We grow 3 varieties of beets: red beets (pictured above), golden beets, and chioggia beets. Chioggia beets are red and white striped in side and they are very tender and excellent when eaten raw. All varieties of beets can be prepared the same way and have a similar flavor. Red beets will bleed red coloring, golden beets will bleed less, and chioggia beets will loose the red and white striping when cooked.

Storage and Preparation:

Mostly we sell the beets with the greens intact.  The greens are excellent when eaten raw in salads or lightly steamed.  If you are planning to store the beets, first remove the greens and eat them before they wilt.  If you need to store the greens place them in a plastic bag in the crisper drawer of the refrigerator.  The beets should also be stored in a plastic bag in the refrigerator. The beets can be stored up to 3 months in the refrigerator, the greens will only last for one week.  Most recipes call for peeling the beets before eating. I never peel the beets and think they still have an amazing flavor and texture.


Cold Beet Goat Cheese Salad
A simple beet recipe. You can add chopped oranges to this too if you like.

4 medium sized beets cleaned and cubed
1/4 pound goat cheese (chevre)

Steam the cubed beets until you can sink a fork into them.  Boiling is also an option but I feel steaming keeps the flavor intact.  Then chill.  The beets should be nice and chilled before adding the goat cheese otherwise the cheese melts.  Mix crumbled goat cheese and serve.  Garnish with chives.


Wash & skin beets
Boil beets until al dente (drain & save water)
Shred beets with food processor
Add beef or veggie bouillon (to taste), sour salt or kosher salt (to taste) to the beet water, along with shredded beets. Bring to high heat and let simmer (1 hour). Remove soup from stove, add fresh chopped dill and refrigerate. When soup is cold remove from the fridge, add chopped cucumber and a spoonful of sour cream or plain yogurt to garnish.

Other Recipe Ideas:

  • Beet greens are excellent sautéed with a peanut sauce.
  • Shredded raw beets with an orange juice and orange zest make a bright salad.
  • Roasted Beets: Cut beets into cubes or halves.  Place in a roasting pan with 2 tablespoons butter or olive oil and 2 cloves chopped garlic.  Bake at 375 for 30 minutes or until the beets are tender.  At this point you may peel the beets if you wish. For extra flavor you can sauté in a pan with more garlic.

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