Editor’s note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.

Bethany Bachmann
County Engagement Specialist

Abstract

This handout provides information regarding beets in your diet.

Topics

• Description
• Selecting
• Storing
• Preparing
• Recipe

Pages

• 1

Beets

Description
Beets are typically harvested beginning in May in Missouri. Beets are a good source of vitamin C, an antioxidant that aids in the body’s healing process and may help reduce the risk of certain cancers. Beets also contain a significant amount of fiber and potassium. Potassium aids in blood pressure control and maintaining proper nerve transmission.

Selection
Select beets that are unblemished. If the greens are still attached, look for vibrant green leaves that are not wilted.

Storing
Whole, fresh beets can be stored in the crisper drawer of a refrigerator for up to two months. Beets should not be stored in a bag, but loose in the drawer to allow ventilation.

Preparing
Wash beets thoroughly under running water to remove dirt. The skin can also be peeled if desired. Wearing gloves while handling beets will protect the skin from turning a red color. Beets can be prepared in a variety of ways with the most common options being roasted or pickled.

Recipe of the Month
Easy Roasted Beets

Ingredients

• 1 pound medium beets, ends removed and washed
• Olive oil
• Salt and pepper

Directions

1. Pre-heat oven to 400 degrees F.
2. Slice beets into even wedges, about ½ inch thick.
3. Place beets on a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
4. Spread beets into a single layer and roast for 35-40 minutes. Toss halfway through the cooking time. Beets are ready when a fork can pierce through.
5. Season with additional salt and pepper to taste before serving.