Beets are in season well into November, making them a staple at this time of year. Along with providing a beautiful hit of colour to whatever you’re cooking, they lend a sweet, earthy flavour, which is perfect when the weather starts to get (and stay) cold.
How to buy and store beets
Choose small to medium-sized beets. The skins may be rough and should be dry. If beets still have their greens attached, trim and save separately (they can be sautéed or added to salads). Wrap beets loosely in paper towel and keep in the fridge for up to several weeks.
How to prepare and use beets
Can you eat raw beets?
Yes! Peel beets, then cut into sticks for crudités, thinly slice on a mandoline or grate into salads, slaws and baked goods.
How to roast beets
Wrap beets individually in foil, then roast on a baking sheet at 400F for 1 hour. Let cool enough to handle. As you unwrap each beet, use the foil to rub the beet and peel off the skin. Slice and drizzle with extra- virgin olive oil and chopped tarragon or chives for a simple side, or add to salads or sandwiches.
How to boil beets
Peel first, then boil until beets pierce easily with a knife (25 to 45 min). Toss with olive oil, orange zest and salt for a side dish, or add to salads or smoothies.
Roasted beet salad with tahini dressing
This insanely colourful roasted beet salad with tahini dressing is a breeze to make, but if you want to save time, you can always buy pre-roasted beets. Get this roasted beet salad with tahini dressing recipe.