The Beet: A Rooted Favorite of the Fall Season by Jodie Fitz
One of the most vibrant signs of the season can be found at the Saratoga Farmers’ Market: the humble beet. Beneath its earthy skin lies a gem of deep red, golden, or even striped hues.
At the market, local farmers bring in freshly harvested beets in all their varieties. You’ll find the familiar deep crimson reds alongside golden beets with their mild sweetness, and the eye-catching Chioggia beets. Many vendors offer them by the bunch with greens still attached; a sign of freshness.
Beyond their beauty, beets are loaded with nutrition. They’re rich in fiber, folate (vitamin B9), manganese, potassium, and iron. Their deep pigments, known as betalains, are powerful antioxidants. Beet greens are equally nutritious, offering vitamins A, C, and K, plus calcium and iron, making them a delicious and healthy addition to sautés and soups. Or, toss them into olive oil with garlic and salt to serve as a side dish.
Beets are as versatile as they are colorful. Roast them to bring out their sweetness, blend them into smoothies, or grate them raw into salads for crunch and color. They can be steamed, boiled and baked.
Beet Storage Tips
- Cut off beet greens about 1–2 inches above the root — leaving a bit of the stem helps prevent bleeding. Store the greens separately in a sealed bag in the refrigerator and use them within 2–3 days.
- Don’t wash before storing; moisture encourages spoilage. Gently brush off any soil, but wait to wash until you’re ready to cook.
- Place unwashed beets in a perforated plastic bag or reusable produce bag and store them in the crisper drawer. They’ll stay fresh for 2–3 weeks, and sometimes longer.
- If you buy in bulk, store beets in a cool, dark, and humid place (like a root cellar or basement). Keep them in a box of slightly damp sand, sawdust, or peat moss to maintain moisture. Under these conditions, beets can last 2–3 months.
- Cook beets (boil or roast), peel, and freeze them for later soups and salads. Or, pickle slices in vinegar for a tangy treat that lasts for months.
Fall Market News:
- Final Monday Market at Clifton Park is October 13th
- Howling Halloween is Saturday, October 25th
- Final Saturday Market at High Rock Park is October 25th
- Final Wednesday Market at High Rock Park is October 29th
- Start of Indoor Holiday/Winter Market Saturday, November 1st at Wilton Mall
This week’s recipe(s): Easy Beet Recipes
The Saratoga Farmers’ Market is open:
Mondays | 2 p.m. – 5 p.m.
Shenendehowa Methodist, Route 146 Clifton Park
Wednesdays | 3 p.m. – 6 p.m.
Saturdays | 9 a.m. – 1 p.m.
High Rock Park, Downtown Saratoga Springs
Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram @SaratogaFarmersMarket. And, don’t forget to join the market’s FREE weekly newsletter.
The Saratoga Farmers’ Market is open:
Mondays | 2 p.m. – 5 p.m.
Shenendehowa Methodist, Route 146 Clifton Park
Wednesdays | 3 p.m. – 6 p.m.
Saturdays | 9 a.m. – 1 p.m.
High Rock Park, Downtown Saratoga Springs
Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram @SaratogaFarmersMarket. And, don’t forget to join the market’s FREE weekly newsletter.
