Beets are an edible root that are vibrant in color and packed with flavor and nutrition. The small or medium beets are generally more tender than larger ones. They have the one of the highest sugar content of any vegetable, with a sweet, earthy flavor.
how to choose
Select beets that are firm with smooth, hard and show no surface nicks or cuts. Look for uniform dark red or golden yellow color skins and they should be heavy for their size. Avoid beets that have soft spots or shriveled, flabby skin.
how to prepare
Rinse the beets and cut away all but an inch of the stalks. Small, young beets are tasty sliced or grated raw in salads. All types are delicious steamed, roasted or boiled. To retain nutrients and color, boil, bake or steam without peeling first. The skin will easily rub off under cold running water after they are cooked. Note: Beet juice can stain, so protect your counter tops.
how to store
Do not wash before storing. Remove the stems approximately 2 inches from the root, so they do not pull the moisture away from the root, and refrigerate in a sealed plastic bag. Squeeze out as much air as possible and they will stay fresh for two to three weeks. They may be frozen, but they must first be cut and peeled before they are stored in an airtight freezer container.
where we grow
Our beets are available year round. We grow using the conventional growing method in Salinas, California, April through October and then move to the desert in Scottsdale, Arizona for the winter months from November through March. Pure Pacific organic beets are grown in Salinas and Santa Maria, California from April though November and in Yuma, Arizona from December through March.