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Beets + Beet Greens


About meBeets are definitely a favourite at Catena Farm! Beets can be eaten raw, boiled, braised, pickled, juiced, roasted, and barbequed. Beets are an excellent source of fibre, vitamin C, magnesium, and folate.

Beet greens are the tops of beets. They are medium-large sized leaves and are thicker than many other greens. Large leaves should be cooked like chard, and small, tender leaves are good in salads. Beet greens are high in potassium, calcium, iron, beta-carotene and vitamin C. Serve cooked greens sautéed with garlic, and lemon juice, in a salad, in a breakfast scramble, in a soup, with pasta, beans, rice, or potatoes.

To store (Beets): If your beets still have greens attached, cut them off, leaving an inch of stem. Store the beet roots, with the rootlets (or "tails") attached, unwashed, in a cotton mesh bag, or paper towel, then place in a reused plastic bag in the crisper bin of your refrigerator. They will keep for several weeks.

(Greens):Cut beet greens from their roots; store beet roots separately. Keep dry, unwashed greens in a cotton mesh bag, then placed in a container and kept in the refrigerator about a week.

To freeze: (Greens) Blanch washed greens for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers, or vacuum seal and freeze.


Balsamic Beet Torte with Cashew Cream

 Indonesian Gado Gado

 Cabbage Fennel Apple Soup

Roasted Beet + Radicchio Salad with Labneh