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Beets, Red 10LB

$25.00

Great Storage Vegy

BULK
Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. 
Various Growers (CA/WA/MX) Certified Organic


The root should be completely dry before storing. Place in a large zip bag and remove all air. Then place in the crisper drawn of your refrigerator. With this preparation and care, the roots should last at least 2 to 3 weeks.
Long Term Storage:
There are several different options to pick from depending on your space and use.



  • Root Cellar – For best results, your root cellar should be at a temperature of 32 to 40 degrees Fahrenheit and 95% humidity. Beets can be store either in sand, sawdust or peat moss that is damp. Using a container that has a lid such as a garbage can will help to retain moisture. Beets will last for 2 to 3 months using this method.

  • Freezing – To freeze beets, wash and boil the beets until they are of the consistency that you prefer. This can typically take about 20 to 45 minutes depending on the size of the beets and variation. Smaller usually take 20 and large 45 minutes. You should be able to press into the beet with a fork. Once cooking is done, beets can either be placed in the refrigerator for cooling so that they can be handled or placed in an ice bath. After the beets have cooled and you are able to handle, remove skins and cut in slices, diced or desired shape. It is best to use a dark plastic cutting board and dark towels to staining anything with beet juice. Place beets in freezer bags and label with the month and year. With this type of storage technique, beets can last up to 8 to 12 months. Freezing raw beets is not recommended as it can change the texture and taste of the beet.

  • Canning or Pickling –  Canned or pickled beets can typically last 12 months or a bit longer.

Red beets are popularly consumed raw in salads or are utilized in cooked applications such as roasting, steaming, frying, and boiling. It is important to note that Red beets will bleed a dark red hue when raw or cooked, and this liquid has the potential to stain surfaces and skin. The roots can be roasted and incorporated into soups, burgers, and quiche, cooked into pasta, blended into sauces, or sliced thinly into wedges and fried into chips. Red beets can also be mixed into hummus or used in baked goods such as cupcakes, cheesecake, tarts, and brownies.  Red beets pair well with fruits such as raspberries, blueberries, pears, and avocadoes, greens such as kale, spinach, arugula, and pea shoots, cheeses such as pecorino, goat, brie, and gorgonzola, pepitas, and walnuts.

Red beets contain antioxidants known as betalains, which are pigments that give the root its dark hue, and this pigment is believed to help cleanse the body and remove toxins from the bloodstream. Red beets also contain iron, vitamins C and B6, magnesium, manganese, potassium, folate, and fiber to spur digestion and cleansing.

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