Beets

Beets are an incredible vegetable! Both the roots and greens can be eaten and both are unbeatably nutritious. Beet roots are a good source of vitamin C, and their greens are an excellent source of vitamin A. They also provide folate (B9), vitamin K, manganese, copper, potassium and fiber. Other compounds that beets provide are antioxidants and anti-inflammatory agents, nitrates, betalains and betaine.

In Michigan, fresh beets are generally available from July to October but they can be grown, harvested and/or stored well into the winter. They come in a variety of colors, and they can be prepared in a variety of ways - roasted, steamed, fried, pickled, juiced, boiled or eaten raw on salads or with dips. And be sure to use those greens, which are delicious braised or raw in salads!

Facts about Michigan Beets

Beets are a good source of vitamin C, and their greens are an excellent source of vitamin A.
Beet roots can be red, purple, golden, white or a mixture of colors.

Preparation Tips

Beet greens can be delicious when cooked! Be sure to clean beet greens well in cold water as they can get sandy, then try sautéing them alone or with other leafy greens. Cook with aromatics like garlic, onions, and peppers and add a splash of acid, like lemon juice or vinegar, to cut the bitterness of the greens.