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VeggieVault

Beets

Earthy-sweet roots with a vivid interior — and greens that are entirely worth cooking too.

Store in

Fridge roots and greens separately

Keeps for

Up to 3 weeks greens only 3–5 days

Best eaten

Roasted or grated raw into slaws

Prep tip

Remove greens first peel slips off after roasting

What It Is

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Beets are a cool-season root crop grown at Cold Springs Organics in both spring and fall. Deep red is most common, but golden and striped (Chioggia) varieties appear depending on the season — all have the same earthy, sweet flavour and the same cooking properties. The greens are a bonus: mild and tender, they’re worth sautéing rather than composting.

Watch the Video

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VIDEO GUIDE Beets — Prep, Nutrition, and Storage

Download the Guide

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Beets Field Guide Cold Springs Organics · PDF
Download

How to Store It

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Remove the greens before refrigerating — they draw moisture from the root and cause it to go limp within a day. Store greens and roots separately. The greens should be used within 3–5 days (treat them like chard or spinach). The roots keep for up to 3 weeks in a produce bag in the crisper drawer.

Do not wash roots until you’re ready to cook them.

How to Prep It

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Scrub roots well under cold water. For roasting, you do not need to peel first — the skin loosens and slips off easily after cooking. For raw use (grating, slicing), peel with a vegetable peeler. Beets stain readily — wear gloves or work quickly if you want to avoid pink hands and cutting boards.

Beet greens: Rinse well. Slice the stems into 1-inch pieces — they take longer than the leaves. Sauté stems first for 2 minutes before adding the leaves.

How to Cook It

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  • Roasted — wrap whole beets in foil (or roast uncovered on a pan at lower heat) at 400°F (200°C) for 45–60 minutes until a fork goes in easily. Peel once cool.
  • Shredded raw — grate peeled beets into slaws, grain bowls, or alongside yogurt and herbs.
  • Beet greens — sauté sliced stems in olive oil for 2 minutes, add leaves and garlic, wilt for 2 more minutes, finish with a splash of red wine vinegar.

Quick Meal Idea

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Roasted beet and goat cheese salad — slice roasted beets over a handful of salad greens or arugula. Crumble goat cheese generously over the top. Add toasted walnuts. Drizzle with balsamic vinegar and a good olive oil. Finish with flaky salt and black pepper.

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