Beets come in a variety of colors, most common color are a deep purple-red color. When choosing beets look for smooth, firm and with little to no blemishes on the skin. When purchasing bulk beets they should be fresh and dirt-free, bunch beets (beets with the leaves still in tact) the leaves should look fresh with deep color.


Beets last two to three weeks in refrigeration if purchasing bunch beets, cut the leaves off about an inch above the beet, then refrigerate the beets and greens separately in plastic bags.


The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling taro leaves.The usually deep-red roots of a garden beet are eaten, boiled, cooked vegetable, or cold as a salad after cooking and adding oil and vinegar. A large proportion of the commercial production is processed and pickled for the consumer.

Nutrition Information

Beets are considered a good source of folate, which has been shown in studies to protect against certain types of birth defects. Beets also are thought to offer some protection against heart disease, and contain antioxidants, which help in fighting cancer. Fiber, folate, potassium, iron, magnesium, manganese and vitamin C can be found in the beetroots. Protein, folate, fiber, vitamins A, C, E and K, thiamin, riboflavin, vitamin B6, potassium, manganese and other nutrients can be found in the beet greens.