Beets

Grow.

• Plant from seed in full sun as soon as soil can be worked. Plant seeds ¾-inch deep and one inch apart in rows 18 inches apart. Thin to 3-4 inch spacing. Consider using a floating row cover for insect control early in the season. Water consistently with 1-2 inches of water per week. 
  
  For more growing information, look for the MSU Extension MontGuide: Planting a Successful Home Vegetable Garden,  or contact your local MSU Extension office.

Harvest.

• Begin harvest when beets are one inch in diameter. Harvest before beets exceed 2-3 inches in diameter.

• Select beets with firm skins. Beets should be round with a slender tap root. Smaller beets are more tender. If greens are still attached, select beets with fresh looking leaves.

• Beets can be stored in a plastic bag for up to two weeks. Beets can also be stored in a cold, humid cellar.

• Most vegetables are rich in fiber and phytochemicals, but provide negligible amounts of saturated fat, trans fat, cholesterol, and sodium and are gluten-free. Beets are high in folate and magnesium with only 25 calories per half-cup serving.

Bake.

• Pierce and wrap washed beets in foil and bake at 350 °F for 45 to 90 minutes or until tender.

 

Grill.

• Place 1/2-inch thick slices in a plastic bag; drizzle with olive oil and low-sodium seasonings. Shake until beets are coated. Then put slices on skewers over a preheated (medium-high heat) grill. Cook 15-20 minutes or until tender, turning the skewer occasionally.

 

Juice.

• Combine one cup 100% orange juice or apple juice and the juice of one small beet in a juicer. Add to a smoothie for added flavor and nutrition.

Microwave.

• Place two to three small beets in a small amount of water and microwave for 8-15 minutes or until soft.

Roast.

• Slice 1/2-inch thick. Place in a plastic bag and drizzle with olive oil and seasonings. Shake until beets are coated. Spread on baking sheet and roast at 400°F for 30-40 minutes or until tender..

Salad Greens.

• Rinse leaves thoroughly before adding to a salad. Tender greens are excellent for seasonal salads.

 

Stir-fry or Soup.

• Sliced beets and their leaves are a colorful addition to stir-fry and homemade soup.

 

Season.

• To enhance the flavor, use allspice, basil, cinnamon, cloves, dill weed, ginger or nutmeg

 

Preserve.

• • For more information on preserving vegetables, view these MSU Extension MontGuides: Freezing Vegetables, Drying Vegetables, and Home Canning Using Boiling Water and Pressure Canners. Or contact your local MSU Extension office.