Beets come in a variety of shapes, sizes, and colors including: red beets, golden beets, chioggia beets and baby beets. In addition to the roots, the leaves are also edible and can be used in place of swiss chard in many recipes. Each beet has a unique flavor profile, but generally speaking the smaller the bulb, the sweeter the taste. Beets can be quiet sweet, indeed! Sugar beets are used to produce table sugar because of their high levels of sucrose. 

Nutrition Fun Facts: Beets naturally possess an ion known as nitrate that helps support healthy blood pressure in humans (3). This vegetable is also a good source of folate, a crucial vitamin for new cell development. Amazingly, the scarlet dye given off by red beets, known as betanin, contains an antioxidant that helps prevent cell damage (2).

Storage Tips: Place unwashed beets in a tightly sealed bag in the refrigerator for up to two weeks, or longer if kept cool and dry. If leafy tops are still attached, cut down to approximately ½ inch before storing to prevent moisture from being drained out of the bulb. Store beet tops in their own bag and use within 2-4 days.

Preparation Tips: Beets can be consumed raw, but taste the sweetest when roasted, grilled or steamed. For tender, sweet beets, cut the tops and tap root off, wrap in foil, drizzle a small amount of oil, and roast in oven or on the grill at medium high until tender when poked with a fork (20 minutes- 1 hour depending on size). Once cooled, peel the skin by rubbing with your fingers, it should fall right off. Cut beets into cubes or slivers and store in the fridge to add to meals throughout the week. Roasted beets are a great addition to salads, sandwiches, pasta dishes, risottos and more. Boiling beets strips them of many valuable nutrients, so avoid when possible.