Seasoned Shopper – December 2025

   Any vegetable has its benefits but this one stands out – and not just for the color of its most popular variety.
   Red round garden beets are the most common version of this edible root and available year round, but during the last month of the year, I find more intriguing varieties.
   Beet aficionados look for Little Ball beets that offer a tender, sweet flesh and milder flavored greens. These are a true baby beet, but any other variety may be harvested when small and young. Gold beets such as Touchstone Gold offer the sweet mild taste I look for and also hold their color when cooked.
   More unique to the group is an heirloom variety called Chioggia Striped or Candy Cane beets. When sliced crosswise they reveal rings of alternating cherry red and creamy white colors. For uniform slices of beet (for pickling) seek out varieties such as Cylindra. They grow up to seven inches long with a smooth skin and are easy to peel and slice.
   All types of beets are nutrient powerhouses full of vitamins, minerals, antioxidants and fiber. The degree of earthy flavor and aroma depends on the variety.
   Remove the greens from the beets as soon as possible after purchase since they tend to pull moisture from the bulb. When trimming, it is important to leave about one inch of the stem (save the greens) and the root attached to the beet. At this point beets may be refrigerated in a plastic bag and stored for up to three weeks. Place the beet greens in a separate bag and use within three to four days.
   Beet greens are earthy and slightly sweet-tasting. They are one of my favorites to sauté, to use as a side dish or to chop and add raw to soups and pastas.
   Red beets tend to “bleed” their color when cooked (the reason you leave the skin and some of the stem and roots attached). The skin is actually much easier to peel after cooking. If the beets are very small they may not require peeling.
   To cook whole beets, add to boiling salted water to cover and cook for 20 to 40 minutes, depending on the size of the beets. Once tender when pierced with a knife, drain the beets and run under cool water.
   Rub off the skins with your fingers or the back of a dinner knife. It’s a little messy, but the beet juice washes off easily. They’re ready to serve whole or chopped, or place them in a sealed container to refrigerate for three or four days.
   I prefer baking beets – it’s easier than boiling. Wrap cleaned and trimmed beets in foil with a little olive oil, salt and pepper. Place on a baking sheet and bake at 375 degrees for 45 to 55 minutes until tender when pierced with a knife. Unwrap beets, place in a colander and peel under cool, running water.
   The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, Facebook.com/OrindaFarmersMarket, Instagram@OrindaFarmersMarket or call the market hotline at 925.322.6228.

Holiday Salad
   2 to 3 medium cooked beets, diced
   1 apple, (Granny Smith or Mutsu), cored and diced
   1/3 cup *toasted walnuts (they taste better)
   3 tablespoons crumbled feta or goat cheese
   2 tablespoons olive oil
   1 tablespoon balsamic vinegar
   Salt and pepper to taste

   Spread walnuts on a baking sheet. Bake at 350 degrees for 7 to 8 minutes stirring halfway through. Bake until evenly brown. They burn easily, so keep a close watch. Cool completely before using.
   Mix beets, apple and walnuts together in a bowl. Drizzle with olive oil and vinegar and season with salt and pepper. Toss to coat evenly. Sprinkle with cheese. Serves 4.