Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Ave., Columbus, Ohio 43210-1295

Selecting, Storing and Serving Ohio Beets

HYG-5510-93

Barbara A. Brahm

Beets, available year-round, are grown in most parts of the nation; but major growing areas are California, Texas, New Jersey, Ohio, New York, and Colorado. Red beets are traditionally the most popular, but other types such as golden and white are also available. All have about the same flavor and quality. Beet season in Ohio is June to Mid-October.

For information on best varieties, contact your County Extension Agent, Agriculture or Horticulture.

Selection

• Select firm, round beets with a slender top root (the large main root).
• Red beets should have a deep red color and be smooth over most of the surface.
• Oversized beets may be woody.
• Size and condition of beet tops do not necessarily indicate eating quality.
• Badly wilted or decayed tops indicate lack of freshness, but the roots may be satisfactory if firm.
• Avoid elongated beets with round, scaly areas around the top surface (these will be tough, fibrous, and strong flavored).
• Avoid wilted, flabby, rough or shriveled beets.

Storage

• Trim beet tops to one-half inch to reduce wilting.
• Store in refrigerator in plastic bags up to two weeks.
• Beets can be stored two to four months in cold, humid cellar or pit. Maintain at 32-40 degrees F and 90 to 95 percent relative humidity for best results.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only.

• 1 pound = 3 to 4 servings.
• 1 bushel (55 lb) = 18 quarts or 30 to 36 pints.

Nutrition

• Red beets provide some Vitamins A and C, calcium and iron, and add fiber to the diet.
• A one-half cup serving of plain diced beets has 25 calories.
• Red beets add color to meals making eating more enjoyable.

Serving Preparation

Select fresh, firm, good quality beets that are young and tender. Cut off all but one inch of beet tops. Wash beets and leave whole with root ends attached. Heat 6 cups water, 1 Tbsp vinegar (to preserve color), and 1 tsp salt to boiling. Add 1-1/2 to 2 pounds beets. Cover, heat to boiling, cook 35 to 45 minutes or until tender. Drain. Run cold water over beets, slip off skins and remove root ends. Slice, dice or leave whole, as desired. Serve buttered with salt and pepper. Toss with orange or lemon peel. Pickle or glaze.

Season with herbs and spices:

Add 1/2 tsp. of the following herbs or spices per 4 servings of vegetabes: fresh dill, caraway seed, bay leaf, cloves, basil, savory, mint, nutmet, allspice, dry mustard, paprika or thyme.

Harvard Beets

3 Tbsp. cornstarch

1/3 cup sugar

3/4 tsp. salt

1-1/2 cups beet liquid (or beet liquid plus water)

2 Tbsp. vinegar

1-1/2 Tbsp. butter or margaraine

3 cups sliced cooked or canned beets

Mix cornstarch, sugar and salt. Blend in beet liquid, vinegar and fat. Cook over moderate heat, stirring constantly, until thickened. Add beets to sauce. Let stand 10 minutes, if desired, to blend flavors. Heat to serving temperature. Makes 6 servings.

Pickled Beets

3 Tbsp. sugar

1 tsp. salt

3/4 tsp. dry mustard

1/4 tsp. ground cloves

1/2 cup cider vinegar

3 cups sliced cooked beets 1 medium onion, sliced, optional

Mix first four ingredients. Stir in vinegar and 1/2 cup water. Add beets and onion. Cover and refrigerate, stirring occasionally.

Beets With Orange Sauce

1/4 cup sugar

3/4 tsp. salt

2 Tbsp. cornstarch

3/4 cup orange juice

2 Tbsp. lemon juice

3/4 tsp. orange rind, grated

1 Tbsp. butter or margarine

3 cups beets, cooked or canned, sliced, drained

Combine sugar, salt and cornstarch; mix well. Cook until thickened, stirring constantly. Remove from heat. Stir in lemon juice, orange rind, and fat. Pour sauce over beets and stir carefully. Heat and serve. Makes 6 servings.

For information on preserving beets, contact your county office of Ohio State University Extension for Home, Yard and Garden Fact Sheets #5344-91, "Basics for Canning Vegetables;" #5333-91, "Freezing Vegetables;" Bulletin #716, "Home Drying of Foods."

Reviewed by: Lydia C. Medeiros, Specialist, Food and Nutrition Robert Precheur, Specialist, Horticulture