Big beets can be sliced into finger-size sticks and eaten raw with dip
Grated raw beets are a colorful addition to a salad
Leave the tap root and one inch of stem on unpeeled beets for cooking so tthey don't bleed as much
If mixing with other ingredients, add just before serving so the rest of the ingredients don't turn red
Layer in sand and keep in a cool, moist place with temperatures below 45 degrees
Rich in folate and vitamin C. Beets greens are high in potassium, calcium, iron,m beta carotene and vitamin C
HOW TO CAN BEETS:
Remove tops, leaving 1 inch stem and tap root. Wash. Cover with boiling water until skins slip easily. Can small beets whole; cut larger ones into slices or dice them. Pack hot. Cover with boiling water, leaving 1 inch headspace. Add 1/2 tsp. salt to pints and 1 tsp. to quarts. Process in pressure canner; pints 30 min and quarts 35 min.
HOW TO FREEZE BEETS:
Remove tops, leaving 1/2 inch stem. Wash; cook until tender: smaller 25-30 min; medium, 45- 50 min. Cool, peel, slice or cube.