Whether roasted, steamed, boiled, added to soups, or enjoyed raw, there is always room for beets! The Chiogga Beet, (also known as candy cane or bullseye beet) is an heirloom beet from Italy. Extremely versatile, this beet can be steamed, sautéed, roasted or pickled! This beet is visually stunning when plated.
Not many vegetables can enjoy the pleasure of crossing over from savoury treat to sweet treat but beets make that transition flawlessly. From Borscht to brownies, beets can be enjoyed in a multitude of ways. Available year round, these are locally available in the autumn into the winter months.
Beets are a beautiful, versatile addition to any meal. Celebrate the change of seasons with a gorgeous platter of spring vegetables — an assortment of jewel-like baby beets, tiny potatoes and turnips, finger-thick carrots and asparagus. Steam them all separately, then serve them with a bowl of aioli for a spectacularly vibrant and healthy treat.
- Beets can be juiced or peeled and finely grated raw in salads. Roasting concentrates their sugars and intensifies their trademark sweetness. Beets are also delicious steamed, baked or boiled (but not overcooked).
- Cook beets in their skins to preserve both flavor and color; after cooking, they’re easy to peel with an old dishtowel or paper towels. Red beets contain a powerful dye called betacyanin. Once cut, beets will stain anything they touch a brilliant magenta color. Wear gloves to protect your hands when handling the roots. Cook beets of different colors separately to retain their colors.
Handling & Storage:
- Look for firm beets with relatively smooth, unblemished skin, deep color and bright, perky greens (if available). The main root should intact, with at least 1/2 inch of stems attached, so the beets don’t bleed during cooking.
- Try to select beets of about the same size (otherwise their cooking times will differ). Avoid very large specimens, as these often have a hard, woody core.
- Once home, trim the greens, leaving about an inch of stem. Refrigerate your beets in a plastic bag in the coldest part of your refrigerator for up to 1 week; the greens can be refrigerated in a plastic bag for up to 2 days. Wash beets and greens just before using. Enjoy your beets as soon as possible; kept too long, their sugars turn to starch and their flavor deteriorates noticeably.