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Beets, Red (Mex) - 1lb.



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Red beets are made up of both an edible root and edible leaves, 10-12 inch red and green leafy stems ascend from red beet's ruby red, smooth, bulbous root.

Beets are an excellent source of fiber to stimulate the digestive tract and folate to produce red blood cells. The roots also contain vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, and lower amounts of manganese, vitamin A, and iron. In addition to vitamins and minerals, beets also contain geosmin, a compound that gives the roots their earthy, sometimes soil-like flavor.

Bordeaux beets have a sweet, earthy flavor well suited for both raw and cooked preparations. When raw, the beets should be washed and the skin peeled, grated fresh into salads, coleslaws, and grain bowls. Raw peeled beets can also be grated as a topping over soups. Bordeaux beets are more popularly cooked and can be roasted, baked, steamed, or boiled. Once cooked, Bordeaux beets develop a soft, tender consistency that can be sliced for salads, chopped for soups, or roasted as a savory-sweet side dish. In Russia, Bordeaux beets are favored for borscht, a soup traditionally served with sour cream. The beets hold their dark red hues even when cooked, contributing vibrant, natural colors to any dish they are prepared in. Bordeaux beets can also be sliced thin and roasted into chips, cooked into risotto, layered onto sandwiches, blended into dips, or chopped into a variation of salsa. Beyond fresh and cooked preparations, Bordeaux beets can be canned or pickled for extended use. Bordeaux beets pair well with hard-boiled eggs, potatoes, carrots, radishes, cucumbers, spinach, celery, citrus, meats such as beef, pork, and poultry, fish, sour cream, and cheeses such as feta, goat, and blue.

Whole, unpeeled Bordeaux beets will keep 5 to 6 months when stored in a cool, dry, and dark place.

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