Gold Beets – Seasonal

Gold beets can range in color from yellow to deep orange, and have a mild sweet flavor that complements many raw and cooked dishes. Gold beets are packed with nutrients–including their green tops, which are full of potassium, beta carotene and folic acid.

gold beets
gold beets
A tagged bunch of Josie's Organics Gold Beets. A tagged bunch of Josie's Organics Gold Beets.


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 — 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.


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.

Grilled Beet and Beef Skewers with Cilantro Feta Sauce



  • 1 lb. sirloin beef, cut into 1" cubes
  • 2 Tablespoons coriander seeds, coarsely ground
  • 1 Tablespoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3 Josie's Organics red beets, washed, quartered, trimmed, greens reserved
  • 3 Josie's Organics gold beets, washed, quartered, trimmed, greens reserved
  • 2 Tablespoons vegetable oil


  • 1 8 oz. package feta with brine
  • 2 cloves of garlic, chopped
  • 2 Tablespoons olive oil
  • 1-2 Tablespoons milk or water (as desired)
  • ¼ cup Josie's Organics cilantro, coarsely chopped

Serves 6

In a small bowl, mix together the coriander seeds, paprika, salt and pepper. Place the beef cubes in a large resealable plastic bag. Add the spice mixture and shake until the beef cubes are completely covered. Set aside.

Fill a medium size pot with 1-2″ of water. Place the beets in a steam basket and put into the pot. Bring the water to a boil on medium-high heat. Let the beets steam 15-20 minutes until tender with a knife. Remove the basket and let the beets cool about 5 minutes.

While the beets are steaming, pre-heat the grill to medium-high and make the sauce.

Place the feta, garlic and olive oil in a small food processor. Pulse until thick and creamy. Stream in milk or water until dressing is thin enough to coat the back of a spoon. Fold in the cilantro. Place in a container and refrigerate until ready to serve.

Thread the skewers with 2-3 pieces of beets and beef. Brush the kebabs lightly with the oil. Place directly on the grill and cook 4-5 minutes on each side until the beef is pink in the center and beets are charred on the edges. Remove from the heat and let rest 5 minutes.

Slice the beets greens into ½” strips, toss with olive oil and season with salt and pepper.

Serve the kebabs on a large platter with the sauce and greens on the side.

Total Fat
Saturated Fat