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In addition to the well-known garden beet, there are varieties called leaf beet (better known as Swiss Chard), the sugar beet, and the mangold (better known for their spinach-like greens). The mangold and leaf beet are primarily cultivated for the leaves, whereas the sugar beet (a white variety with 8% sugar content) is the prime source in Europe for refined sugar.
Season: Early beet varieties are available from June – August. Typical garden beets are fresh from September – October.
Purchasing Tips: Look for beets with firm and smooth skins. If the greens are attached, they should have firm stalks and bright-colored leaves. Avoid beets with signs of yellowing or obvious insect infestation on the leaves.
Storage: Fresh beets, especially the early-summer varieties, should be refrigerated. The greens should be removed after purchase, because they will rob the root of moisture. Generally, you should use the leaves within 2-3 days and the roots within 7-10 days. Fall varieties can be kept in a cool, dark location for up to one month.
Cooking Tips: Can be eaten raw, roasted, boiled or steamed. The greens are excellent stewed or sautéed. To preserve the nutrients and color, always peel the beets after cooking them.
Nutritional Info: Rich in Iron and Vitamin B1. Non-organic beets can carry high amounts of nitrogen and should, therefore, not be used raw or as a juice.
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