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While this isn't a bad thing,
They're best when paired with bright, sweet, and fresh flavors.
Available by the Pound or by the case.
Beets are good as a garnish for a salad or as a snack. When cutting the beet cut the head leaving an inch to reduce bleeding. Once cur scrub lightly, if it is a large beet you could peel the skin. If you cook the beet whole, after cooking peel under cold water. Beets can be added to salads and soups.
2 bunches red beets
2 bunches golden beets
4 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
2 tablespoons butter, melted
Trim the leaves off and the bottom off from the golden beets and peel. Then cut into one-inch pieces. (See notes below.) Place in a medium sauce pan. Cover with water, salt the water then bring to a boil. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
Put on plastic or latex gloves and repeat the same steps for the red beets placing them into a separate sauce pan with salted water. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
Preheat oven to 450 degrees F ten minutes after the beets have been boiling.
Drain the beets separate from each other and pour out onto each half of a sheet tray not touching in the center.
Drizzle the oil over all of the beets and sprinkle on the salt, pepper and garlic and roast for approximately 15 minutes or until tender and just starting to brown.
Remove the red beets to a serving bowl and drizzle on half the butter. Repeat for the golden beets pouring them over the red beets in the bowl and drizzle on the rest of the butter
Store beets in the refrigerator placed in a perforated plastic bag in the vegetable crisper drawer. Beets will keep in the refrigerator for 1 to 3 months. If there is no room in the refrigerator, beets can also be packed in a container—a bucket or plastic storage box or cooler–in moist sand, peat moss, or sawdust.
Easy roasted beets.
Click the link for the recipe.
One cup (136 grams) of boiled beetroot contains fewer than 60 calories, while 3/4 cup (100 grams) of raw beets boasts the following nutrients (
- Calories: 43
- Water: 88%
- Protein: 1.6 grams
- Carbs: 9.6 grams
- Sugar: 6.8 grams
- Fiber: 2.8 grams
- Fat: 0.2 grams