Photo: Mixed Beet Bunch, David MacTavish, Hutchinson Farm, Burlington, ON, July 20, 2011
Grown at Hutchinson Farm since the 1980's. Available late June - late October 2015.

Beta vulgaris

Love them or hate them. Nothing else that we grow elicits such disparate opinions; no one ever says, "oh beets are okay." If you've never eaten beets, maybe you're a beet lover, waiting to discover the wonderful world of this classic root vegetable. We love beets, especially the greens. This classic veggie deserves a spot in traditional and modern cuisine.
  • In season
    Late June to end of October.
    We grow about four plantings, so the beets you purchase in September are not from the same patch as the ones pulled in July. The best greens come from a young patch: the older the beets, the more bitter the greens.

  • Purchasing tips
    Bunched beets: look for crisp green leaves with similar sized beetroot (for even cooking).
    Loose beetroot: the beets should be very firm
    , beets with a bit of the stem still attached will not bleed as much when boiling.

  • Storing at home
    Keep beets refrigerated. Greens should be used within a few days. Beetroot will keep for a very long time. Pioneers would store beets in a pail of sand where they would keep for months. Should your beetroot get soft, cover in water until firm.

  • Cultivars
    Regular purple beets: Pacemaker III, Merlin
    Candy Cane: Chioggia Guardsmark (Italian heirloom)
    Golden: Touchstone Gold
    (the best golden beet)

  • Preserve
    Beets are often pickled.

  • Basic Preparation
    Classic Boiled Beets: cut leaves off beetroot, leaving about a half inch of stem. Wash beets. Cover unpeeled beets with water in a pot, and boil until a knife slips easily into the flesh (just like a baked potato). This will take 30 mins for small beets, longer for larger beets.
    The Great Beet Secert: Once cooked, under cold water, use your fingers to remove the outer beet skin -it slips right off! Serve
    as a vegetable side to any meat, with a bit of butter, salt, pepper. Don't panic if your urine looks bloody -you're fine, it's just the beets!

    Beet Greens: Steam or fry until soft. Serve with butter, salt and pepper.

  • Favourite Recipes
    Borscht, raw beet julienned salad, beet greens
    More recipes coming...(eventually)!

  • Beet Salad

    Olive oil
    White balsamic vinegar
    Salt and pepper

    Baby arugula
    Cooked, cooled, peeled and diced yellow beets
    Crumbled goat cheese

    Toss arugula with dressing, place in bowl. Toss beets with dressing, place on top. Crumble cheese over. That's it.

  • Beet Horseradish

    Ingredients: raw beets (julienned), horseradish, olive oil