Beets
Roots that are harvested in the warm months and stored later.
Availability varies. A New England example may not match your market.
How to prepare
- Scrub, then roast or boil until a knife slides in. Peel after cooking.
Storage
Refrigerate roots. Remove greens and use those sooner.
Shopping note
Firm roots. Attached greens are a bonus if they still look fresh.
Beets with beans and greens
40 minutes. About 1 plate. These are kitchen amounts, not a nutrient analysis.
- 2 medium beets
- 1 cup cooked beans
- 2 handfuls salad greens
- 1 teaspoon olive oil
- Roast or boil the beets until tender, then slice them.
- Toss with beans, greens, and oil.
Roots, greens, and plant protein
Availability varies by farm, weather, and week. These are New England examples, not a promise of what is in every market.
Optional: add a pinch of coriander.