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Each bunch includes 4-5 red beets depending on size with beet greens attached. Enjoy locally grown, chemical-free beets delivered to your home or workplace.
Remove beet tops leaving 1-2 inches of stems and cook like other greens. Place roots in the coldest area of the refrigerator in a perforated bag to keep them crisp. Eat beets sliced or shredded raw in salads, or cook them numerous ways. Blend cooked beets with other ingredients to make pink hummus! Also, juice them as part of a detox cleanse and to increase athletic performance.
People who are already at high risk for developing kidney stones should take precautions when eating foods high in oxalic acid (naturally occurring organic acid) such as beet greens. We recommend you quick boil your beet greens to free up these acids and releases them into the boiling water. Do so by adding water to a 3-quart or larger cooking pot and bring the water to a boil. Add up to 1 pound of beet greens at a time to the boiling water and boil for 1 minute making sure not to cover the pot with a lid. Leaving the pot uncovered allows more of the acids to be evaporated with the rising steam. Remove the beet greens and season to taste. Discard the water after boiling and start the process over by adding fresh water to the pot if you want to cook more beet greens.
All produce is cleaned and raw for those who want to prepare their own salads. These are not ready-to-eat. We recommend rinsing your produce before eating.
- Excellent source of folate.
- Very good source of copper, manganese, and potassium.
- Good source of dietary fiber, iron, magnesium, phosphorus, vitamin B6 (pyridoxine), and vitamin C.
- A rich source of color-rich pigments called betalains which function both as antioxidants and have anti-inflammatory properties.
- High in vegetable-sourced nitrates which improves exercise performance.
- An excellent source of Vitamin A, vitamin B2 (riboflavin), vitamin C, and vitamin K.
- An excellent source of calcium, copper, magnesium, manganese, and potassium.
- A rich source of carotenoids (a class of mainly yellow, orange, or red fat-soluble pigments) that provide antioxidant, anti-inflammatory and immune-enhancing activity and have strong cancer-fighting properties.