BEETS
The unquestionably tasty root is what most are looking for in their beets. But, don't neglect the greens, which are also delicious.
Storage
Remove the greens from the beetroot as soon as possible. I may sometime remove the greens if they are quite damaged or for longer storage as the greens "suck" moisture out of the roots. Store roots and greens separately in containers or bags in the fridge.
Preparation
Both the roots and greens can be eaten raw or cooked. Make sure to try the Badge Flame roots raw either sliced or grated thinly. Young and small roots do not need to be peeled, but you may wish to peel larger beets to remove any tough skin or stringy roots. It is easiest to remove skins after beets are cooked when they can be rubbed off using your hands or a paper towel.
Recipes
Varieties
RAINBOW BEETS
A mix of heirloom beet varieties including Albino, Chioggia (aka Candy Cane), Detroit Red, Early Wonder, and Golden.
SUGAR BEETS
I grow only certified Non-GMO sugar beet seed.
Sugar beets, as the name suggests, are grown commercially for sugar production, but are also great for eating.
They develop a nice carmelization when roasted, but can also be used raw in salads or slaws, or even used in desserts.
BADGER FLAME BEETS
Badger Flame beets were specially bred by chefs and plant breeders for both flavour and colour.
They have all the sweetness without the earthiness, so make sure to try these guys raw!