Beets, Red Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Beta vulgaris
Boiled, pickled or in salads. Can be added to soups, baked or fried. Beet tops can be used like spinach.
Good quality beets will be relatively smooth, firm and small-sized. Bulk beets should be firm and not too dark-colored.
with greens still attached to the root assures the freshest product possible. Fresh beet greens should have bright green leaves with red veins running through them.
Avoid beets that are dark red to the point of almost being black or soft globes with rough pock-marked skin.
Other signs to avoid are leaves that are limp and wilted looking or dark green with spots of yellow or slime.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Beets are very low in Saturated Fat and Cholesterol. They're also a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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