About the product
The sweet red, nutrient rich flesh of the beet contains: iron, phosphorus, sodium, magnesium, calcium and potassium. During pregnancy eating beets can reduce the risk of birth defects by increasing folate intake. Store beets uncovered in the fridge up to 3 weeks. Beets are very easy to prepare and make a colourful side dish to accent any meal. Try roasting beets with other root vegetables, and chop the greens and saute with a little onion, garlic and olive oil - delicious!
This product traveled 4500 km to reach our warehouse.
Organic , GMO Free , Vegan/Dairy Free
Cut off greens leaving 1-2 inches at base. Store beets and greens separately. Greens are highly perishable so eat them right away or store in plastic in the fridge for up to 2 days. The beets themselves last up to 3 weeks if stored in a perforated plastic bag in the fridge. Once cooked, beets last up to a week in the fridge.
Preparation Tip: Wash carefully. Best to cook beets whole to keep their intense crimson colour. Beets can be steamed, boiled, baked, or roasted. The easiest way to prepare beets is to wrap in foil and cook at 375 F until tender, or roast them on a baking sheet. A fast method is to grate raw beets and sauté them for about a minute, or just keep them raw and toss the gratings on a salad.
Did you know... When boiling, you can help beets keep their color by adding 2 tablespoons of lemon juice or vinegar to the cooking water.
They can be harvested any time during their growth cycle.
Culinary Compatibility: Fresh herbs, buttermilk, yogurt, sour cream, mustard, horseradish, salty cheeses, citrus, and vinegars.
Health Information: Two cooked beets have 44 calories and provide 36% of the recommended daily intake of folate. A source of potassium, vitamin C, calcium, vitamin B6, folate, riboflavin, thiamine and iron.
Beets have the highest sugar content of any vegetable.
About the vendor
AGROFRESCO is a farm operation of operation in Dolores Hidalgo, in the state of Guanajuato in Central Mexico and near San Miguel de Allende, north of Mexico City. Engineer Gustavo Gaya and his field engineers have been running 3 ranches of 60, 80 and 100 cultivated hectares since 2009, contracting his own crews from nearby indigenous communities and provides them with safe transport to and from the ranches, and pays workers more than minimum wage. They hope to complete their Fair Trade certification in the near future.
Flower beds between rows of cultivated crops, a push/pull strategy to control agricultural pests without having to resort to chemical inputs. Irrigation is done via drip-irrigation and water comes from one of their 3 wells. Large amounts of land are set aside to represent buffer zones to preserve the local ecosystem in and around each ranch.