Bake ‘em! Cut off the green tops, leaving an inch of the stem to prevent bleeding and flavor loss. Scrub beets, wrap them in foil, and bake at 400°F for 45 minutes to 1 1/2 hours, depending on size.
Eat the Leaves! Add beet leaves to salad greens for some additional
vitamins and minerals.
Beet Juice? … Really? Yes! Just add some 100% orange or 100% apple juice as well. Use a juicer and combine the juice of a small beet with 1 cup of
the apple juice and/or orange juice.
Soup. Add beets and their leaves to homemade vegetable soup or minestrone. Clean and slice the beet into small pieces before adding to the soup.
Stir-Fry. Add sliced beets and their leaves to your favorite stir-fry veggie combo. If desired, mix in your meat of choice and enjoy.
Microwave Them! Place 2 to 3 small beets in a small amount of water and microwave for 8 to 15 minutes or until soft.
A Quick Snack Shaker. Pour sliced beets from a can (drain about 1/2 of the liquid) into a bowl you can cover. Add red wine vinegar and a little bit of olive oil and oregano. Cover and shake. Serve as a side dish or snack.
Couscous. It’s always fun to add new things to an old standby. Try our Beets and Spinach Couscous.
Beet Kabob. Add beets along with other vegetables to skewers and heat thoroughly on the grill. Enjoy.
A Bit O’ Bitter. Top off a salad with these bitter vegetables for a new and interesting twist. Just dice and toss!
See Videos About Beets
See Nutrition Information for Beets