Storage: Like other root vegetables, the greens should be cut off the roots and stored separately to minimize desiccation of the roots. Both greens and roots can be stored in plastic or other bags in the fridge. Beet roots will keep for months this way. A good way to store beets for ease of use is to roast them first. Wrap the whole washed unpeeled beet in tin foil and bake at 350 degrees until a fork pierces it easily. When ready to use beet in a recipe, unwrap, wash peel off under cold water, slice and use. Baked beets usually keep for up to a week in the fridge.
Uses: Beet greens are a substitute for spinach or Swiss chard. Beets can be used in a variety of dishes from salads to cakes. Mashed roasted beet adds moisture and richness to baked goods, reducing the need for fat in recipes.
- 5-Minute Beets
- Apple and Raw Beet Slaw
- Baked Beet Salad
- Beet and Broccoli Salad
- Beet Risotto with Greens and Feta
- Beet, Carrot, Apple, Raisin and Walnut Salad
- Beets Rolled in Horseradish Butter
- Braised Beet Greens
- Chocolate Beet Cake
- Liliiya’s Ukrainian Borscht
- Maye’s Beets
- Ponzu Grilled Salmon with Golden Beet Couscous
- Red Lentil Salad with Feta and Beets
- Russian Cabbage Borscht