Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
- Beets are usually round with a 1 to 2 1/2 inch diameter and deep burgundy color with edible green to burgundy leaves.
- Select beets that are smooth, hard, rounded, and free of cuts and bruises. Discard overgrown or woody beets.
- Trim of the leaves to about 1 inch when storing the root; refrigerate for several weeks. Store the leaves separately.
- “Thinnings” are beets that are pulled before fully mature and can be eaten raw and whole in salads.
- Can be eaten raw, baked, steamed, roasted or pickled served as a condiment.
- Raw or steamed beets are good in salads; medium/large sized beets are better cooked.
- Choose beets similar in size for even cooking.
- Peel beets after cooking while wearing disposable gloves to avoid staining your skin.
- Beet greens can be used like spinach.
Like it! Beets with Dijon Dressing
- 3 lbs. beets
- 4 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon Dijon mustard (or yellow prepared mustard)
- ¼ cup orange juice
- 1 teaspoon sugar
- 1 Tablespoon red wine vinegar
- 1 Tablespoon rosemary, chopped
- Preheat oven to 400 degrees Fahrenheit.
- Wash, trim, and dry beets leaving ½-inch stem and root intact.
- Put beets in a bowl and add 1-tablespoon olive oil, salt, and pepper. Toss contents of bowl with clean hands.
- Arrange beets in a single layer-roasting pan. Roast in oven for 45 minutes or until beets are tender.
- Remove pan and allow to cool.
- Make dressing while beets are cooling. To make dressing whisk mustard, orange juice, sugar, and vinegar together.
- Whisk in 3 tablespoons olive oil and rosemary. Set aside.
- Rub skins off beets and cut into quarters.
- Combine with dressing and let sit for 30 minutes.
Yield: 6 servings
Nutrition Facts per Serving: Calories 200, fat 10g, cholesterol 0mg, carbohydrates 25g Fiber 5, sugar 20g, Protein 4g
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