The root of the beet is round or oblong and typically a beautiful reddish-purple hue. Beet roots will "bleed" during cooking, if the root is bruised or punctured. Therefore, it is best to cook the roots whole and slip off the skins after cooking. This retains more of the valuable nutrients (flavonoids) available in the red pigment. Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked. Beets are delicious eaten raw, but are more typically cooked or pickled.
Note: We do our best to ship quality produce to Alaska and Hawaii, but due to unknown conditions at the barge lines, we cannot guarantee the quality on arrival.
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