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Beets - Red Bunched - 1 bunch
Red beets are made up of both an edible root and edible leaves, 10-12 inch red and green leafy stems ascend from red beet's ruby red, smooth, bulbous root. Small or medium beets are generally more tender than larger ones. As beets have the highest sugar content of any vegetable, their flavor is typically sweet.
Beets should be washed and kept in an open container with a wet towel on top. Beet greens—Place in an airtight container with a little moisture from a damp cloth.
• For best flavor, bake beets instead of boiling or steaming. Wrap them in foil to avoid staining. • To remove beet juice from fingers, rub with wet salt and lemon juice and then wash with soap and water. For cutting boards and plastic containers, use a bleach solution. • 1 Tablespoon of vinegar added to beet cooking water will not only reduce the odor of the cooking beets, but also help them retain their bright color. • For older beets, try adding a pinch each of sugar and salt to each cup of cooking water to revive sweetness and color. • Beets are naturally high in sodium, so no salt is necessary in the cooking water. • To microwave whole beets, pierce the skin and place one pound in a micro-proof dish with 2 Tablespoons of water. Cook on high for 9 to 12 minutes. Let rest for 5 minutes before cooling and peeling. • To avoid bleeding of color into other ingredients, add beets just before serving if possible. • Grated raw beets make a tasty addition to salads.