Varieties we grow and love:

  • Red Ace – your classic dark red, round beet
  • Forono – classic red, but long and cylindrical
  • Golden – orangey-gold, round with saffron yellow interior …those who are not fond of beets often like this variety 🙂
  • Chiogga – bright red skins, round, with candy stripe red and white interior..again, those who do not like beets often like these
  • Blanco – white skins and interior – they rather look like turnips, but are sweet and mild beets 🙂

ID help: beets generally have smooth, wavy or smooth edged leaves, turnips are generally hairy and often lobed


As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.

If you have beets with tops, cut off the tops. If the tops are nice, save in a plastic bag in coldest part of fridge, if not worth eating, compost. Beet greens will store for several days, up to a week this way. The roots should be kept in perforated plastic bag in coldest part of  fridge. They will store for weeks/months this way.

Culinary Info

– can be enjoyed in:

  • we love them as a side dish – not a problem once a week to cook them with or without their greens, drizzle with butter and vinegar and consume.
  • roasted
  • salads
  • pickled

Tips for preparing:

Greens: remove from roots and dunk in pot of water to remove dirt. Shake off excess water.
Roots: trim off stems and root end, scrub and prep for roasting, grilling, etc. If boiling, cover with water and cook until knife pierces easily. When done, remove from heat, drain, and slip skins off when cool enough to handle.


Also check out these great recipes:

Roasted Beets and Fennel Salad

Spinach Salad with Goat Cheese and Beets

Roasted Beets and Fennel