Red beets are the root of the beet plant and are part of the chard family. They are high in natural sugars which are most noticeable when cooked. When added to a dish they add vibrant color and round out flavors with their sweetness.
Pete Johnson of Pete's Greens is a very talented vegetable grower and his ability to produce spring vegetables earlier than almost anyone else is legendary. His quality and freshness is also some of the best. Your fresh vegetables have been harvested on Monday and Tuesday of each week and in your hands on Wednesday and Thursday. Only your own vegetable garden can top that!
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Enjoy the incredible sweetness of the beets roasted, boiled, hot or cold. Delicious boiled, cubed and tossed with olive oil, vinegar, salt, thinly sliced red onion, and feta. One way to remove the skin is to boil the beets whole, once cooled, simply rub the skin off or use a pairing knife if it sticks in some places. Alternately, you can use a peeler. Enjoy beets through the winter by pickling them! Don't forget to steam or braise the greens as they are a wonderful bonus.
Store Bunched Beets in a plastic bag in the refrigerator.