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 Other
names:
Blood
turnip,
beetroot
Nutrition:
Beets
are
loaded with vitamins A, B1, B2, B6 and C.
The greens have a higher content of iron compared
to spinach. They are also an excellent
source of calcium, magnesium, copper, phosphorus,
sodium and iron.
Taste:
The
root
becomes
very sweet when cooked, particularly roasted. The
leaves have a slightly bitter taste.
Uses:
Beets
can
be boiled or roasted to get a sweeter flavor. Commonly
juiced and mixed with carrot juice.
Substitutions:
The
only
real
substitutes are canned beets and possibly carrots
depending on the recipe.
Storage:
To
store
beets, trim the leaves 2 inches from the root as
soon as you get them home. The leaves will sap the
moisture from the beet root. Do not trim the tail.
Store the leaves in a separate plastic bag and use
within two days. The root bulbs should also be
bagged and can be stored in the refrigerator
crisper drawer for 7 to 10 days.
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Copyright
©
2011 www.evergoodfarm.com
Rhinelander,
WI
54501, USA
All
Rights
Reserved
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