pickled, roasted, pureed into soups & sauces, or enjoyed in salads.

Storage Tips

Refrigerate root in airtight bag for 2–3 weeks or freeze uncooked or cooked. 
Trim greens and keep in plastic bag in fridge (up to 3 days) or blanch and freeze.
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