Beets may be one of the most versatile and nutritious vegetables. They are great in soups, salads, juices, as side dishes; the possibilities are endless! The culinary team at Oh My Green loves beets, so we thought we’d share with you some fun facts and a delicious recipe.
When you hear the word “beet” the beautiful deep-purple, earth-tasting root vegetable may come to mind. Interestingly, beet greens are also consumed and are even higher in nutritional value than beetroots, as they are richer in calcium, iron, and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese, and potassium. Both beet greens and roots are a good source of magnesium, phosphorus, iron, and vitamin B6. So, we recommend eating beets from stem to root!
The pigment that gives beets their rich, purple color, betacyanin, is a powerful cancer-fighting agent. Beet fiber has been shown to have a favorable effect on bowel function and cholesterol levels, too.
How to store beets
Good-quality beets should have their greens intact. Fresh beets will be perky, crisp greens. Slightly flabby greens can be restored to freshness if stored in the refrigerator in water; if it is too late, you can simply cut off the greens. The beetroot should be firm, smooth, and vibrant red-purple. Try to avoid soft, wrinkled, and dull-colored beets. Fresh beets with greens attached can be stored for three to five days in the refrigerator, but beets with greens removed can be stored in the refrigerator for two to four weeks. If you plan on storing beets for longer than a couple of days, cut the majority of greens from the roots, so they do not pull moisture away from the root. Store the greens and roots separately. The greens will keep for about four days and the roots up to two to four weeks. Raw beets do not freeze well since they tend to become soft upon thawing. Freezing cooked beets is a better option as they’ll retain their flavor and texture.
Roasted Baby Beets with Orange and Balsamic Glaze
- 2 bunches red baby beets
- 2 bunches golden baby beets
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 1 tablespoon freshly grated orange zest
- 1/3 cup fresh orange juice
- 1 tablespoon aged balsamic vinegar
- 1/2 teaspoon agave
- Remove beet greens and scrub beets while washing.
- Preheat oven to 400 degrees.
- Wrap each beet in aluminum foil.
- Bake for 1 to 1 ½ hours or until the beets are tender when pierced with a meat fork.
- Allow cooling in the foil for 20 minutes.
- Slide the skins from the warm beets (quick tip: use a clean dry towel).
- Cut the beets in half.
- Heat butter in a large skillet over medium heat.
- Add the shallots and cook until soft, approximately 2 minutes.
- Add the beets and stir, add the orange zest and juice, vinegar, and agave.
- Stir until liquid has reduced to a glaze.
- Season with salt and pepper.
- Serve warm or room temperature. Enjoy!!
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About the Author
Teresa Liu is a Certified Nutritionist and member of Oh My Green’s amazing culinary team. She works alongside Oh My Green chefs to promote healthy eating and wellness throughout our customers in the San Francisco Bay Area.