To store, remove greens and eat them within a week.  Store beets in plastic or glass in the fridge.

Though most popular cooked, beets are great raw grated into a salad!

Roasted Beets


1 pound beets

1 tablespoon olive oil

Salt and pepper to taste


Position a rack in the center of the oven and preheat to 400 degrees.  Trim beet greens and gently scrub beets to remove any dirt.  Dry the beets and coat with olive oil.  Place beets on a shallow baking dish, season with salt and pepper, and tightly cover the baking dish with aluminum foil.  Bake beets until tender when pierced with the tip of a knife, about 45 minutes.  Time to roast may be less for baby beets, or longer for larger beets.  Let beets cool, then remove skin.  Roasted beets can be served right away or stored for later use.  Roasted beets are excellent cooled and diced in salads!

Stir-Fried Sesame Beet Greens


1 tablespoon toasted sesame oil

1 tablespoon peanut or vegetable oil

2 cloves garlic, minced

1 inch ginger, peeled and minced

1 large bunch beet greens

1 tablespoon soy sauce

Pinch of sugar

1 tablespoon toasted sesame seeds


Heat the oils in a skillet over medium heat, add the garlic and ginger and sauté for a couple of minutes.  Add beet greens and a couple of tablespoons water, cook for a few minutes until water has evaporated and greens are wilted and tender.  Add the soy sauce and sugar and serve sprinkled with sesame seeds.