Harvest for Hunger

Recipes: Choosing, Storing and Using Fresh Produce

Beets

Choose: Firm, smooth beets with a deep red color, and, if available, fresh-looking tops. Choose beets that are the same size. One pound of beets makes 3 to 4 servings.

Store: Beets should be stored in the refrigerator and are best if used within 2 weeks.

How to use: Wash beets well. Beet greens should be removed, but leave an inch or 2 of stem. Do not peel beets until after they are cooked. Cook, covered in boiling water till tender, about 35 – 55 minutes. Cool slightly and rub off skins.

Recipes:

Harvard Beets

RED FLANNEL HASH

For more recipes, nutrition, and preparation information, visit Beets and Beet Greens, Bulletin #4252–part of UMaine Extension’s Vegetables and Fruits for Health series.

Master Gardener Volunteers with fresh produce gleaned from at Spiller Farm in Wells, Maine.

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Questions?

For more information about Maine Harvest for Hunger, contact your county Extension office or email us: extension.harvestforhunger@maine.edu.