You can eat both the root and the green. The root is high in vitamin C and the green is high in vitamins A, C, E, and B6. Eat the beet greens raw in a salad or sautéed up in a stir-fry!
Shopping and Storage Tips:
- If you plan on using the tops, cut off the leaves, bag them separately and refrigerate for use within a few days.
- Refrigerate unwashed roots in a plastic bag. They should keep for anywhere from 1 to 2 weeks.
- Freezing: Wash, peel, slice and place in pot of water that just covers them. Bring the water just to the boiling point, then drain water off. Dump them into a sink of very cold water, then drain again, pack in heavy duty freezer bags and freeze.