Ingredient Spotlight- Beets

Beets are a versatile root vegetable and a mainstay on winter menus. Beets are most commonly roasted before being used but can also be julienned and used raw. Besides the root, the Beet Tops or greens can be sautéed, chopped for a salad, or puréed and used for a pesto. Also look for Bull’s Blood Greens or Bull’s Blood Microgreens as an option for pastas or risottos or as a garnish. Beets can also be used in chocolate cake to help keep it moist. Red Beets are most commonly used but there are many other varieties such as: Albino, Baby, Chiogga, Cylindra, Forno, and Golden.

Beet Caviar is easy to make and is a great compliment for blinis with a little sour cream. Check it out and the other dishes that beets can be used for (click to see).

Click on the item to see in the database or click on the recipe to get the beet recipe.

• Beet Carpaccio (pictured)- Click to see Beet Carpaccio Recipe
• Beet Caviar– Click to see Beet Caviar Recipe
• Beet Salad– Click to see Beet Salad Recipe
• Beet Risotto– Click to see Beet Risotto Recipe
• Borscht– Click to see Borscht Recipe
• Click to see Raw Beet Salad Recipe