Beets 101

Beets usually elicit a divided reaction — people really like them or not at all. Whether you ended up with them in your Community Supported Agriculture (CSA) or purposely picked them out at the Lexington Farmers Market, you’ll be happy to know they’re more versatile than you might think. Watch this kitchen demo featuring several creative beet recipes anyone can make. 

UK Dietitian Vanessa Oliver, M.S. R.D., L.D., shows there’s more than one way to prepare this divisive root vegetable, offering several delectable beet recipes.

Watch the full video (coming soon!) of our Veg Out workshop on beets and learn:

  • Ideas to increase your scope of use for beets — including using beet greens
  • Flavors (herbs and spices) that pair well with beets
  • Precautions for safety and keeping clean while preparing beets
  • And more tips and tricks for eating well and enjoying beets!


What you need to know:

Red beets, golden beets, Chioggia (white and pink spiral)

If tops are intact, cut the greens off an inch above the beet and refrigerate the beets and greens separately in plastic. The greens will keep up to 1 week and the beets will keep about 3 weeks.

Peel and grate to eat raw, or steam or roast whole and unpeeled – then peel and slice or dice when fork-tender and cool enough to handle. You can boil beets, but will lose some of the vitamins and pigment. When working with red beets, be prepared for beet-stained hands, countertops, containers, etc. Because the color may be difficult to remove from hands, fingernails, and wood or plastic surfaces, you may want to wear disposable gloves and work on plastic wrap-lined surfaces.

Beets are good sources of potassium, vitamin C, and fiber. They also contain iron, Vitamin B6, and magnesium. Beet greens are an excellent source of Vitamin A and Vitamin C and also contain fiber, iron, and calcium. There is not a significant nutrition difference between varieties of beets.

Use beets in these recipes:


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