Candy red color outside, banded red/white inside Sweet, mellow flavor, doesn t get woody with age

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Scott Harmon
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BEET Beets are usually round with a 1- to 2-1/2 inch diameter and deep burgundy color with edible green to burgundy leaves.

Trim off the leaves to about 1 inch when storing the root; refrigerate for several weeks. Store the leaves separately.

Thinnings are beets that are pulled before fully mature and can be eaten raw and whole is salads. Choose beets of similar size to allow for even cooking.

Red Table Most common variety sold at grocery stores/ supermarkets Thinnings are beets pulled before they are mature Chioggia Candy red color outside, banded red/white inside Sweet, mellow

1 BEET Beets are usually round with a 1- to 2-1/2 inch diameter and deep burgundy color with edible green to burgundy leaves. Select beets that are smooth, hard, rounded, and free of cuts and bruises. Discard overgrown or woody beets. Trim off the leaves to about 1 inch when storing the root; refrigerate for several weeks. Store the leaves separately. Can be eaten raw, baked, steamed, roasted or pickled and served as a condiment. Young raw or steamed beets are good in salads; medium- and large-sized beets are better when cooked. Thinnings are beets that are pulled before fully mature and can be eaten raw and whole is salads. Choose beets of similar size to allow for even cooking. Peel beets after cooking while wearing disposable gloves to avoid staining your skin. Beet greens can be used much like spinach. Red Table Most common variety sold at grocery stores/ supermarkets Thinnings are beets pulled before they are mature Chioggia Candy red color outside, banded red/white inside Sweet, mellow flavor, doesn t get woody with age Golden Orange skin with a golden yellow orange color inside Has a sweet, mild flavor Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adher es t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication:

Nutrition Notes Folate and folic acid are forms of a water-soluble B vitamin. Folic acid supplements are suggested for use in women of childbearing age in order to prevent neural tube defects.

2 Nutrition Notes Folate and folic acid are forms of a water-soluble B vitamin. Folic acid supplements are suggested for use in women of childbearing age in order to prevent neural tube defects. Folate is protective against heart attack and stroke by controlling homocysteine levels in the blood. Sources include cereals, baked goods, leafy vegetables (spinach, broccoli, lettuce), fruits (bananas, melons, lemons), legumes, yeast, mushrooms, organ meat (beef liver, kidney), orange juice, and tomato juice. Find recipes & videos at igrow.org Beets with Dijon Dressing Ingredients 3 pounds beets, about 2 inches in size (18-21) 4 Tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper Dijon Dressing 1 Tablespoon Dijon mustard (or prepared yellow mustard) 1/4 cup orange juice 1 teaspoon sugar 1 Tablespoon red wine vinegar 1 Tablespoon rosemary, chopped Directions 1. Preheat oven to 400 degrees Fahrenheit. 2. Wash, trim, and dry beets leaving 1/2 inch stem and root intact. 3. Put beets in a bowl and add 1 tablespoon olive oil, salt, and pepper 4. Toss contents of bowl with clean hands. Arrange beets in a single layer roasting pan. 5. Roast in oven for 45 minutes or until beets are tender. Remove pan and allow to cool. 6. Make dressing while beets are cooling. 7. To make dressing whisk mustard, orange juice, sugar, and vinegar together. Whisk in 3 Tablespoons olive oil and rosemary. Set aside. 8. Rub skins off beets and cut into quarters. Combine with dressing and let sit for 30 minutes. Yields 6 servings. Nutrition Facts per Serving: Calories 200; Fat 10g; Cholesterol 0mg; Sodium 620 mg; Carbohydrates 25g; Fiber 5g; Sugar 20g; Protein 4g Sources:

3 BEETS Beets are usually round with a 1- to 2-1/2 inch diameter and deep burgundy color. Select beets that are smooth, hard, rounded, and free of cuts and bruises. Discard overgrown or woody beets. Trim off the leaves to about 1 inch when storing the root; refrigerate for several weeks. Can be eaten raw, baked, steamed, roasted, and pickled as a condiment. Medium and large beets are better cooked; choose those of similar size for even cooking. Thinnings are small immature beets that can be eaten raw and whole in salads. Use disposable gloves while peeling beets to avoid stained skin. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

4 Beets with Dijon Dressing Ingredients: 3 pounds beets, about 2 inches in size (18-21) 4 Tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 Tablespoon rosemary, chopped Directions: 1. Preheat oven to 400 degrees Fahrenheit. 2. Wash, trim, and dry beets leaving 1/2 inch stem and root intact. 3. Put beets in a bowl and add 1 tablespoon olive oil, salt, and pepper 4. Toss contents of bowl with clean hands. Arrange beets in a single layer roasting pan. 5. Roast in oven for 45 minutes or until beets are tender. Remove pan and allow to cool. 6. Make dressing while beets are cooling. 7. To make dressing whisk mustard, orange juice, sugar, and vinegar together. Whisk in 3 tablespoons olive oil and rosemary. Set aside. 8. Rub skins off beets and cut into quarters. Combine with dressing and let sit for 30 minutes. Yields 6 servings. Dijon Dressing 1 Tablespoon Dijon mustard (or prepared yellow mustard) 1/4 cup orange juice 1 teaspoon sugar 1 Tablespoon red wine vinegar Nutrition Facts per Serving: Calories 200; Fat 10g; Cholesterol 0mg; Sodium 620 mg; Carbohydrates 25g; Fiber 5g; Sugar 20g; Protein 4g Sources:

5 Beets South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

6 Beets South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

Beets with Dijon Dressing BEETS Ingredients 24 samples 32 samples 48 samples Samples: 2 Tablespoon serving beets, about 2 inches olive oil salt black pepper Dijon or yellow mustard orange juice sugar

7 Beets with Dijon Dressing BEETS Ingredients 24 samples 32 samples 48 samples Samples: 2 Tablespoon serving beets, about 2 inches olive oil salt black pepper Dijon or yellow mustard orange juice sugar red wine vinegar rosemary, finely chopped Sampling Display Instructions 1 ½ pounds (9-10) or 30 oz. canned 2 Tablespoons ½ teaspoon ¼ teaspoon 1 ½ teaspoons 2 Tablespoons ½ teaspoon 1 ½ teaspoons 1 ½ teaspoons fresh (3/4 teaspoons dried) 2 pounds (12-13) or 45 oz. canned 3 Tablespoons 2/3 teaspoon 1/3 teaspoon 2 teaspoons 2 ½ Tablespoons 2/3 teaspoon 2 teaspoon 2 teaspoon fresh (1 teaspoon dried) 3 pounds (18-20) or 60 oz. canned 4 Tablespoons 1 teaspoon ½ teaspoon 1 Tablespoon ¼ cup 1 teaspoon 1 Tablespoon 1 Tablespoon fresh (1 ½ teaspoons dried) Directions: 1. For raw beets: Preheat oven to 400ºF. Wash, trim, and dry beets leaving ½ inch stem and root intact. Put beets in a bowl and add 2 teaspoons olive oil (1 tablespoon for 48 samples), salt, and pepper. Toss contents of bowl with clean hands. Arrange beets in a single layer roasting pan. Roast in an oven for 45 minutes or until beets are tender. Remove pan and allow to cool. Make dressing while beets are cooling. When cool rub skins off beets and cut into slices. 2. Dressing for raw or canned beets: Whisk mustard, orange juice, sugar, and vinegar together. Whisk in remaining olive oil and rosemary. Combine cooled roasted beets or drained canned beets with dressing. Let sit for 30 minutes. Serve chilled. Materials needed: Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Prepare Beets with Dijon Dressing. Chill and keep cold. Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on small paper plates. Ask parent s permission before children may sample. Ask them if they use beets often in their meals. Ask them if they could use this recipe. Point out that beets are a good either cold as a salad or condiment or hot as a side dish. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication:

Select even size for cooking and perhaps cut large sprouts in half. Best when absolutely fresh; store no more than 1-2 days.

Select even size for cooking and perhaps cut large sprouts in half. Best when absolutely fresh; store no more than 1-2 days. BRUSSELS SPROUTS Great steamed, braised, boiled, or microwaved. Look like little heads of cabbage with a similar but slightly milder flavor and denser texture. Can be eaten as a side dish or added to soups,