Red Beets

The deep crimson or purple color of red beets sets them apart from most other vegetables. But don’t be intimidated–beets are easy and versatile! They’re also earthy, sweet and nutritious, high in vitamins A, B and C, dietary fiber and folate. Most people eat the root of beets, but the leafy, green tops are edible too.

red beets
red beets
A tagged bunch of 3 Josie's Organics Red Beets. A tagged bunch of 3 Josie's Organics Red Beets.

Tips

Beets can be eaten raw or cooked!  Try them sliced, shredded or quartered. You can also add roasted beets to smoothies instead of fruit to add sweetness and fiber.

For maximum freshness, do not wash beets prior to storing. Remove the leaves and green stems if planning to store for a long period of time. Beets can stay fresh for up to 3 weeks in the refrigerator.

Prior to cooking or eating, rinse beets gently under cold running water. You may want to wear rubber gloves because beet juice can stain skin and clothing. If beet juice gets on your hands and nails, fresh lemon juice may help remove any stains.

An easy way to peel roasted beets is to gently rub away the skin with a paper towel after the beets have cooled enough to touch.

Nutrition

Beet greens are high in potassium, beta carotene and folic acid. Beet roots are an excellent source of folate, and a good source of manganese, iron and betaines.

Roasted Beet and Watercress Salad with Orange Yogurt Dressing

Ingredients

  • ½ cup plain Greek yogurt
  • 1 Tablespoon juice and zest of ½ orange
  • 1 teaspoon honey
  • 2 lbs. Josie’s Organics red beets, scrubbed, stems trimmed to ¼-inch and roots removed
  • 2 Tablespoons olive oil
  • Salt and pepper
  • ¾ cup fresh watercress leaves
  • ¼ cup fresh whole mint leaves
  • ¼ cup walnuts, broken into pieces

Serves 6

Preheat oven to 400°.

In a small mixing bowl, whisk together yogurt, orange juice, zest and honey until smooth. Refrigerate for 1 hour.

Toss beets in olive oil in a medium mixing bowl. Season with salt and pepper. Wrap in aluminum foil. Roast in the oven 50-55 minutes until tender. Remove from oven and let cool 8-10 minutes. Using a paper towel, carefully remove the skins. They should easily peel off. Cut beets into halves, or quarters if they are large, and set aside.

Spoon dressing onto a medium size serving platter. Scatter beets over the dressing. Layer watercress leaves, fresh mint and walnuts on top of the beets. Serve.

Nutrition
Calories
174
Total Fat
10g
Saturated Fat
1g
Carbohydrates
22g
Sugar
3g
Protein
8g
Fiber
0g
Sodium
16mg