~This post may contain affiliate links and I'll earn a small commission if you shop through them. There is no extra cost to you. This is how we help support our family and continue to bring you amazing content. To learn more see the affiliates disclosure here.~
Beets are Available:
How do Beets Grow:
Beets are root vegetables like carrots and turnips.
What to Look for When Buying Beets:
Pick beets that are round and red. Although there are other
varieties that come in different colors. Avoid dry or cracked beets.
Beets Storage Tips:
Store beets in refrigerator
How to Cook Beets:
Boil in large pot of water until tender, 30-35 minutes. Or, bake
whole at 400 degrees for 1 hour, until tender. Slip off outer skin
and use in cooking or eat as is.
Beet Nutrition Facts:
Beets are high in Vitamin C and folate.
Get all of our Food Fact Sheets in one
free of ads and easier to use in teaching cooking activities to
Teaching and helping children understand where and how
fruits, vegetables and other products we eat are grown, can help
peak their interest in eating healthy.
This Food Facts Ebook has 60 different foods discussed.
Pork roast, cooked and shredded or cubed
3 carrots, diced
5 potatoes, diced
2 beets, peeled and shredded
Green cabbage - ½ head, shredded
1-2 Cups tomato
2 chicken bouillon cubes
Wrap two beets in foil and roast at 400 degrees for 1 hour until a
fork pierces the skin. Cool, peel, and shred or chop in food
processor. Chop potatoes in cubes, slice carrots, chop cabbage, and
chop onion. Place all vegetables in large pot. Add cooked meat and
beets to pot. Cover with water and cook on medium to low for one
hour. Add bouillon, tomato juice and pepper. Taste to see if it
needs any more seasonings. Sprinkle with fresh parsley or dried
parsley if fresh isn’t available.
Beet and Orange Green Salad
by Michelle Castro, (US)
Take butter lettuce, roasted cubed beets, orange segments cut in
half, walnuts, and crumbled blue cheese. Then drizzle with balsamic
vinegar. It is my favorite salad.
Roasted Shredded Beets
Clean beets in warm water. Tear off a sheet of tin foil for each
beet. Place beet on tin foil and sprinkle with salt. Wrap up and
roast in the oven for 1 hour or until a fork can pierce through the
beet. Allow to cool. Peel outer skin off and shred beets with a
cheese grater. Place in boil and sprinkle with salt and pepper.