Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Vegetable Preparation Methods and Tips

Segment 22: Beets

Chef Cyndie: Beets!  Red, round and good for you.  And an excellent source of Vitamin A and folic acid.  Plus, they also contain iron.  Select beets with smooth, firm skin, and a deep red color with no spots or bruises. 

If beet greens are still attached when you get them, remove the greens, leaving a one inch stem, because the greens will leech moisture from the beets.  

Be sure to rinse beets well; sometimes you may need to use a vegetable brush to get them free of dirt and debris. 

If you are serving sliced beets raw, staining may be a problem, not only for your cutting board, but to the customer too.  

After rinsing, allow beets to dry, then after slicing, allow the beet slices to dry prior to serving; this will help seal the edge and reduce the staining.  

Beets are difficult to cut with a chef’s knife, even a sharp one!  So, for quantity beet production, you may want to consider using a food processor.  See the segment titled Automated Food Processing Equipment for more information on slicing and dicing beets.
Eat more fresh fruits and vegetables.  You simply can’t beat ‘em.