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Vegetables and Fruit...The Invite Us Along! Campaign |
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Did you know?
Beets are an excellent source of folate and a good source of vitamin C and potassium. The purplish color released from beets during cooking often leaves a stain on the hands. The stain can be removed with lemon juice. Avoid being stained by wearing gloves. Beet leaves are also very nutritious. They are an excellent source of potassium and a good source of vitamin C. Beets are usually available locally all year round. One half cup of beets is equal to one vegetable and fruit serving.
Buying
- Choose firm, smooth skinned beets that are deep red in colour with no spots or bruises.
- If you are using the leaves they should be tender and bright green in colour.
- Beets are also available canned.
Storing
- Loosely wrap fresh beets in paper towel and keep in refrigerator crisper for up to one week.
- Scrub fresh beets under running water to remove dirt.
Preparing
- Peel them and cut into cubes for baking or shred them to eat raw in salads.
- Cook whole, unpeeled beets by boiling or steaming.
- Beet leaves are very nutritious. Rinse them under cold water and stir-fry, steam or boil them.
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