Choose beets with stems and leaves attached. Lady Moon Farms beets are firm and bright with tight skin.

Store in a tightly sealed plastic bag for an average of 2 weeks. Some beets can be stored longer. If you notice a lot of condensation inside the bag, periodically open the bag and dry some of the condensation with a paper towel…paper towels can be recycled.

Beets can be eaten raw. Freshly grated beet is a great addition to a fresh salad.

Pickled beets:

Remove greens and save for fresh salads. cut off the remaining part of the beet root and cut the tops square being careful to not remove any beet. Leave skins intact
Place in a pot and cover with water. Boil until fork tender but not too soft (beets continue to cook after removing from heat). Remove beets from the water (keep water) to a bowl of cool water to allow them to cool to a point where they can be easily handled but still hot. Remove skins by gently squeezing beets. Slice into 1/4″ slices, place in container and cover with a mixture of equal parts beet water, vinegar and white sugar. Example, 1 cup beet water, 1 cup sugar, 1 cup vinegar. Allow beets to sit in liquid overnight before eating. Keep Pickled beets refrigerated in liquid for up to 2 weeks. You may also place hardboiled eggs in the beet juice along with the beets if desired.

Sauteed beets:

peel beets with a potato peeler, cut into _: cubes, saute over medium to medium high heat in a small amount of olive oil. Sprinkle lightly with sea salt if desired. Once beet begin to get tender, approximately 10 minutes, sprinkle generously with powdered ginger. Continue heating for another minute, remove from heat and enjoy.

Beets are high in folate and contain more sucrose than any other vegetable.
Have a recipe to share; please contact us