BEETS

When to Buy/In Season:
Best supplies of beets are from June to November

How to Select:
Beets are available in bunches (tops and leaves attached), or roots only. If you buy roots only, look for beets that are very firm, smooth, and richly colored, with no softness. There should be a slight stub of stem left; if not, they may have been trimmed to remove spoilage on the stem. Avoid beets with rough spots, which may indicate toughness.

Tops, if available, should be fresh and attached to the beets.

Organic Issues:
Since beets grow directly in the soil, absorbing elements differently, the flavor of organically grown beets may taste differently than those grown in conventional soils.

Pesticide Issues:
EWG 2009 Dirty Dozen, not rated, but leaf treatments are similar to chard and kale.

How to Store:
Fresh: Cut off stems and tops. Refrigerate tops and beets in crisper or plastic bags. Use beets within a week or so, use tops as soon as possible

Freezer

To freeze fresh beets:
Preparation: Select deep, uniformly red, tender, young beets. Wash and sort according to size. Trim tops, leaving 1/2-inch of stem and tap root, to prevent bleeding of color during cooking

Boil: Cook in boiling water until tender — for small beets 25 to 30 minutes; for medium beets 45 to 50 minutes. Cool promptly in cold water. Peel, remove stem and tap root and cut into slices, julienne strips or cubes. Package, seal and freeze.

Store: freshly frozen beets in the freezer (0F) for up to 6 months

Measurement: 1-1/4 to 1-1/2 pounds yields 1 pint

Canning
Store commercially canned beets, unopened, at room temperature for up to two years

Photo Sources: girlonaglide

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