Beet & Goat Cheese CrostiniThe nutritional benefits of beets are amazing! Packed with B vitamins, minerals and fiber are found in the bulb. In order to get the most flavor out of your beets, I like to roast them. Simply peel and cut the beets into small diced size chunks and cook on 400 degrees Fahrenheit will create browning around the edges and bring out the natural sweetness of the beet, deepening the flavor with each bite. Save those beet greens for another use. With a slight bitterness, like kale, they can be sautéed with a little bit of olive oil and Celtic sea salt for a great side dish to any meal.Beet Salad with Goat Cheese and Orange Vinaigrette DressingHaving a picnic in the park? Need a good salad recipe that will keep all day? We’ve got a #recipe you will love – Beet Salad with Goat Cheese and Orange Vinaigrette.Beet Hummus with Baby Bull’s Blood BeetsHave you ever had Baby Bull’s Blood Beets? These beets are the only variety with red roots, stems, and leaves. The roots are tender when young with a rich, earthy, sweet flavor. When young, the leaves are sweet and tend to become increasingly bitter with age. Bull’s Blood beets are harvested when young for their beet greens to be used in salads.
Season: These are available year-round.
How to store: Store the leaves in a separate plastic bag and use within two days. Also bag the root bulb and store in the refrigerator crisper drawer for 7 to 10 days. Do not trim the tail.
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Phone: (480) 882-4545
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